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The Fortune Cookie Chronicles: Adventures in the World of Chinese Food by [Lee, Jennifer 8.]
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The Fortune Cookie Chronicles: Adventures in the World of Chinese Food Kindle Edition

4.4 out of 5 stars 114 customer reviews

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Editorial Reviews

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.

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.

Product Details

  • File Size: 886 KB
  • Print Length: 320 pages
  • Publisher: Twelve (March 3, 2008)
  • Publication Date: March 3, 2008
  • Sold by: Hachette Book Group
  • Language: English
  • ASIN: B0010SKUOW
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Not Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #414,893 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Top Customer Reviews

By Mark Greenbaum on March 2, 2008
Format: Hardcover
I was intrigued by this book when I read a glowing review of it on Yahoo news, and was able to finish it over several hours sitting in the local bookstore. Much like a fine Chinese meal, the Fortune Cookie Chronicles is fairly light, quite tasty, and in the end both filling and fulfilling. Because the book is so well written, it's a lot of fun and you'll learn more than you could have ever imagined about Chinese food in the United States (as well as elsewhere), something many of us -- myself included -- have long taken for granted.

The book traces the incredible history of Chinese food in the United States, with the author setting out to explore why it is so popular across the country. Along the way she is able to spin delicious yarns on such topics as the birth of General Tso's chicken (including a hilarious trip to the General's home town in rural China where absolutely no one has ever heard of the dish), the Japanese origins of the fortune cookie, the reasons for the Jewish love of Chinese cuisine, how human smuggling supplies the many thousands of Chinese workers who run Chinese restaurants across the country, and other areas.

One of the most fascinating things I learned from the book is that the Chinese food we all know and love barely resembles real Chinese food -- the type of food people eat in China. In traveling to China to sample and research food and culture across the large nation, the author herself was initially surprised by this, and as the book progresses the fact helps demonstrate how the development of Chinese(/American) food is symbolic of the broader change to the culture of Chinese people who have moved to and settled their families in America.

Indeed, more than being about the strange growth and metamorphosis of Chinese dishes in the U.S.
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Format: Hardcover Verified Purchase
I knew that fortune cookies were not "real" Chinese food, as I knew that chop suey was an invention for American palettes. What I did not know, however, was the incredible back story behind each, as well as many of the other topics covered in this book.

While the material on fortune cookies and chop suey was interesting, it was the stories of how Chinese nationals (PRCs) will do whatever it takes to get to the United States and what that can entail that I found fascinating. I also was amazed that the area in China supplying the majority of restaurant workers has shifted over the years, and that the population of the region has shrunk so much that schools have closed.

Other interesting features in the book include how Chinese restaurants sprout up and how they are bought and sold in a near underground economy, how fights have broken out over soy sauce, how the little white bucket used for take out came about and why you rarely see it anywhere other than at Chinese restaurants, as well as more mundane topics about the food.

The author has an obvious passion for the subject, and covers it well. She writes well, and has a sense of humor about some of the items that is somewhat infectious. A very well written and researched book that I would recommend to anyone interested in food. It will certainly change the way you look at a Chinese restaurant the next time you eat at one!
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Format: Hardcover
This is one of those delightful books that tells you all sorts of "behind the scenes" secrets about a part of life that everyone knows about and takes for granted. But unlike a lot of tell-alls (think Fast Food Nation) that make you afraid of a product or industry, The Fortune Cookie Chronicles left me more in love with "Chinese food" than ever before.

Lee is a skilled journalist, and so the exposition of her insightful ideas is typically clear and crisp, yet never dry or academic. The pages come alive with clever witticisms (she compares General Tso to Colonel Sanders) and she evokes real people with real stories, like the entrepreneuse who introduced Chinese food delivery to New York, and the delivery man trapped in an elevator for days who couldn't speak enough English to get help via the intercom.

But the real fun of this book is learning about how what we think of as Chinese food isn't the food eaten in China; the cuisine served as "Chinese food" around the world is as much a mix of its Asian origins and its adopted home as the children of the hard-working immigrants who serve it up. Fortune cookies turn out to be as American as apple pie -- or probably more so, if you buy her argument: when was the last time you had apple pie, and when was the last time you had Chinese food?

The Fortune Cookie Chronicles isn't just about Chinese food. It shows us, through the stories of a ubiquitous cuisine and its subculture, the kinds of forces that make America what it is today, and continue to shape our world.

Full disclosure: although I do know the author, this review was unsolicited. I'm writing this for those who haven't had a friend already introduce this wonderful book to them!
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Format: Paperback
Like the author, I was often puzzled as a child why the food in Chinese restaurants was nothing like the food I grew up eating in Taiwan and at home. So I thought this book was be perfect for examining the evolution of Chinese food into Chinese-American food.

This book was very informative and had a lot of interesting trivia and brief history tidbits. This book was mainly a light read, but there are certainly dark aspects connected to the current Chinese restaurant industry (as evident in the chapters "Golden Venture," "Mystery of Missing Chinese Deliveryman," and "Waizhou, USA"). I liked her self reflections, probably because they echoed mine.

The reason I did not love the book was because I did not think it was well-organized. I thought she jumped from topic to topic. Some chapters would tie back into the fortune cookie story, others wouldn't. I think she needed a central theme to tie in her varied chapters.

The chapter named "Greatest Chinese Restaurant in the World" was probably the worst chapter. Her criteria on defining the greatest were paradoxical - first, the Chinese cuisine had to be adapted to that certain part of the world properly, yet they cannot be "Pan-Asian" or what she wrote "nothing 'fusion-y'." Maybe it's because I'm not a foodie or a chef, but I thought fusion was the combination of other ethnic cuisines, thereby making her first criteria contradictory. For instance, she readily admits that in Mumbai, she tried the "Indian-Chinese fusion fare." And surprisingly the one she deemed the Greatest Restaurant is actually a fusion restaurant.

One thing that surprised me was that she wrote couple times that a lot Chinese restaurants were dives.
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