American Chinese Restaurants

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.

“"This edited volume is a significant addition to the thriving Chinese food studies in America. Readers will gain inside stories of Chinese restaurants inthe Midwest, East and West coasts, as well asChinese restaurants in Mexico,Uyghur, Chile, and Canada."- Min Zhou, Ph.D.Professor of Sociology & Asian American Studies,University of California, Los Angeles "The anthology provides contemporary and historical lived experiences of what it is like to work in an American Chinese restaurant.Itis an innovative anthology that includesa historical and contemporary view of American Chinese restaurants in terms of culinary histories, comics, visual analyses,person centered narratives and interviews.This book is a great contribution to Asian Studies, Asian American Studies, Anthropology, Global Studies and Food Studies." - ProfessorXiao-huang Yin, American Studies; East Asian Languages and Cultures; Affiliated Faculty, History Occidental College "American Chinese restaurant is not just stories of social injustices but many tales of opportunities as well. This book is unique because it includes a diverse narrative collection of essays that tells what goes on inside, front, and behind the restaurant.This book has scholars' contributions as well as perspectives from chefs like Ming Tsai and Martin Yan." - Professor Xiaojian Zhao, University of California, San Diego ian American Studies, Anthropology, Global Studies and Food Studies." - ProfessorXiao-huang Yin, American Studies; East Asian Languages and Cultures; Affiliated Faculty, History Occidental College "American Chinese restaurant is not just stories of social injustices but many tales of opportunities as well. This book is unique because it includes a diverse narrative collection of essays that tells what goes on inside, front, and behind the restaurant.This book has scholars' contributions as well as perspectives from chefs like Ming Tsai and Martin Yan." - Professor Xiaojian Zhao, University of California, San Diego”

"This edited volume is a significant addition to the thriving Chinese food studies in America. Readers will gain inside stories of Chinese restaurants in the Midwest, East and West coasts, as well as Chinese restaurants in Mexico, Uyghur, Chile, and Canada." - Min Zhou, Ph.D. Professor of Sociology & Asian American Studies, University of California, Los Angeles

"The anthology provides contemporary and historical lived experiences of what it is like to work in an American Chinese restaurant.It is an innovative anthology that includes a historical and contemporary view of American Chinese restaurants in terms of culinary histories, comics, visual analyses, person centered narratives and interviews. This book is a great contribution to Asian Studies, Asian American Studies, Anthropology, Global Studies and Food Studies." - Professor Xiao-huang Yin, American Studies; East Asian Languages and Cultures; Affiliated Faculty, History Occidental College

"American Chinese restaurant is not just stories of social injustices but many tales of opportunities as well. This book is unique because it includes a diverse narrative collection of essays that tells what goes on inside, front, and behind the restaurant. This book has scholars’ contributions as well as perspectives from chefs like Ming Tsai and Martin Yan." - Professor Xiaojian Zhao, University of California, San Diego

Jenny Banh is an Assistant Professor at California State University, Fresno in Anthropology and Asian American Studies. She received her BA from UCLA, her MA from Claremont Graduate University, and her PhD from the University of California, Riverside. Her research focuses on Asia/Asian American studies, cultural anthropology, and popular culture. Her current research is on restaurants, barriers/bridges to minority college students, and a Hong Kong transnational corporation. She has previously published "Barack Obama or B Hussein" (2012) and "DACA Spaces" (2018), and co-edited Anthropology of Los Angeles: Place and Agency in an Urban Setting (2017).

Haiming Liu is a Professor of Ethnic and Women Studies at California Polytechnic University, Pomona, and received his doctorate from the University of California, Irvine. He is an expert on Chinese herbalists, food, restaurants, globalization, and migration. He has authored From Canton Restaurant to Panda Express: A History of Chinese Food in the United States (2015) and The Transnational History of a Chinese Family: Immigrant Letters, Family Business (2005), and numerous journal articles and book chapters on Chinese Americans.

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