Chop suey and sushi from sea to shining sea : Chinese and Japanese restaurants in the United States / edited by Bruce Makoto Arnold, Tanfer Emin Tunç, and Raymond Douglas Chong.

Contributor Arnold, Bruce Makoto, editor.

ImprintFayetteville : The University of Arkansas Press, 2018.

Descriptionxi, 335 pages : illustrations ; 23 cm.

Note:Foreword / Harley J. Spiller -- Preface / Raymond Douglas Chong -- Introduction. Chinese and Japanese Restaurants in the United States / Bruce Makoto Arnold and Tanfer Emin Tunç -- Chapter 1. Dining at the "Oriental Garden" : The Cultural Politics of American Chinese Restaurant Menus, 1940s-1970s / Tanfer Emin Tunç -- Chapter 2. Importing and Exporting the Ethnic: Thoughts on American Chinese Cuisine, Globalization, and the Dinner Plate / Annessa Ann Babic -- Chapter 3. General Tso's Chicken, Panda Express, and the Identity Politics of Chinese Food and Restaurants in America / Tony Tai-Ting Liu -- Chapter 4. How Chop Suey Came to Oshkosh, Wisconsin / Susan Boslego Carter -- Chapter 5. From the Art of Dim Sum to the Art of Sculpture: Master Chef Kai Tai Chan and His Dough Evolution in New York / Clarence Chan and Ting Man Tsao -- Chapter 6. When Little Island Cuisine Encountered Chinese Food: The Evolution of Taiwanese Cuisine in New York City's Flushing Neighborhood, 1970-Present / Chunghao Pio Kuo -- Chapter 7. Chop Suey: A Personal Legacy of Cantonese Chinatown Cuisine / Raymond Douglas Chong -- Chapter 8. The Sour Side of Chinese Restaurants / John Jung -- Chapter 9. "Foreign, Brackish, and Exotic" : Japanese Food in the American Press, 1853-1918 / Frank Jacob -- Chapter 10. The Problem with Persistence: The Rise of Tucson's Japanese Cuisine and the Fall of Its Nikkei Community / Bruce Makoto Arnold -- Chapter 11. From Asian Fusion to Asian Hipster Cuisine: Consuming Cosmopolitanism and Authenticity / Shoon Lio and Megan Bott -- Chapter 12. "Stirring the Pot" : Asian Foodways in American Eating Places / Carmen Birkle -- Chapter 13. "As American as Chop Suey" : The Chop Suey Joint in Classical Hollywood Film / Andrée Lafontaine -- Chapter 14. Intergalactic Gastronomy: Orientalist Representations of Asian Food, Chefs, and Restaurants within Science Fiction Films / Ingrid E. Castro

Bibliography Note:Includes bibliographical references and index.

Note:"[These] essays examine how the flavor and presentation of Chinese and Japanese dishes evolved in the sweat and hardship of generations of immigrants who became restaurant owners, chefs, and laborers in the small towns and the large cities of America. Vivid, detailed, and sometimes emotional stories illuminate the survival strategies deployed in Chinese and Japanese restaurant kitchens over the past 150 years and the impact these restaurants have had on the culture, politics, and foodways of the United States." --Page 4 of cover.

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