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This time, when I returned to the motherland with my colleagues, we saw that the cultural construction in Guangzhou and Shanghai is far from what it was 20 years ago. Lin referred to China as "motherland" (Chinese: 祖國), a comment which was subsequently reported to the head of the Japanese Army in Taiwan. [5]
Chinese food and American Chinese cuisine has become a staple food in British Cuisine as early as the 19th century with the first arrivals of Chinese immigrants to the UK. In an 2009 survey, over 80% of participants enjoy Chinese cuisine. British Chinese cuisine can be distinguished by its partnering with the British classic chips.
The Chinese in America: A Narrative History is a non-fiction book about the history of Chinese Americans by Iris Chang. The epic and narrative history book was published in 2003 by Viking Penguin .
Soul food-refers to the cuisines of enslaved Africans trafficked to the North American colonies through the Atlantic slave trade during the Antebellum period. The expression "soul food" originated in the mid-1960s, when "soul" was a common word used to describe African-American culture.
On February 19, 1862, the 37th United States Congress passed An Act to Prohibit the "Coolie Trade" by American Citizens in American Vessels. [1] The act, which would be called the Anti-Coolie Act of 1862 in short, was passed by the California State Legislature in an attempt to appease rising anger among white laborers about salary competition created by the influx of Chinese immigrants at the ...
The history of Chinese cuisine is marked by both variety and change. The archaeologist and scholar Kwang-chih Chang says "Chinese people are especially preoccupied with food" and "food is at the center of, or at least it accompanies or symbolizes, many social interactions". Over the course of history, he says, "continuity vastly outweighs change."
The federal and state governments should support robust Chinese American civil society networks that reflect the community’s diversity. The Chinese community in the U.S. is only growing ...
Avoiding the common elements of American Chinese restaurant decor, she designed the restaurant to evoke the opulence of the palace where she had grown up. After taking out an ad in a Chinese newspaper for a chef, Chiang hired a couple from Shandong to do the cooking, while she washed dishes and went to the market.