From Canton Restaurant to Panda Express
From Canton Restaurant to Panda Express

Author: Haiming Liu

Publisher: Rutgers University Press

Published: 2015-09-09

Total Pages: 219

ISBN-13: 0813574773

DOWNLOAD EBOOK

"The story of Chinese Americans through the lens of food. From Canton Restaurant in 1849 to Panda Express today, Chinese food history in America spans over 150 years. Chinese 'Forty-niners' were mostly merchants and restaurateurs who migrated here not to dig gold but to do trade. Racism against the Chinese slowed down the growth of the Chinese restaurant business in the late 19th century, but it made a rebound in the format of chop suey. From 1900 to the 1960s, chop suey as imagined authentic Chinese food attracted numerous American customers including Jewish Americans as its collective fan. Then the real Chinese food such as Hunan, Sichuan or Shanghai cuisine replaced chop suey houses in the 1970s following the arrival of new Chinese immigrants after immigration reform in 1965. Those regional-flavored Chinese restaurants were brought in and established by immigrants from Taiwan rather than mainland China. As Chinese restaurants in America turned Chinese in flavor, P.F. Chang's and Panda Express rose fast in the 1990s to meet the need of constantly changing and often multi-ethnically blended eating habits of American customers. Chinese food in America is a fascinating history about both Chinese and Americans. Embedded in this history is the story of human migration, culinary tradition, racial politics, ethnic identity, cultural negotiation, Chinese Diaspora and transnational life, and Chinese cuisine as a global food. Though a scholarly work, this book aims at all readers who are interested in food history and culture"--Provided by publisher

China Express
China Express

Author: Nina Simonds

Publisher: William Morrow

Published: 1993

Total Pages: 426

ISBN-13: 9780688114787

DOWNLOAD EBOOK

Fast, fresh, and easy Chinese dishes, all made with ingredients that are widely available in any well-stocked supermarket.

The Globalization of Chinese Food
The Globalization of Chinese Food

Author: David Y. H. Wu

Publisher: Routledge

Published: 2004

Total Pages: 218

ISBN-13: 0415338301

DOWNLOAD EBOOK

By considering the practice of globalization, these essays describe changes, variations and innovations to Chinese food in many parts of the world. Reviews and broadens theories about ethnic and social identity formation.

Chop Suey, USA
Chop Suey, USA

Author: Yong Chen

Publisher: Columbia University Press

Published: 2014-11-04

Total Pages: 325

ISBN-13: 0231538162

DOWNLOAD EBOOK

American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.

Chinese Food Law
Chinese Food Law

Author: Jasmin Buijs

Publisher: BRILL

Published: 2023-08-14

Total Pages: 279

ISBN-13: 9086869416

DOWNLOAD EBOOK

The People's Republic of China is one of the largest importers and exporters of food products in the world. After the melamine crisis fundamentally challenged its food legal infrastructure, the PRC now boasts one of the most modern systems of food law in the world. This makes Chinese food law very interesting for its own sake but also as a source for comparison and inspiration. This book aims to make Chinese food law accessible to a non-Chinese audience. The book follows the same legal-systematic approach that has proven its usefulness in explaining EU food law in the EU Food Law Handbook. Topics discussed include the history of Chinese food law, general principles, the institutional framework, the difference between food and edible agricultural products, the homology of food and medicine, authorization requirements for food additives, novel food materials, health foods, food for special medical purposes and infant formula, genetically modified organisms, maximum limits for residues and other contaminants, process requirements to prevent and deal with food safety incidents, labelling requirements including nutrition and health claims and food law enforcement. Where appropriate we have taken into account the perspective of businesses wishing to export to China. You don't need a background related to food, to law or to China to enjoy this book. Readers may include students or researchers with an interest in Chinese or comparative food law, but also public authorities, NGOs or food businesses who wish to better understand or to take inspiration from food law in the People's Republic of China.

The Complete Book of Chinese Health and Healing
The Complete Book of Chinese Health and Healing

Author: Daniel Reid

Publisher: Shambhala Publications

Published: 1994-12-05

Total Pages: 489

ISBN-13: 083482373X

DOWNLOAD EBOOK

Here is the first complete manual of Chinese medicine specifically written for the layperson. Filled with illustrated exercises and recipes, this book offers a unique, integrated system of preventive health care so that now anyone can promote good health, longevity, and spiritual awareness using these traditional techniques. Included are: • Key concepts of Chinese medical theory • Dozens of illustrated T'ai Chi and Chee-gung exercises • The Chinese approach to healing common ailments • Authentic secrets of Taoist sexual yoga • Therapeutic food recipes and herbal tonics • Alternative treatments for diseases such as AIDS and cancer • Resource listings: teachers, schools, centers, stores, and mail-order suppliers

