隨著中國餐館在美國的盛行,中餐食譜書的出版也慢慢逐漸興起。從1911年第一本中餐食譜的出版至1965年這段時期,中餐食譜書內(nèi)容局限于以炒雜碎、炒面等流行菜肴為主,其他菜肴也多為改良版的廣東菜。然而,1965年美國新移民法的頒布使得大量的中國移民至美國,隨后,1972年尼克松的歷史性訪華激起了美國大眾對中國食物的興趣。面對這一系列的社會變化,美國華裔作家也積極地在其食譜書中做出了許多相應(yīng)的調(diào)整,而這些調(diào)整都是美國華裔作家們在構(gòu)建其文化身份認(rèn)同意愿的體現(xiàn)和努力的結(jié)果。本文以1965年到2018年這段期間由美國華裔所編著的食譜書為研究對象,主要采取文本分析法,旨在解讀美國華裔作家們?nèi)绾卧诜e極應(yīng)對變化和挑戰(zhàn)的同時,不斷地在中餐食譜書中構(gòu)建其文化身份認(rèn)同。本文主體部分共分為三章:第一章通過對比1965年以前出版的中餐食譜書,發(fā)現(xiàn)新時期華裔作家們通過調(diào)整其食譜書的封面和菜品來應(yīng)對由于社會和政治變化所引起的餐飲變革,這不僅充分展現(xiàn)中國食物的獨(dú)特性和多樣性,也展示了中國與美國飲食文化的差異性;第二章論述華裔作家們通過提升食譜中的中餐形象以及引介中國歷史和傳統(tǒng)文化來應(yīng)對美國大眾對餐飲提出的許多新要求,如...

【文章頁數(shù)】：76 頁

【學(xué)位級別】：碩士

【文章目錄】：
摘要
abstract
Acknowledgements
Introduction
Chapter One The Showcase of Distinctiveness and Diversities of Chinese Cuisine
    1.1 Adjustments to the Covers of Chinese-food Cookbooks
        1.1.1 Covers Featured by the English and Chinese Characters before
        1.1.2 Covers Featured by the Distinctiveness of Chinese Cuisine after
    1.2 Adjustments to the Dish Types of Chinese-food Cookbooks
        1.2.1 Dish Types Featured by Trendy Dishes before
        1.2.2 Dish Types Featured by Regional Dishes after
Chapter Two The Elimination of Negative Perceptions about Chinese Food and China
    2.1 Adjustments to the Promotion of Positive Images of Chinese Food
        2.1.1 The Authentic Image
            2.1.1.1 The Definition of Authenticity
            2.1.1.2 Striving for Authenticity of Chinese Dishes in Cookbooks
        2.1.2 The Healthy Image
            2.1.2.1 Demonstrating Healthiness of Chinese Dishes in Cookbooks
        2.1.3 The Simple and Quick Image
            2.1.3.1 Simplifying Chinese Cooking in Cookbooks
    2.2 Adjustments to the Blend of Chinese History and Culture
Chapter Three The Conscious Reminiscence and Root-searching in Cookbooks
    3.1 Memory and Identity
    3.2 Adjustments to the Memoir and Mixed Memories throughout Cookbooks
        3.2.1 Construction of A Collective Memory
        3.2.2 Re-creation of the Taste of Home
    3.3 Adjustments to the Conscious Root-searching in Cookbooks
        3.3.1 Awakening to Inherit Chinese Culinary Culture
Conclusion
Works Cited
Appendix



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