Catalog Search Results
Author
Language
English
Formats
Description
Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a virulently anti-Chinese climate is one of several pivotal events in Anne Mendelson's thoughtful history of American Chinese food. Chow Chop...
Author
Language
English
Formats
Description
In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang, the steppelands of Inner Mongolia, and the steeply terraced hills of Yunnan and Guizhou. The peoples who live in these regions are culturally distinct, with their own history and their...
Author
Series
Language
English
Formats
Description
Taipei is a gourmet's destination where people buy fresh produce almost every morning of the year; where weddings are celebrated with streetside banquets; and where baristas craft cups of world-class coffee. Crook and Hung invite readers to learn more about the city's fascinating foodways and the diverse culture behind them.
Author
Language
English
Appears on list
Description
America's love affair with Chinese food dates back more than a century. Today, such dishes as General Tso's Chicken, Sweet and Sour Pork, and Egg Rolls are as common as hamburgers and spaghetti. Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right? But what if you didn't have to eat your favorites out of a container? In The Chinese Takeout Cookbook, Chinese...
68) Kai's tea eggs
Author
Language
English
Formats
Description
"An endearing and beautifully illustrated children's book about learning to embrace our heritage and celebrating what makes us unique. Multicultural Day is coming up at school, and Kai is nervous about sharing her family's Chinese food with her classmates. Kai's mother is excited about making special dishes, but Kai doesn't like feeling different from everyone else. Upset, she runs off on her own and meets Ming the dragon, who takes her on a magical...
Author
Language
English
Description
"An exciting and unexpected collection of 100 recipes that re-examines Chinese American food Jon Kung grew up as a "third-culture" kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media--not just as a means of...
Author
Language
English
Formats
Description
In this powerful, touching memoir of a critically acclaimed Chinese-American writer, taste becomes the keeper of memory and food the keeper of culture when Nai-nai, her extraordinary grandmother, arrives from mainland China.
Leslie Li's paternal grandfather, Li Zogren, was China's first democratically elected vice president, to whom Chiang Kai-shek left control of the country when he fled to Formosa in 1949. Nine years later, Li's wife, Nai-nai,...
Didn't find it?
Can't find what you are looking for? Suggest a purchase. Submit Request