With case studies from the USA, Canada, Chile, and other countries in Latin America, American Chinese Restaurants examines the lived experiences of what it is like to work in a Chinese restaurant.
The book provides ethnographic insights on small family businesses, struggling immigrant parents, and kids working, living, and growing up in an American Chinese restaurant. This is the first book based on personal histories to document and analyze the American Chinese restaurant world. New narratives by various international and American contributors have presented Chinese restaurants as dynamic agencies that raise questions on identity, ethnicity, transnationalism, industrialization, (post)modernity, assimilation, public and civic spheres, and socioeconomic differences.
American Chinese Restaurants will be of interest to general readers, scholars, and college students from undergraduate to graduate level, who wish to know Chinese restaurant life and understand the relationship between food and society.
TABLE OF CONTENTS
part Part I|85 pages
chapter 2|18 pages
From Chinese Donuts to Leek Cakes
chapter 3|18 pages
chapter 4|13 pages
Selling Donuts in the Fragmented Metropolis
chapter 5|11 pages
Talk Doesn't Cook Rice
part Part II|82 pages
chapter 6|16 pages
Surveying the Genealogy of Chinese Restaurants in Mexico
chapter 8|15 pages
Under the Banner of Northern Chinese Cuisine
part Part III|58 pages
chapter 15|9 pages
Culinary Ambassador Chef Martin Yan Speaks
part Part IV|15 pages
part part V|61 pages