The Fortune Cookie Chronicles (43 page)

Fitzerman-Blue, Micah. “The Fortune Cookie in America.”

Northwestern University Journal of Race and
Gender Criticism
1, no. 2 (Spring 2004): 15–30.

Frommer, Myrne Katz, and Harvey Frommer.
It Happened in
Manhattan: An Oral History of Life in the City During
the Mid-Twentieth Century.
New York: Penguin Putnam, 2001.

Gabaccia, Donna.
We Are What We Eat: Ethnic Food and the
Making of Americans.
Cambridge, Mass.: Harvard University Press, 1998.

Gibson, O.
The Chinese in America.
Cincinnati: Hitchcock and Walden, 1877.

Global Human Smuggling: Comparative Perspectives.

Edited by David Kyle and Rey Koslowski. Baltimore: Johns Hopkins University Press, 2001. These fol owing articles were particularly useful: “From Fujian to New York: Understanding the New Chinese Immigration” by Zai Liang and Wenzhen Ye; “The Social Organization of Chinese Human Smuggling”

by Ko-Lin Chin; and “The Impact of Chinese Human Smuggling on the American Labor Market” by Peter Kwong.

Gompers, Samuel, and Herman Gutstadt, in affiliation with the American Federation of Labor.
Some Reasons for
Chinese Exclusion: Meat Versus Rice; American
Manhood Versus Asiatic Coolieism—Which Shall
Survive?
Washington, D.C.: GPO, 1902. Submitted to the U.S. Senate as Document No. 137.

Guerassimoff, C. “The New Chinese Migrants in France.”

International Migration
41, no. 3 (September 2003): 135–54.

Harrison, Alice. “Chinese Food and Restaurants.”
Overland
Monthly,
June 1917, 527–32.

Hsia, Lisa. “Eating the Exotic: The Growing Acceptability of Chinese Cuisine in San Francisco, 1848–1915.”

Clio’s Scroll
5, no. 1 (Fal 2003): 5–30.

Hsiung, Daw-jing. “Sensemaking and Culture: Examination of Two Cultural y Grounded Theoretical Frameworks (Chinese, Karl Weick).” PhD diss., Arizona State University, 2004.

Jin Dongzheng. “The Sojourners’ Story: Philadelphia’s Chinese Immigrants, 1900–1925.” PhD diss., Temple University, 1997.

Johnson, Bryan R. “Let’s Eat Chinese Tonight.”
American
Heritage
38, no. 8 (1987): 98–103, 105–07.

Jones, Idwal. “Cathay on the Coast.”
American Mercury,
August 1926, 453–60.

Joselit,

Jenna

Weissman.
The Wonders of America:
Reinventing Jewish Culture, 1880–1950.
New York: Hil and Wang, 1994.

Karnow, Stanley. “Year in, Year out, These Eateries Just Keep Eggrol ing Along.”
Smithsonian,
January 1994, 286–

95.

Krich, John.
Won Ton Lust: Adventures in Search of the
World’s Best Chinese Restaurant.
New York, Kodansha International Inc, 1997.

Kwong,

Peter.
Forbidden Workers: Illegal Chinese
Immigrants and American Labor.
New York: New Press, 1997.

Kwong, Peter, and Dusanka Miscevic.
Chinese America: The
Untold Story of America’s Oldest New Community.

New York: New Press, 2005.

Lao, Chi Kien. “The Chinese Restaurant Industry in the United States: Its History, Development and Future.” Master of professional studies monograph, School of Hotel Administration, Cornel University, 1975.

Lee, Calvin B. T.
Chinese Cooking for American Kitchens.

New York: Putnam, 1959.

Lee, Rose Hum.
The Chinese in the United States of
America.
Hong Kong: Hong Kong University Press, 1960.

Leong, Gor Yun.
Chinatown Inside Out.
New York: B. Mussey, 1936.

Levenstein, Harvey.
Paradox of Plenty: A Social History of
Eating in Modern America.
New York: Oxford University Press, 1993.

Li Li. “Cultural and Intercultural Functions of Chinese Restaurants in the Mountain West: An Insider’s Perspective.”
Western Folklore,
October 1, 2002, 329–46.

Lim, Imogene. “The Chow Mein Sandwich: American as Apple P i e.”
Radcliffe Culinary Times
3, no. 2 (Autumn 1993): 4–5.

Lovegren, Sylvia.
Fashionable Food: Seven Decades of
Food Fads.
New York: Macmil an, 1995.

Lu, S., and G. A. Fine. “The Presentation of Ethnic Authenticity: Chinese Food as a Social Accomplishment.”

Sociological Quarterly
36, no. 3 (Summer 1995): 535–53.

Mariani, John.
America Eats Out.
New York: Wil iam Morrow, 1991.

McLeod, Alexander.
Pigtails and Gold Dust: A Panorama of
Chinese Life in Early California.
Caldwel , Idaho: Caxton Printers, Ltd., 1947.

Mil er, Hanna. “Identity Takeout: How American Jews Made Chinese Food Their Ethnic Cuisine.”
Journal of
Popular Culture
39, no. 3 (June 2006): 430–65.