Chinese Food and Foodways in Southeast Asia and Beyond
Chinese Food and Foodways in Southeast Asia and Beyond

Author: Tan Chee-Beng

Publisher: NUS Press

Published: 2012-08-01

Total Pages: 256

ISBN-13: 9971695480

DOWNLOAD EBOOK

Chinese cuisine has had a deep impact on culinary traditions in Southeast Asia, where the lack of certain ingredients and access to new ingredients along with the culinary knowledge of local people led Chinese migrants to modify traditional dishes and to invent new foods. This process brought the cuisine of southern China, considered by some writers to be "the finest in the world," into contact with a wide range of local and global cuisines and ingredients. When Chinese from Southeast Asia moved on to other parts of the world, they brought these variants of Chinese food with them, completing a cycle of culinary reproduction, localization and invention, and globalization. The process does not end there, for the new context offers yet another set of ingredients and culinary traditions, and the "embedding and fusing of foods" continues, creating additional hybrid forms. Written by scholars whose deep familiarity with Chinese cuisine is both personal and academic, Chinese Food and Foodways in Southeast Asia and Beyond is a book that anyone who has been fortunate enough to encounter Southeast Asian food will savour, and it provides a window on this world for those who have yet to discover it.

Technology-Driven Business Innovation
Technology-Driven Business Innovation

Author: Rim El Khoury

Publisher: Springer Nature

Published: 2024

Total Pages: 660

ISBN-13: 3031519973

DOWNLOAD EBOOK

Zusammenfassung: This book aims to provide a comprehensive understanding of the interplay between technology and business and its implications for future growth and innovation. In today's rapidly changing world, technology plays a crucial role in shaping the business landscape. Advancements in artificial intelligence, blockchain, data analytics, and automation have revolutionized how organizations operate, compete, and achieve success. Understanding the profound impact of technology on business is vital for entrepreneurs, managers, policymakers, and academics alike. This book aims to explore the connection between technology and business, highlighting its importance in driving transformative changes across various industries. We welcome scholars, researchers, and practitioners to share their expertise and insights in this exciting endeavor. This book captures the essence of exploring the dynamic relationship between technology and business, emphasizing the potential for innovation and growth. It conveys the idea of embracing the transformative power of technology within the business realm and the opportunities it presents for unleashing new ideas and strategies. By delving into various aspects such as emerging technologies, business strategies, innovation, and ethical considerations, it aims to provide a comprehensive understanding of the symbiotic relationship between technology and business. It offers insights into the integration of technology into decision-making processes, the transformative impact on different industries, and strategies for leveraging technology to drive organizational growth and sustainability. Furthermore, the book highlights real-world case studies, explores emerging trends, and discusses the ethical and social implications of technology adoption in the business context. It serves as a valuable resource for entrepreneurs, managers, policymakers, academics, and anyone interested in understanding and harnessing the potential of technology for business success. This book aims to be a valuable resource for individuals interested in the transformative power of technology in the business realm. By compiling a collection of insightful chapters, it offers readers a diverse range of perspectives, frameworks, and case studies that shed light on the complexities and opportunities associated with technology-driven business environments

Service Science in China
Service Science in China

Author: Jiazhen Huo

Publisher: Springer Science & Business Media

Published: 2013-01-06

Total Pages: 472

ISBN-13: 3642344976

DOWNLOAD EBOOK

A service economy era is coming! As the basic discipline of service dominant era, service science mainly studies common rules of service activities, aiming to provide theoretical bases for creating service value in the new era. The book, which integrates knowledge of service management, operational management, logistics and supply chain management, constructs a research system for this emerging discipline. Service science research system constitutes service philosophy, resource allocation, operational management and service technology. Many cases about China’s service enterprises are incorporated in the book, in the hope of providing readers an insight into not only service science but also the development of China’s service economy.

Origins of Chinese Food Culture (2012 Edition - EPUB)
Origins of Chinese Food Culture (2012 Edition - EPUB)

Author: Fu Chunjiang

Publisher: Asiapac Books Pte Ltd

Published: 2018-09-18

Total Pages: 162

ISBN-13: 981229984X

DOWNLOAD EBOOK

Origins of Chinese Food Culture is the latest addition to Asiapac's collection of books on Chinese culture. This volume brings you through the origins, history, customs, and fascinating tales behind the intricate and perplexing labyrinth of customs and taboos, and the art and science of Chinese food culture. Did you know that: * Tables and chairs did not enter common usage until the Southern Song period? * Female chefs were once the rage in ancient China? * Zhuge Liang defeated his enemy with mantou? * Youtiao was also known as 'deep-fried ghost'? * Chopsticks were once reputed to detect poison? Read about all these and many other enthralling facts in this info-packed book. With this well-illustrated and easy-to-read volume, understanding Chinese culture has never been easier.