Free PDF The Fortune Cookie Chronicles: Adventures in the World of Chinese Food, by Jennifer 8. Lee
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The Fortune Cookie Chronicles: Adventures in the World of Chinese Food, by Jennifer 8. Lee
Free PDF The Fortune Cookie Chronicles: Adventures in the World of Chinese Food, by Jennifer 8. Lee
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From Publishers Weekly
Starred Review. Readers will take an unexpected and entertaining journey—through culinary, social and cultural history—in this delightful first book on the origins of the customary after-Chinese-dinner treat by New York Times reporter Lee. When a large number of Powerball winners in a 2005 drawing revealed that mass-printed paper fortunes were to blame, the author (whose middle initial is Chinese for prosperity) went in search of the backstory. She tracked the winners down to Chinese restaurants all over America, and the paper slips the fortunes are written on back to a Brooklyn company. This travellike narrative serves as the spine of her cultural history—not a book on Chinese cuisine, but the Chinese food of take-out-and-delivery—and permits her to frequently but safely wander off into various tangents related to the cookie. There are satisfying minihistories on the relationship between Jews and Chinese food and a biography of the real General Tso, but Lee also pries open factoids and tidbits of American culture that eventually touch on large social and cultural subjects such as identity, immigration and nutrition. Copious research backs her many lively anecdotes, and being American-born Chinese yet willing to scrutinize herself as much as her objectives, she wins the reader over. Like the numbers on those lottery fortunes, the book's a winner. (Mar.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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From School Library Journal
Adult/High School—Lee takes readers on a delightful journey through the origins and mysteries of the popular, yet often overlooked, world of the American Chinese food industry. Crossing dozens of states and multiple countries, the author sought answers to the mysteries surrounding the shocking origins of the fortune cookie, the inventor of popular dishes such as chop suey and General Tso's chicken, and more. What she uncovers are the fascinating connections and historical details that give faces and names to the restaurants and products that have become part of a universal American experience. While searching for the "greatest Chinese restaurant," readers are taken on a culinary tour as Lee discovers the characteristics that define an exceptional and unique Chinese dining experience. Readers will learn about the cultural contributions and sacrifices made by the Chinese immigrants who comprise the labor force and infrastructure that supports Chinese restaurants all over the world. This title will appeal to teens who are interested in history, Chinese culture, and, of course, cuisine. Recommend it to sophisticated readers who revel in the details and history that help explain our current global culture, including fans of Thomas L. Friedman's The World Is Flat (Farrar, 2006) and Steven D. Levitt and Stephen J. Dubner's Freakonomics (Morrow, 2006).—Lynn Rashid, Marriots Ridge High School, Marriotsville, MD Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product details
Hardcover: 320 pages
Publisher: Twelve; First Edition edition (March 3, 2008)
Language: English
ISBN-10: 0446580074
ISBN-13: 978-0446580076
Product Dimensions:
6.4 x 1 x 9.4 inches
Shipping Weight: 1.1 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
130 customer reviews
Amazon Best Sellers Rank:
#433,167 in Books (See Top 100 in Books)
American Chinese food is, to me, a fascinating concept as it’s neither American nor Chinese – as the author found when she tried to trace General Tso in his home town and found the military hero, not the culinary genius. This book almost couldn’t have been written without the show and tell of digital photography where she used her camera to show various dishes as she tried to track them across China. This coming from a woman who spoke Mandarin was essential as I don’t think she’d have gotten half the stories she did without that tie.I loved the two-fold premise of the book, tracking the iconic fortune cookie from its creation in Japan, or maybe Korea, or possibly even California to the winning lottery tickets as well as the author’s own heritage. Her early chapters, and the final wrap including her father, who was “a PhD away from being a delivery man†being admonished not to leave menus when he brought food to a sick friend, reminded me a little of Steven Shaw’s Setting the Table as he was also a fan of Upper West Side Chinese. The book perfectly toed the line between memoirs and food & travel writing and is a fit for fans of both genres.I especially enjoyed her trip around the world to find the “best†Chinese food. Such a fun part of travel. Although I’m not personally a huge fan of Chinese food, I might have to sample more of it.
