[PDF] Far East Cafe eBook

Author : Changyue Xie
Publisher :
Page : 59 pages
File Size : 10,79 MB
Release : 2015
Category :
ISBN :

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This project is a video documentary that focuses on the 80-year cultural and symbolic history of the Far East Café, a restaurant began by Chinese immigrants in 1935. The documentary records the stories and experiences of the Chong family, who opened this restaurant. The Far East Café reflected the relationship between Chinese immigrants and Japanese immigrants in Los Angeles. Particularly after World War II, the Far East Café helped a number of Japanese American families come back to Los Angeles from Relocation Camps. The documentary also shows the history of early Chinese immigrants. It displays how difficult it was for the early Chinese immigrants to come to this country and build their own community. The purpose of this documentary is to depict Chinese and Japanese immigration stories, encourage people to change their stereotyped views of Asian Americans and help American audiences better understand Asian groups. The warm relationships between Chinese and Japanese immigrants, the Far East Cafe may influence other race relations, not just Asian groups, but also perhaps throughout the world.

Author : Bruce Makoto Arnold
Publisher : University of Arkansas Press
Page : 349 pages
File Size : 49,6 MB
Release : 2018-06-15
Category : Social Science
ISBN : 1610756363

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The essays in Chop Suey and Sushi from Sea to Shining Sea fill gaps in the existing food studies by revealing and contextualizing the hidden, local histories of Chinese and Japanese restaurants in the United States. The writer of these essays show how the taste and presentation of Chinese and Japanese dishes have evolved in sweat and hardship over generations of immigrants who became restaurant owners, chefs, and laborers in the small towns and large cities of America. These vivid, detailed, and sometimes emotional portrayals reveal the survival strategies deployed in Asian restaurant kitchens over the past 150 years and the impact these restaurants have had on the culture, politics, and foodways of the United States. Some of these authors are family members of restaurant owners or chefs, writing with a passion and richness that can only come from personal investment, while others are academic writers who have painstakingly mined decades of archival data to reconstruct the past. Still others offer a fresh look at the amazing continuity and domination of the “evil Chinaman” stereotype in the “foreign” world of American Chinatown restaurants. The essays include insights from a variety of disciplines, including history, sociology, anthropology, ethnography, economics, phenomenology, journalism, food studies, and film and literary criticism. Chop Suey and Sushi from Sea to Shining Sea not only complements the existing scholarship and exposes the work that still needs to be done in this field, but also underscores the unique and innovative approaches that can be taken in the field of American food studies.

Author : Richard W. Longstreth
Publisher : U of Minnesota Press
Page : 230 pages
File Size : 48,2 MB
Release : 2008
Category :
ISBN : 1452913641

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Preservation has traditionally focused on saving prominent buildings of historical or architectural significance. Preserving cultural landscapes-the combined fabric of the natural and man-made environments-is a relatively new and often misunderstood idea among preservationists, but it is of increasing importance. The essays collected in this volume-case studies that include the Little Tokyo neighborhood in Los Angeles, the Cross Bronx Expressway, and a rural island in Puget Sound-underscore how this approach can be fruitfully applied. Together, they make clear that a cultural landscape perspective can be an essential underpinning for all historic preservation projects. Contributors: Susan Calafate Boyle, National Park Service; Susan Buggey, U of Montreal; Michael Caratzas, Landmarks Preservation Commission (NYC); Courtney P. Fint, West Virginia Historic Preservation Office; Heidi Hohmann, Iowa State U; Hillary Jenks, USC; Randall Mason, U Penn; Robert Z. Melnick, U of Oregon; Nora Mitchell, National Park Service; Julie Riesenweber, U of Kentucky; Nancy Rottle, U of Washington; Bonnie Stepenoff, Southeast Missouri State U. Richard Longstreth is professor of American civilization and director of the graduate program in historic preservation at George Washington University.

