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

Cover
 Table of Contents
 Acknowledgements
 Abstract
 Chapter 1. Introduction
 Chapter 2. The Era of Chop Suey --
the Early Evolution of Chinese American Food
 Chapter 3. The Transformation of Chinese American Foodscapes
 3.1 Culinary Diversification --
The Chinese Restaurant Revolution
 3.1.1 The Coming of the Culinary Diasporas --
Change of Restaurant Operators/Chefs
 3.1.2 How New Cuisines Were Introduced --
Menus and Other Translation Strategies
 3.1.3 There was More Than One Cuisine --
From Standardized Cantonese American Fare to Diversified Regional Cuisines A. The Charms of Hong Kong Cuisine and Its Cultural Identityb. The Awakening of the American Palate --
America\'s Love Affair with Spicy Szechuan and Hunan Cuisine
 3.2 Americanized Panda --
The Rise of Chinese Fast Food Chains
 3.3 Chinese Food and Chineseness in the New Era
 Chapter 4. Culinary Culture in Metropolitan California
 4.1 Serving Outsiders: Restaurants for Non-Chinese
 4.1.1 Chinese Cuisine and Californian Taste --
Cultural Adaptations and Negotiations
 4.1.2 Representing and Reconstructing a New Ethnicity through Restaurant Décor 4.2 Serving Insiders: Restaurants for the Chinese Community4.2.1 Features and Cultural Functions
 4.2.2 Non-Chinese Customers --
Authenticity and Foodie Culture
 4.3 Cross-over Consumption --
The Birth of a Transethnic Cuisine and Cosmopolitan Identity
 Conclusion
 Bibliography