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Full Description
"Chicken fried rice, sweet and sour pork, and an order of onion rings, please."
Chinese restaurants in small town Canada are at once everywhere - you would be hard pressed to find a town without a Chinese restaurant - and yet they are conspicuously absent in critical discussions of Chinese diasporic culture or even in popular writing about Chinese food. In Eating Chinese, Lily Cho examines Chinese restaurants as spaces that define, for those both inside and outside the community, what it means to be Chinese and what it means to be Chinese-Canadian.
Despite restrictions on immigration and explicitly racist legislation at national and provincial levels, Chinese immigrants have long dominated the restaurant industry in Canada. While isolated by racism, Chinese communities in Canada were still strongly connected to their non-Chinese neighbours through the food that they prepared and served. Cho looks at this surprisingly ubiquitous feature of small-town Canada through menus, literature, art, and music. An innovative approach to the study of diaspora, Eating Chinese brings to light the cultural spaces crafted by restaurateurs, diners, cooks, servers, and artists.
Contents
List of Illustrations
Acknowledgements
Introduction
Sweet and Sour: Historical Presence and Diasporic Agency
On the Menu: Time and Chinese Restaurant Counterculture
Disappearing Chinese Cafe: White Nostalgia and the Public Sphere
'How taste remembers life': Diaspora and the Memories That Bind
Conclusion
Notes
Works Cited
Index
