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Chinese American Food


'Chinese American Food' can also refer to...

Chinese American Food

The Makers of American Chinese Food

Chop Suey, usa: The Story of Chinese Food in America

‘That Won-Ton Soup Headache’: The Chinese Restaurant Syndrome, MSG and the Making of American Food, 1968–1980

Yong Chen. Chop Suey, USA: The Story of Chinese Food in America.Q. Edward Wang. Chopsticks: A Cultural and Culinary History.

Shopping at Giant Foods: Chinese American Supermarkets in Northern California. By Alfred Yee. (Seattle: University of Washington Press, 2003. xii, 193 pp. $35.00, ISBN 0-295-98304-3.)

Alfred Yee. Shopping at Giant Foods: Chinese American Supermarkets in Northern California. Seattle: University of Washington Press, 2003. xi + 193 pp. ISBN 0-295-98304-3, $35.00 (cloth)

BARCROFT, Joseph (1872 - 1947), Director of Unit of Animal Physiology (Agricultural Research Council), since 1941; Fellow and formerly Lecturer, King’s College, Cambridge; Member, Chemical Warfare Committee of the War Office, 1917, and formerly of the Ministry of Munitions; Member, Chemical Board, Ministry of Supply, 1939; Member, Army Medical Directorate Consultative Committee, 1928–43, RAF Medical Advisory Board and Agricultural Research Council, 1938–43; Chairman, Food Investigation Board; Member, Advisory Council of Department, Scientific and Industrial Research, 1939–44; Foreign Member, Société Royale des Sciences Medicales et Naturelles de Bruxelles; Konigle Danske Videnskabernes Selskub; K. Akademie Halle; Société de Chemie Biologique, Paris; Chinese Physiological Society; American Physiological Society; Corr. Member, Société de Biologie, Paris, Czeckoslovak Society of Physicians, Bratislav, Czeck Society of Physicians, Prague; and Des Moines Academy of Medicine; Hon. Member, National Academy of Buenos Aires, Biological Society of Argentina, Kungl Fysiografiska Sällekapets i Lund, National Academy of Medicine of Mexico and American Academy of Arts and Sciences; Foreign Associate Member, National Academy of Sciences; Foreign Associate Member, National Academy of Sciences, USA

 

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Food and eating have long occupied the Chinese in both the intellectual and sensual realms. While Chinese culinary art developed slowly over millennia, it did absorb and retain past experiences ...

Subjects: Cookery, Food, and Drink.


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