Review of: From Canton Restaurant to Panda Express: A History of Chinese Food in the United States

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Lucy M. Long

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Lucy M. Long, Bowling Green State University

Director of the independent non-profit Center for Food and Culture, Bowling Green, Ohio, Lucy M. Long (PhD, Folklore, University of Pennsylvania) is an adjunct assistant professor at Bowling Green State University where she teaches folklore, food studies, ethnic studies, and tourism. She has edited and authored numerous foodways publications, including Culinary Tourism (2004), Regional American Food Culture (2009), Ethnic American Food Today: A Cultural Encyclopedia (2015), Ethnic American Cooking: Recipes for Living In a New World (2016); The Food and Folklore Reader (2015); Comfort Food Meanings and Meals (2017), and Honey: A Global History (2017).