Feeding prejudices. Chinese Fondas and the Culinary Making of National Identity in Peru

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dc.catalogadorgjm
dc.contributor.authorPalma Maturana, Patricia Nataly
dc.contributor.authorRagas Rojas, José Frank
dc.date.accessioned2023-12-01T14:01:24Z
dc.date.available2023-12-01T14:01:24Z
dc.date.issued2019
dc.description.abstractThe recent boom of Peruvian gastronomy has not only catapulted chefs and national dishes to the world stage, prompting the emergence of a national sentiment of pride and unity around local cuisine, it has also exposed the selective way Peruvian cuisine has been constructed, favoring dishes associated with coastal areas and reifying an estranged yet contentious approach toward ethnic dishes with large presence in the country, especially Chinese food. This chapter examines the ubiquitous—and also neglected—Chinese contribution to Peruvian cuisine, analyzing its spread nationwide during the Age of Migration (1860s–1930s). We show how both fondas chinas (Chinese restaurants) and chifa became crucial arenas where national identities and the role of immigration were contested and disputed by policy makers, the Chinese community, and ordinary citizens. Although fondas provided an affordable alimentary alternative for thousands of lower class limeños, they were constantly under attack by elites and the press. Located mainly in Lima’s Chinatown, Chinese fondas were under permanent scrutiny by police officers and health inspectors. Authorities portrayed Chinese immigrants as carriers of diseases responsible for epidemics, a discourse conveniently exacerbated during the bubonic plague outbreaks. Other cities with a large presence of Chinese immigrants, such as San Francisco in California, experienced similar conflicts. Drawing from a wide array of sources, e.g. travelers’ logs, newspapers, cartoons, and official health reports, we aim to illuminate the role played by Chinese gastronomy in the establishment of a trans-Pacific community.
dc.fechaingreso.objetodigital2023-12-01
dc.format.extent18 páginas
dc.fuente.origenORCID
dc.identifier.doi10.4324/9780429485497-3
dc.identifier.eisbn978-0429485497
dc.identifier.urihttp://www.scopus.com/inward/record.url?eid=2-s2.0-85078643996&partnerID=MN8TOARS
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/75449
dc.information.autorucInstituto de Historia; Palma Maturana, Patricia Nataly; 0000-0003-1328-9635; 150762
dc.information.autorucInstituto de Historia; Ragas Rojas, José Frank; 0000-0002-0074-1111; 1071031
dc.language.isoen
dc.nota.accesoContenido parcial
dc.publisherRoutledge
dc.relation.ispartofAmerican Chinese Restaurants: Society, Culture and Consumption
dc.rightsacceso restringido
dc.subject.ddc900
dc.subject.deweyHistoria y geografíaes_ES
dc.titleFeeding prejudices. Chinese Fondas and the Culinary Making of National Identity in Peru
dc.typecapítulo de libro
sipa.codpersvinculados150762
sipa.codpersvinculados1071031
sipa.trazabilidadORCID;2023-11-27
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