2017/06/28 by Yong Chen · 1 citation
Social Sciences · Agricultural and Biological Sciences · #Migration, Ethnicity, and Economy #Asian American and Pacific Histories #Culinary Culture and Tourism
paper · doi:10.1093/acrefore/9780199329175.013.273
openalex publication_date 2017/06/28 · openalex created_date 2025/10/10 · openalex updated_date 2026/05/21
Abstract The “Chinese 49’ers” who arrived in the United States a decade before the American Civil War constituted the first large wave of Asian migrants to America and transplanted the first Asian cuisine to America. Chinese food was the first ethnic cuisine to be highly commodified at the national level as a type of food primarily to be prepared and consumed away from home. At the end of the 19th century, food from China began to attract a fast-growing non-Chinese clientele of diverse ethnic backgrounds in major cities across the nation, and by 1980 Chinese food had become the most popular ethnic cuisine in the United States, aided by a renewal of Chinese immigration to America. Chinese food also has been a vital economic lifeline for Chinese Americans as one of the two main sources of employment (laundries being the other) for Chinese immigrants and families for decades. Its development, therefore, is an important chapter in American history and a central part of the Chinese American experience. The multiple and often divergent trends in the U.S. Chinese-food industry show that it is at a crossroads today. Its future hinges on the extent to which Chinese Americans can significantly alter their position in the social and political arena and on China’s ability to transform the economic equation in its relationship with the United States.