Great book! Lee’s witty writing makes Chinese food so much more exciting to read about. From the origins of General Tso’s chicken to chop suey, The Fortune Cookie Chronicles has a wealth of information on Chinese food. After reading this book, I feel more educated about Chinese-American culture and how the takeout that we Americans love so much came to be. Definitely would recommend if you’re interested in the background of Chinese-American culture or if you just really like food. Very enjoyable read.
This morning, I had the pleasure of finishing Jennifer Lee's enchanting book The Fortune Cookie Chronicles.What a book! It takes the reader literally around the world to answer the perennial question of where fortune cookies truly come from. (I won't spoil it.) But it's not just about fortune cookies, oh no - it's an examination of the history of Chinese restaurants (of which there are more in the United States than there are McDonald's, Wendy's, and Burger King combined); Powerball winners (one year, there were ~110 Powerball winners who got their lucky five-of-six numbers from fortune cookies); and more.Well-written and engaging, the book pulled me in from the beginning. I was hooked - couldn't wait to go back for more.I will say that it was a little longer than I expected, coming in at 291 pages - but I flagged only briefly about 2/3 of the way in. There was enough new and different material to keep me engaged, and Lee did a good job at circling back to the initial premises of the book, notably the fortune-cookie origin dilemma and the Powerball numbers.4/5 stars.
If you like Chinese food, you should read this book. It will tell you everything you should have wondered about chop suey, fortune cookies, the Chinese restaurant industry and the Chinese people who have brought more than food to the United StatesMs. Lee uses her healthy curiosity and excellent research skills to study something we generally take for granted -- Chinese food is so unbiquitous as to be invisible, except when we're hungry. Being the daughter of Chinese immigrants and a New York Times reporter gives Ms. Lee the right lenses for studying her subject and produces insights that are subtle, interesting and thought-provoking. For example: How best to know the actual output of a Chinese restaurant when thinking about buying it? Count the garbage bags in the alley. Why were did Chinese laundries and restaurants survive 19th Century bigotry against the Chinese? Because cooking and washing were women's work and didn't threaten the white male labor force.Equally as good as Ms. Lee's insights is her writing style. She has a tone that is a bit ironic, a bit whimsical. She appreciates the goofiness of what she is investigating, but also treats the topic respectfully. These are fine balances for a writer to maintain. And she brings many of her points home with a tidy turn of phrase: "Young professionals loved the idea that food could come from a phone rather than a stove." Or, "Common wisdom from one culture is perplexing in another." Or, finally, by describing American soy sauce as a "Frankensauce chemical counterfeit."
My husband is the foodie in the family but I was the one to buy this book and found it highly entertaining...and it made me hungry for kung pao chicken (authentic, I was pleased to learn). Determining the source of the ubiquitous dessert takes this Chinese-American writer down alleys in Japan, from NYC to San Francisco, and to the discovery of a distinct cuisine: Chinese-American, loved the world over as American. From chop suey to kosher duck to soy sauce and take-out menus, Lee examines Chinese food in the diaspora while redefining American food. "One benchmark for Americanness is apple pie. But ask yourself: How often do you eat apple pie? How often do you eat Chinese food?" Lee is a NY Times reporter and has a keen eye for detail and a ready wit whether she is explaining those little white boxes, soy sauce, immigration or a Portuguese Chinatown.
The book provides many interesting tidbits of information on Chinese immigrant life and the Chinese food and restaurant history. The only drawback is that the narrative drags on a bit.
Jennifer Lee has not only written an exciting non-fiction history book about fortune cookies, her tale covers both chinese food, imigration and culture of the past century. She writes with a wry humor, and the stories are fascinating. From the Bronx, to the murky origins of General Tso's chicken, I came away with a greatly increased knowledge of chinese food, Chinese people and chinese restaurants. I highly recommend this book and I look forward to reading other stories from this author.
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