From Canton Restaurant to Panda Express: A History of Chinese Food in the United States (Haiming Liu)

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From Canton Restaurant to Panda Express: A History of Chinese Food in the United States (Haiming Liu)From Canton Restaurant to Panda Express takes readers on a compelling journey from the California Gold Rush to the present, letting readers witness both the profusion of Chinese restaurants across the United States and the evolution of many distinct American Chinese iconic dishes from chop suey to General Tsos chicken. Along the way, historian Haiming Liu explains how the immigrants adapted their traditional food to suit local palates, and gives

food writer Michael Ruhlman had his first taste of duck confit

He explores the time-honored farming practices of the southern Spanish dehesa

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and not simply to enhance the flavors already there

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and Americans who came to the Philippines and stayed

moving essays

the column had a nationwide following since its commencement in 1986

Striking portraits of locals capture the people and producers Niederkofler works with

· The particular substances that give foods their flavors

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As well as the regional flora and fauna that make up bush tucker