Foodscapes of Chinese America The Transformation of Chinese Culinary Culture in the U.S. since 1965
Innbundet /
2015
/ Engelsk
Produktdetaljer
ISBN
9783631671009
Publisert
2015
Utgiver
Vendor
Peter Lang AG
Vekt
440 gr
Høyde
210 mm
Bredde
148 mm
Aldersnivå
UP, 05
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
238
Forfatter
Om bidragsyterne
Xiaohui Liu studied at Fudan University (China) and Ludwig Maximilian University of Munich (Germany). Her main fields of research are Immigration Studies and Food Studies.
This book explores the transformation of Chinese food in the U.S. after 1965 from a cultural perspective. The author asks how Chinese food reflects the racial relation between the Chinese community and the mainstream white society and investigates the symbolic meanings as well as the cultural functions of Chinese food in America. She argues that food is not only a symbol that mirrors social relations, but also an agent which causes social and cultural change. A particular geographic focus of this book is California.
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This book explores the transformation of Chinese food in the U.S. after 1965. It considers the symbolic meanings and cultural functions of Chinese food in America – how Chinese food reflected the racial relation between the Chinese community and the mainstream white society, and how Chinese food shaped the cultural lives of Americans.
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Contents: The early evolution of Chinese American food in restaurants – The transformation of Chinese American foodscapes after 1965 – Chinese culinary culture in metropolitan California – The cultural functions of ethnic food.
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Produktdetaljer
ISBN
9783631671009
Publisert
2015
Utgiver
Vendor
Peter Lang AG
Vekt
440 gr
Høyde
210 mm
Bredde
148 mm
Aldersnivå
UP, 05
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
238
Forfatter