Author : John Jung
Publisher : John Jung
Page : 333 pages
File Size : 48,88 MB
Release : 2010
Category : History
ISBN : 061534545X

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"Sweet and Sour" examines the history of Chinese family restaurants in the U. S. and Canada. Why did many Chinese immigrants enter this business around the end of the 19th century? What conditions made it possible for Chinese to open and succeed in operating restaurants after they emigrated to North America? How did Chinese restaurants manage to attract non-Chinese customers, given that they had little or no acquaintance with the Chinese style of food preparation and many had vicious hostility toward Chinese immigrants? The goal of "Sweet and Sour" is to understand how the small Chinese family restaurants functioned. Narratives provided by 10 Chinese who grew up in their family restaurants in all parts of the North America provide valuable insights on the role that this ethnic business had on their lives. Is there any future for this type of immigrant enterprise in the modern world of franchised and corporate owned eateries or will it soon, like the Chinese laundry, be a relic of history? Excerpts from Reviews I greatly admired and enjoyed "Sweet and Sour: Life in Chinese Family Restaurants" It does an excellent job of going over the historical background on early U. S. Chinese restaurants, unearthing lots of material new to me. And the interviews of Chinese restaurateurs opened up a whole new side to the story, of what it was like to work and live in these restaurants. Andrew Cole, "Chop Suey: A Cultural History of Chinese Food in the United States" "Sweet and Sour: Life in Chinese Family Restaurants" tackles the long-neglected topic of Chinese food with a focus on Chinese restaurants. This well-researched, thoughtfully conceptualized monograph brings academic rigor and adds historical depth, as well as the perspectives of an insightful scholar and a second-generation Chinese American, to our understanding of the development of Chinese food in the realm of public consumption in the United States and Canada. It promises to elevate that understanding to a higher level... Through this book, I hope, consumers at the ubiquitous Chinese restaurants can also gain a deeper appreciation of historical forces and human experiences that have shaped the food they now enjoy. Yong Chen, Professor of History, University of California, Irvine. "San Francisco Chinese 1850-1943: A Trans-Pacific Community." "Sweet and Sour" covers many important aspects of the Chinese restaurant business and it is a great contribution to the study of Chinese food in America. This area really deserves more attention than it has had. Haiming Liu, Prof.Ethnic & Women's Studies, Calif. State Polytechnic Univ. Pomona. I am reading your delightful book, Sweet and Sour. I especially like the "Insider Perspectives" section. Those first-hand experiences can generate a lot of potentially testable hypotheses about how the Chinese were able to provision their remote restaurants with exotic ingredients while other ethnic groups could not. Susan B. Carter, Univ. of California, Riverside Reader Comments You've made some amazing observations, wrote them down with sincerity, and I wholeheartedly support you on it. You've brought back some fond memories and I'm sure it will touch other folks like myself that have gone through it. Dave Chow When reading Sweet and Sour, I was struck by how it is both a work of scholarship and a documentation of the experience of Chinese restaurant workers. It serves to teach us about their experiences on multiple levels. Heather Lee Brings back childhood memories as most of the people interviewed are from Toisan like my family. We could always go into a new town, drop in at a Chinese restaurant and be welcomed. Dad would run out and say, "they're cousins! Rosemary Eng

Author : Jerry Camarillo Dunn
Publisher : National Geographic Books
Page : 276 pages
File Size : 36,12 MB
Release : 2013
Category : San Francisco (Calif.)
ISBN : 1426210221

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This book is a description and travel guidebook of San Francisco, United States. It will assist travellers with their itinerary and plans.

Author : Kajikawa Sadao
Publisher : eBookIt.com
Page : 205 pages
File Size : 33,14 MB
Release : 2018-09-17
Category : Biography & Autobiography
ISBN : 1456632809

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In his moving memoir, Sadao Kajikawa tells the story of two generations of second-born sons, or jinans, who rode waves of hope, despair, and success across two rival countries and one world war. At age eighteen, with only five dollars in his pocket, little formal education, and no command of the English language, Sadao left Hiroshima. He boarded the Tatsuta Maru alone in 1936 and set sail for his birthplace-an otherwise foreign and faraway country he had left when he was three. In Los Angeles, Sadao would join his older brother, Tadashi. Once reunited in LA, an unstoppable entrepreneurial drive would awaken within the Kajikawa brothers and lead to undreamed-of success. This fraternal force, born from unwavering filial piety and an invincible survival instinct, would sustain them throughout World War II, allow them to thrive once the Allies had declared victory, and withstand the virulently anti-Japanese climate of their native land. Despite the injustice of Executive Order 9066 and the loss of loved ones when the nuclear bomb razed Hiroshima to the ground, Sadao maintained his determined humility, having sworn his family would never know the hunger and insecurity he experienced as an impoverished child in Japan. Blurring definitions of homeland, in Jinan, Sadao describes how unbreakable family ties spanning two warring countries separated by the mighty Pacific allowed him to triumph over seemingly insurmountable odds. Sadao provides one man's intimate, cross-cultural account that breaks the model minority mold and reflects the diverse and quiet-but-indomitable voices of the Greatest Generation. His book is an inspiring and timeless testament to the power, promise, and potential of the immigrant experience.

