Drawing from hundreds of historical and contemporary newspaper reports, journal articles, and writings on food in both English and Chinese, From Canton Restaurant to Panda Express represents a groundbreaking piece of scholarly research.
From Canton Restaurant to Panda Express takes readers on a compelling journey from the California Gold Rush to the present, letting readers witness both the profusion of Chinese restaurants across the United States and the evolution of many distinct American-Chinese iconic dishes from chop suey to General Tso’s chicken. Along the way, historian Haiming Liu explains how the immigrants adapted their traditional food to suit local palates, and gives readers a taste of Chinese cuisine embedded in the bittersweet story of Chinese Americans.
BEST HOTELS AND RESTAURANTS IN BELIZE by Lan Sluder concentrates entirely on the two things most travelers find critically important: lodging and food. It rates and reviews the best hotels and restaurants in Belize.
Here from the celebrated California restaurant Big Sur Bakery is a stunningly photographed cookbook showcasing seasonal ingredients, local vintners, fishermen, and farmers—and the food that makes the Big Sur Bakery unique.