(436) What is Chinese about Chinese Food?

Sunday, March 22, 2020

Organizer(s)

Participants should be aware of the following financial/non-financial relationships:

Gina A. Tam: Disclosure information not submitted.

Erica M. Cheung: Disclosure information not submitted.

Michelle King: Disclosure information not submitted.

Yvon Wang: Disclosure information not submitted.

Madeline Hsu: Disclosure information not submitted.

Chinese, Western, Local, Foreign: A History of Restaurant Typologies in Hong Kong, 1890-1930
Gina A. Tam – Trinity University
The U.S.A.’s Insatiable Appetite: “Canning” Chinese in the Cold War Era
Erica M. Cheung – University of California, Irvine
From Connoisseur to Cook: Gender and Memory in Mid-20th Century Chinese Food Writing
Michelle King – University of North Carolina at Chapel Hill
The Discourse of Dairy in Socialist China between Revolutions (1949-1966)
Yvon Wang – University of Toronto