Author : Erica J. Peters
Publisher : Rowman & Littlefield
Page : 243 pages
File Size : 33,89 MB
Release : 2013-08-22
Category : Cooking
ISBN : 0759121532

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San Francisco is a relatively young city with a well-deserved reputation as a food destination, situated near lush farmland and a busy port. San Francisco's famous restaurant scene has been the subject of books but the full complexity of the city's culinary history is revealed here for the first time. This food biography presents the story of how food traveled from farms to markets, from markets to kitchens, and from kitchens to tables, focusing on how people experienced the bounty of the City by the Bay.

Author : Shirley Fong-Torres
Publisher : iUniverse
Page : 206 pages
File Size : 27,33 MB
Release : 2008
Category : Cooking
ISBN : 0595448674

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For two decades Shirley Fong-Torres has guided 20,000 visitors a year through San Francisco¿s Chinatown. This book shows why so many keep coming back for more. It¿s Chinese-American history with a bottomless appetite for quirky anecdotes, respected traditions and exquisite dumplings. "I love Shirley Fong-Torres. Her effervescence and passion make her irresistible. If she writes a book I¿ll buy it, if she hosts a tour, I¿ll take it, if she recommends a restaurant I¿ll eat there." ¿Gene Burns, KGO, San Francisco "Shirley Fong-Torres knows San Francisco¿s Chinatown better than anyone¿She¿s downloaded a chunk of what she knows in this book, filled with great information and a touching account of her family history." ¿Michael Bauer, San Francisco Chronicle "I thought I knew San Francisco Chinatown, that is, until I met Shirley." ¿Martin Yan, YAN CAN COOK "Shirley Fong-Torres has a contagious love of life, people, place and food¿I am rapt by her stories, energized by her passion and touched by her spirit." ¿Joey Altman, BAY CAF "This is Shirley Fong-Torres, a very bossy woman. But if you want to do business in San Francisco Chinatown you have to deal with her. She knows everybody and everything." ¿Comedian Martin Clune

Author : Leslie Jonath
Publisher : Chronicle Books
Page : 166 pages
File Size : 50,82 MB
Release : 2007-09-20
Category : Cooking
ISBN : 9780811852623

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"Nothing feeds the body and soothes the soul like a bowl of steaming hot soup. Soup is the most versatile of dishes. It can be prepared year-round with all kinds of ingredients, from supermarket beans to farmers' market greens, turning up on modest dinner tables and in fancy dining rooms around the world. Whether you prefer a steaming bowl of chicken soup, spicy beef stew, or creamy tomato soup, each heartwarming spoonful crosses economic lines and ethnic flavors ; it enlivens, takes us back to our mothers' kitchens, and heals the common cold. 'Soup's On' includes tempting and delicious recipes from some of the world's most respected chefs, cookbook authors, and cooking teachers, including Marion Cunningham, Judy Rodgers, Carol Field, Jacques Pépin, Charlie Trotter, Madhur Jaffrey, and Alice Waters. Here you'll find creamy vegetable soups ; rib-sticking bean, meat, chicken, and seafood soups ; and hearty stews for every occasion. From Diane Morgan's summer favorite Salmon and Corn Chowder and Roland Passot's classic Coq au Vin to Bruce Aidells' Chicken and Andouille Gumbo and Suzanne Goin's flavorful Chilled Red Pepper Soup, you'll find the perfect soup or stew all year long. And the best part? A portion of the proceeds will go to NextCourse, a nonprofit organization that promotes sustainable food in public institutions, including the Community Education Program, which works with women in the San Francisco County Jail and with child-care providers, and the Food from the Parks program, which collaborates with state and national park services to increase the amount of locally produced food available to park visitors. So grab your spoon and a copy of 'Soup's On' and know that as you nourish yourself, you'll be feeding others as well."--taken from front cover flap.