Secondary Source Citations

Apartment Therapy. "Sushi Story: History behind the California Roll." The Kitchn. Last
modified 2015. Accessed May 17, 2015. http://www.thekitchn.com/sushi-story-historybehind-the-california-roll-gourmet-live-167366.
Becker, Andrew. "Immigration Timeline." PBS. Accessed May 17, 2015.
http://www.pbs.org/frontlineworld/stories/mexico704/history/timeline.html.
Bhabha, Leah. "The History of Sushi in the U.S." Food 52. Accessed 2013.
http://food52.com/blog/9183-the-history-of-sushi-in-the-u-s.
Boudreau, John. "Chef Chu's Restaurant Has Served Tech Elite, from Steve Jobs to Jerry Yang."
San Jose Mercury News (San Jose, CA), August 15, 2012.
In this article by John Boudreau, he details the development of Chef Chus, a popular Chinese
restaurant in Los Altos, CA. Through this article Boudreau is showing his readers, that Chef Chus played
a key role in shaping some of the biggest entrepreneurial minds, solely based on its food and location.
Boudreau describes Chef Chus as Silicon Valleys longest running power restaurant showing his reader
that Silicon Valleys elites are drawn to Chef Chus because of its legacy and its close proximity to the
hub of tech start-ups. Boudreau also accounts Chef Chus addicting personality, which draws people in. In
this article I noticed that Boudreau says that the Peking duck [at Chef Chus], is stripped of much of its
fat to meet the health-conscious tastes of Americans. This line allowed me to see the explicit effects
American culture had on an immigrant owned restaurant, which directly addressed the thesis of my
website. Overall I chose this website article as a source because it showed a direct link between
immigrant food and its effect on Californian society, while also showing how American culture has
changed aspects of immigrant-made food.

Butler, Stephanie. "The Chop Suey Story." History. Last modified October 12, 2012. Accessed
May 17, 2015. http://www.history.com/news/hungry-history/the-chop-suey-story.
In this article on the History Channels website, a reader can get an unbiased account of the
History of Chop Suey. Chop Suey is a mixture of noodles and vegetables that was created in San
Francisco, when waves of Chinese immigrants first begun to come from China. The main purpose of this
article is to show the reader, how a immigrant inspired dish has become part of American Cuisine. The
author starts off the article by saying, Apple pie, fried chicken, hamburgers, and Chop Suey. By
including Chop Suey in this list of all-American foods, the reader understands that this supposed
Chinese food is actually American, and is an integrated part of American culture. The article also tells a
detailed story of how Chop Suey was created, which was useful for me when I wrote a history page on
Chop Suey. This page allowed me to draw conclusions about the Chinese Immigrant lifestyle when Chop
Suey was first created, and the hostile mentality towards Chinese immigrants that ultimately led to the
creation of Chop Suey.

"Nigiri to California Rolls: Sushi in America." History. Last modified December 12, 2014.
Accessed May 17, 2015. http://www.history.com/news/hungry-history/nigiri-tocalifornia-rolls-sushi-in-america.

"Chinese Immigration to the US." Golden Venture: A Documentary about the US Immigration
Crisis. Last modified 2007. Accessed May 17, 2015.
http://www.goldenventuremovie.com/Chinese_Immigration.htm.
Coe, Andrew. "The True History of Chop Suey." About Food. Last modified 2015. Accessed
May 17, 2015. http://chinesefood.about.com/od/foodamerica/a/chop-suey-history.htm.
Compare Infobase. "California Food." Maps of the World. Last modified 2012. Accessed May
17, 2015. http://www.mapsofworld.com/pages/mmmerica/united-states-of-mmmericacuisine-of-california/.
Densho. "Japanese American Legacy Project: Timeline." Densho. Last modified 2015. Accessed
May 17, 2015. http://www.densho.org/resources/default.asp?
path=/assets/sharedpages/timeline.asp?section=resources.
Dwyer, Lexi. "Deconstructing the California Roll." Gourmet. Last modified March 7, 2012.
Accessed May 17, 2015.
http://www.gourmet.com/food/gourmetlive/2012/030712/deconstructing-the-californiaroll.html.
Found SF. "Japanese Immigration." Shaping San Francisco's Digital Archive @ Found SF.
Accessed May 17, 2015. http://foundsf.org/index.php?title=Japanese_Immigration.
Goldstein, Joyce. Inside the California Food Revolution. N.p.: University of California Press,
2006.
The book Inside the California Food Revolution by Joyce Goldstein, gives readers an in depth
view of the influences on California Cuisine, through its exploration of different types of fusion cooking.
This book finds the direct connection between Californias restaurant scene and its immigrant population.
Joyce Goldstein also focuses on Californias openness to having non-classically trained chefs.

Goldstein discusses how Californians acceptance of street food and amateur chefs cultivated
immigrant restaurants, as most immigrants didnt have classical training. Goldstein wrote that her
book, demonstrates that, while fresh produce and locally sourced ingredients are iconic in
California, what transforms these elements into a unique cuisine is a distinctly Western culture of
openness, creativity, and collaboration. This book allowed me to see how California cultivated and
encouraged the immigrant restaurant, which caused an influx of immigrant restaurant owners in
California. Ultimately this large community of immigrant restaurants shaped Californian cuisine because
they exposed Californian society to different types of foods.

Gordinier, Jeff. "The Softness, the Crunch, the Nostalgia of the Fish Taco." New York Times
(New York), October 1, 2013, D7. Accessed May 17, 2015.
http://www.nytimes.com/2013/10/02/dining/the-softness-the-crunch-the-nostalgia-of-thefish-taco.html.
Halperin, Marc. "Lessons in Latin." QSR Magazine. Last modified January 2013. Accessed May
17, 2015. http://www.qsrmagazine.com/marc-halperin/lessons-latin.

