Food, Identity, and Teaching With Media: Cross-Cultural Cuisine From General Tso's Chicken to Gua Bao

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Author(s): Ying-Ying Chien (National Taiwan Normal University, Taiwan)and Alexa Welch (National Taiwan Normal University, Taiwan)
Copyright: 2021
Pages: 16
Source title: Trends and Developments for the Future of Language Education in Higher Education
Source Author(s)/Editor(s): Catherine Hua Xiang (London School of Economics and Political Science, UK)
DOI: 10.4018/978-1-7998-7226-9.ch003

Keywords: Higher Education / Information Science Reference / Literacy and Language Studies / Media & Communications

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Abstract

While immigrating to the United States of America, ethnically Chinese immigrants faced many challenges. However, many found the best way to America's heart is through her stomach, creating American-style Chinese food. Learning about such cross-cultural cuisine exposes CSL students to their own culture and the colorful tapestry of Chinese food culture. This chapter will delve into the origins and development of Chop Suey (雜碎), General Tso's Chicken (左宗棠鷄), and Gua Bao (刈包), along with food's relation to cultural identity in The Search for General Tso (2015) and Fresh Off the Boat (2014-present). By exploring the cross-cultural link between Taiwanese, Chinese, and American dish variations, CSL teachers could gain insight on teaching with media and designing food culture lesson plans for American CSL classrooms.

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Food, Identity, and Teaching With Media: Cross-Cultural Cuisine From General Tso's Chicken to Gua Bao

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