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Foodscapes of Chinese America

The Transformation of Chinese Culinary Culture in the U.S. since 1965

Xiaohui Liu

This book explores the transformation of Chinese food in the U.S. after 1965 from a cultural perspective. The author asks how Chinese food reflects the racial relation between the Chinese community and the mainstream white society and investigates the symbolic meanings as well as the cultural functions of Chinese food in America. She argues that food is not only a symbol that mirrors social relations, but also an agent which causes social and cultural change. A particular geographic focus of this book is California.
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About the author(s)/editor(s)

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Xiaohui Liu studied at Fudan University (China) and Ludwig Maximilian University of Munich (Germany). Her main fields of research are Immigration Studies and Food Studies.

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