China to Chinatown
Chinese Food in the West
Distributed for Reaktion Books
The Western encounter with a wider variety of Chinese cuisine dates from the first half of the 20th century, when Chinese food spread to the West with emigrant communities. The author shows how Chinese cooking has come to be regarded by some as among the world’s most sophisticated cuisines, and yet is harshly criticized by others, for example on the grounds that its preparation involves cruelty to animals.
Roberts discusses the extent to which Chinese food, as a facet of Chinese culture overseas, has remained differentiated, and questions whether its ethnic identity is dissolving.
Written in a lively style, the book will appeal to food historians and specialists in Chinese culture, as well as to readers interested in Chinese cuisine.
PART I: WEST TO EAST
1. Chinese Food
2. The Western Discovery of Chinese Food
3. Nineteenth-century Reactions to Chinese Food
4. 1900-49: Western Impressions of Chinese Food in China
5. Westerners and Food in Communist China
PART II: EAST TO WEST
6. The Globalization of Chinese Food-the Early Stages
7. The Globalization of Chinese Food since 1945
8. On the Globalization of Chinese Food
Selected Further Reading