Verfügbarkeit: Foodscapes of Chinese America | Technische Universität München

Foodscapes of Chinese America: the transformation of Chinese culinary culture in the U.S. since 1965

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Bibliographische Detailangaben
Beteilige Person:	Liu, Xiaohui 1985- (VerfasserIn)
Format:	Hochschulschrift/Dissertation Buch
Sprache:	Englisch
Veröffentlicht:	Frankfurt am Main Peter Lang Edition [2016]
Schlagwörter:	Ernährungsgewohnheit Rezeption Restaurant Chinesen Transformation Kalifornien China USA Hochschulschrift
Links:	http://www.peterlang.com/?267100 http://deposit.dnb.de/cgi-bin/dokserv?id=48eeefc20f2d4b6fa85b9d9eb9497fab&prov=M&dok_var=1&dok_ext=htm http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028868262&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
Umfang:	238 Seiten Illustrationen
ISBN:	9783631671009 3631671008

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Datensatz im Suchindex

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adam_text	TABLE OF CONTENTS ACKNOWLEDGEMENTS 9 ABSTRACT 13 CHAPTER 1. INTRODUCTION 15 CHAPTER 2. THE ERA OF CHOP SUEY - THE EARLY EVOLUTION OF CHINESE AMERICAN FOOD 33 CHAPTER 3. THE TRANSFORMATION OF CHINESE AMERICAN FOODSCAPES 55 3.1 CULINARY DIVERSIFICATION - THE CHINESE , RESTAURANT REVOLUTION 55 3.1.1 THE COMING OF THE CULINARY DIASPORAS - CHANGE OF RESTAURANT OPERATORS/CHEFS 67 3.1.2 HOW NEW CUISINES WERE INTRODUCED - MENUS AND OTHER TRANSLATION STRATEGIES 79 3.1.3 THERE WAS MORE THAN ONE CUISINE - FROM STANDARDIZED CANTONESE AMERICAN FARE TO DIVERSIFIED REGIONAL CUISINES 93 A. THE CHARMS OF HONG KONG CUISINE AND ITS CULTURAL IDENTITY 94 B. THE AWAKENING OF THE AMERICAN PALATE - AMERICA S LOVE AFFAIR WITH SPICY SZECHUAN AND HUNAN CUISINE 104 3.2 AMERICANIZED PANDA - THE RISE OF CHINESE FAST FOOD CHAINS 114 3.3 CHINESE FOOD AND CHINESENESS IN THE NEW ERA 142 CHAPTER 4. CULINARY CULTURE IN METROPOLITAN CALIFORNIA 157 4.1 SERVING OUTSIDERS: RESTAURANTS FOR NON-CHINESE 160 4.1.1 CHINESE CUISINE AND CALIFORNIAN TASTE - CULTURAL ADAPTATIONS AND NEGOTIATIONS 161 7 HTTP://D-NB.INFO/1079927662 4.1.2 REPRESENTING AND RECONSTRUCTING A NEW ETHNICITY THROUGH RESTAURANT DECOR 172 4.2 SERVING INSIDERS: RESTAURANTS FOR THE CHINESE COMMUNITY 182 4.2.1 FEATURES AND CULTURAL FUNCTIONS 182 4.2.2 NON-CHINESE CUSTOMERS - AUTHENTICITY AND FOODIE CULTURE 193 4.3 CROSS-OVER CONSUMPTION - THE BIRTH OF A TRANSETHNIC CUISINE AND COSMOPOLITAN IDENTITY 203 CONCLUSION 211 BIBLIOGRAPHY 221 8
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spellingShingle	Liu, Xiaohui 1985- Foodscapes of Chinese America the transformation of Chinese culinary culture in the U.S. since 1965 Ernährungsgewohnheit (DE-588)4136846-0 gnd Rezeption (DE-588)4049716-1 gnd Restaurant (DE-588)4049594-2 gnd Chinesen (DE-588)4009946-5 gnd Transformation (DE-588)4451062-7 gnd
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title	Foodscapes of Chinese America the transformation of Chinese culinary culture in the U.S. since 1965
title_auth	Foodscapes of Chinese America the transformation of Chinese culinary culture in the U.S. since 1965
title_exact_search	Foodscapes of Chinese America the transformation of Chinese culinary culture in the U.S. since 1965
title_full	Foodscapes of Chinese America the transformation of Chinese culinary culture in the U.S. since 1965 Xiaohui Liu
title_fullStr	Foodscapes of Chinese America the transformation of Chinese culinary culture in the U.S. since 1965 Xiaohui Liu
title_full_unstemmed	Foodscapes of Chinese America the transformation of Chinese culinary culture in the U.S. since 1965 Xiaohui Liu
title_short	Foodscapes of Chinese America
title_sort	foodscapes of chinese america the transformation of chinese culinary culture in the u s since 1965
title_sub	the transformation of Chinese culinary culture in the U.S. since 1965
topic	Ernährungsgewohnheit (DE-588)4136846-0 gnd Rezeption (DE-588)4049716-1 gnd Restaurant (DE-588)4049594-2 gnd Chinesen (DE-588)4009946-5 gnd Transformation (DE-588)4451062-7 gnd
topic_facet	Ernährungsgewohnheit Rezeption Restaurant Chinesen Transformation Kalifornien China USA Hochschulschrift
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