An Interpretation Of Chinese-americans' Construction Of Cultural Identity In Chinese-food Cookbooks(1965-2018)

After Chinese restaurants have gained in popularity in the United States,the publication of Chinese-food cookbooks has also gradually started.From the first Chinese-food cookbook published in 1911 to 1965,Chinese-food cookbooks were dominated by recipes of trendy dishes,such as chop suey and chow mein,while others were mostly modified version of Cantonese dishes.However,the promulgation of the new Immigration and Nationality Act in 1965 has led to a large number of Chinese immigrants to the United States.Later,the President Nixon's historic visit to China in 1972 evoked American public's great interests in Chinese cuisine.Confronted with these social shifts,Chinese American authors in their Chinese-food cookbooks have made many corresponding active adjustments which are the results of their representations and efforts to construct their cultural identity.This thesis takes Chinese-food cookbooks from 1965 to 2018 written by Chinese American authors as the research object,adopting the method of textual analysis and sample analysis to explore how those Chinese authors in their cookbooks constantly construct their cultural identity when actively coping with many changes and challenges.The main body of this thesis is divided into three chapters: chapter one holds that compared with cookbooks published before 1965,it discovers that during this period Chinese authors dealt with dinning transformations caused by a series of social and political changes through making adjustments to the covers and dish types of cookbooks,which not only fully showcases the distinctiveness and diversity of Chinese cuisine,but also reflects the discrepancies between Chinese and American culinary culture;chapter two argues that through promoting many positive images of Chinese food and China,Chinese authors cope with many new diet demands,such as authenticity,healthiness and simplicity,which gives them a chance to dismiss many corresponding negative perceptions held by American public towards Chinese cuisine,and to re-construct Chinese Americans' cultural images in the United States;chapter three discusses Chinese authors,especially those young generations,through their conscious reminiscence,and roots-searching,attempt to manage many challenges faced by Chinese traditions and culinary culture in the United States,such as cultural assimilation,mixed marriages,and then re-create the tastes of home as well as re-constructing their cultural identity.Meanwhile,they also voice out their anxiety over young generations' culture identity crisis and loss of Chinese culture.