Pann, Lynn.
Sons of the Yellow Emperor: The Story of the
Overseas Chinese.
London: Secker & Warburg, 1990.

Pieke, Frank N., et al.
Transnational Chinese: Fujianese
Migrants in Europe.
Palo Alto, Calif.: Stanford University Press, 2004.

Roberts, J. A. G.
China to Chinatown: Chinese Food in the
West.
London: Reaktion, 2002.

Shaw, Wil iam.
Golden Dreams and Waking Realities
(1851); quoted in Jack Chen,
The Chinese of America.
San Francisco: Harper and Row, 1980.

Spang, Rebecca L.
The Invention of the Restaurant: Paris
and Modern Gastronomic Culture.
Cambridge, Mass.: Harvard University Press, 2000.

Spier, Robert F. G. “Food Habits of Nineteenth-Century California Chinese.”
California Historical Society
Quarterly
37, no. 1 (March 1958): 79–84.

Takaki, Ronald.
Strangers from a Different Shore: A History of
Asian Americans.
Boston: Little, Brown, 1989.

Tam, Shirley Sui Ling. “Images of the Unwelcome Immigrant: Chinese-Americans in American Periodicals, 1900–

1924.” PhD diss., Case Western Reserve University, 1999.

Tan, Pun Chung.
America’s Overseas Chinese Restaurant
Industry.
Taipei, Taiwan: Orient Cultural Service, 1971.

Tang, Charles F., with Robert Goldberg. “Chinese Restaurants Abroad.”
Flavor and Fortune
3, no. 4 (Winter 1996).

Tow, Julius Su.
The Real Chinese in America; Being an
Attempt to Give the General American Public a
Fuller Knowledge and a Better Understanding of the
Chinese People in the United States.
New York: Academy Press, 1923.

Tuchman, Gaye, and Harry G. Levine. “New York Jews and Chinese Food: The Social Construction of an Ethnic Pattern.”
Journal of Contemporary Ethnography
22, no. 3 (October 1993): 382–407.

Twain, Mark.
Roughing It.
Berkeley: University of California Press, 1972.

Waggoner, Susan.
Nightclub Nights: Art, Legend, and Style,
1920–1960.
New York: Rizzoli, 2001.

Wong, Nel ie C.
Chinese Dishes for Foreign Homes.

Shanghai: Kel y and Walsh, 1932.

Wu, David Y. H., and Sidney C. H. Cheung, eds.
The
Globalization of Chinese Food.
Honolulu: University of Hawaii Press, 2002.

Yu, Renqiu. “Chop Suey: From Chinese Food to Chinese American Food.”
Chinese America: History and
Perspectives
1 (1987): 87–99.

Yung, Judy.
Unbound Feet: A Social History of Chinese
Women in San Francisco.
Berkeley: University of California Press, 1995.

Zelinsky, Wilbur. “You Are Where You Eat.” In
The Taste of
American Place: A Reader on Regional and Ethnic
Food,
edited by Barbara G. Shortridge and James R.

Shortridge. Lanham, Md. Rowman & Littlefield, 1998.

Zhang, Jie. “Transplanting Identity: A Study of Chinese Immigrants and the Chinese Restaurant Business.”

PhD diss., Southern Il inois University at Carbondale, 1999.

Zhao, Jianli. “Strangers in the City: The Atlanta Chinese, Their Community, and Stories of their Lives.” PhD diss., Emory University, 1996.

ABOUT TWELVE

TWELVE was established in August 2005 with the objective of publishing no more than one book per month. We strive to publish the singular book, by authors who have a unique perspective and compel ing authority. Works that explain our culture; that il uminate, inspire, provoke, and entertain. We seek to establish communities of conversation surrounding our books. Talented authors deserve attention not only from publishers, but from readers as wel . To sel the book is only the beginning of our mission. To build avid audiences of readers who are enriched by these works—that is our ultimate purpose.

For more

information

about

forthcoming

TWELVE

books,

you can visit us

at

www.twelvebooks.com

Table of Contents

Chapter 1. American-Born Chinese

Chapter 2. The Menu Wars

Chapter 3. A Cookie Wrapped in a Mystery Inside an Enigma

Chapter 4. The Biggest Culinary Joke Played by One Culture on Another

Chapter 5. The Long March of General Tso Chapter 6. The Bean Sprout People Are in the Same Boat We Are

Chapter 7. Why Chow Mein Is the Chosen Food of the Chosen People—or, The Kosher Duck Scandal of 1989

Chapter 8. The Golden Venture: Restaurant Workers to Go

Chapter 9. Takeout Takeaways

Chapter 10. The Oldest Surviving Fortune Cookies in the World?

Chapter 11. The Mystery of the Missing Chinese Deliveryman

Chapter 12. The Soy Sauce Trade Dispute Chapter 13. Waizhou, U.S.A.

Chapter 14. The Greatest Chinese Restaurant in the World

Chapter 15. American Stir-fry

Chapter 16. Tsujiura Senbei

Chapter 17. Open-Source Chinese Restaurants Chapter 18. So What Did Confucius Real y Say?

Acknowledgments

Notes

Bibliography

ABOUT TWELVE