Hislop, Mary Beth. "Chef Chu's Takes the Cake among Chinese Restaurants." Los Altos Town
Crier (Los Altos, CA), January 13, 2010. Accessed May 17, 2015.
http://www.losaltosonline.com/special-sections2/sections/food-a-wine/22439-J20209.
I Love Sushi Seatle. "The First American Sushi Bar Opened in 1966." I Love Sushi on Lake
Union. Last modified 2015. http://ilovesushiseattle.com/the-first-american-sushi-baropened-in-1966/.
Jaffe, Matthew. "In Search of the Real Fish Taco." Sunset. Last modified 2015. Accessed May
17, 2015. http://www.sunset.com/food-wine/flavors-of-the-west/in-search-real-fish-taco.
Kanazawa, Mark. "Immigration, Exclusion, and Taxation: Anti-Chinese Legislation in Gold
Rush California." The Journal of Economic History 65, no. 3 (September 2005): 779-805.
Immigration, Exclusion and Taxation: Anti-Chinese Legislation by Mark Kanazawa explores the
history of Chinese Immigration and how anti-Chinese sentiment and laws, discouraged Chinese
immigration, however there is still a prominent Chinese immigrant population in America. Kanazawa
discusses the history of Chinese Immigrants, which helped me create my timeline and draw conclusions
about the influence of Chinese Immigrants on Californian food. Through this book I found that many
immigrants tried to use their products to show Americans that they meant well, and should not be subject
to the anti-Chinese violence that was popular at the time. One example of this was the invention of Chop
Suey, which was made to assuage anti Chinese violence. This source helped me understand the more
historical aspects that shaped California cuisine in comparison to the produce and commerce, which
typically shaped the cuisine. Ultimately, this source provided a detailed look into the history of antiChinese legislation, which helped explain, immigration patterns and Chinese immigrants over all
influence on American society.

Light, Michael T., and Dimeji Togunde. "The Mexican Immigration Debate: Assimilation and
Public Policy." International Review of Modern Sociology 34, no. 2 (Fall 2008): 279-93.
This journal article, The Mexican Immigration Debate: Assimilation and Public Policy by
Michael T. Light details the science of understanding Mexican Immigration patterns, as well as
understanding the way Americans react to Mexican immigrants. The majority of the article discusses what
goes into making an effective and practical immigration policy, however I used this article to find what
society must understand before they discuss a practical immigration policy. Light talks about Mexican
assimilation, and how modern day immigrants change to conform to American society. The article shows
that although, Mexican Immigrants change many aspects of their culture to fit American ideals, they still
kept their food. Light argues that the food of immigrants was excepted by American society, due to the
already growing immigrant population and the American market, which cultivated production of food and
restaurants. Light also says, that because many Mexican Immigrants opened restaurants when first
immigrating, the immigrants that came after them were encouraged to open restaurants. Ultimately, Light
says that assimilation encourages immigrants to create communities in an attempt to save their culture,
which thus cultivated immigrants owned restaurants and businesses.

Moskin, Julia. "How the Taco Gained in Translation." The New York Times (New York), April 30,
2012, Dining and Wine, D1. Accessed May 17, 2015.

http://www.nytimes.com/2012/05/02/dining/north-of-the-border-its-everyones-mexicanfood.html?_r=0.
In this website article, written by Julie Moskin, a detailed account of How the Taco gained its
Translation is shown through the words of Gustavo Arellano, a Mexican American food critic. Arellanos
account of the Americanization of the Taco, is very biased, as he believes in authentic Mexican food, and
is upset with the American trademark on tacos. This article shows how a lot of American fast food is a
copy of Mexican food. The prominence of Mexican Food in California made it the breeding ground for
copy. Arellano says that they were so many Mexican restaurants that the influence on American food was
obviously present. The reverse was also seen, as Mexican Restaurants wanted to attract more customers,
so the restaurant had burgers and grilled cheese on the menu. Plenty of patrons eat fries with their
enchiladas; Pepsi products, not aguas frescas, fill the drinks cooler. This article helped me understand the
direct effect of Californian society on Mexican food, and how this effect changed the Mexican food into
what it is today.

Northern California Coalition on Immigrant Rights. "Japanese Internment." Shaping San

Francisco's Digital Archive @ Found SF. Accessed May 17, 2015.
http://foundsf.org/index.php?title=Japanese_in_Western_Addition.
PBS. "Mexican-American Immigrant History." KQED. Accessed May 17, 2015.
http://www.pbs.org/kpbs/theborder/history/timeline/17.html.
Peters, Erica J. San Francisco: A Food Biography. Lanham, MD: Rowman and Littlefield, 2013.
This book by Erica J. Peters details the history and development of many key foods that make up
Californian cuisine. This book helped me pick out the foods I believed helped shape the bay area, and
have been shaped by the bay area. This book provides a list of foods created in the bay area and brief
descriptions of how and why these foods were changed. The book is very unbiased and allows the reader
to draw conclusions about hoe Californias community has helped create a whole new cuisine of food.
This book allowed me to find my thesis, because it detailed how California fresh commerce and
entrepreneurial atmosphere encouraged immigrants to develop their food, in order to create a unique
Californian cuisine. This book also showed that the very prominent immigrant population greatly
effected the food of California, which inspired the topic of my website. Ultimately this book inspired my
whole project and gave me enough background to develop my thesis more clearly.

Ransom, Warren. "The Origin of the California Roll." Sushi Otaku. Last modified February 10,
2011. Accessed May 17, 2015. http://www.sushifaq.com/sushiotaku/2011/02/10/theorigin-of-the-california-roll/.