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Christianity in China
Now revised and updated to incorporate numerous new materials, this is the major source for researching American Christian activity in China, especially that of missions and missionaries. It provides a thorough introduction and guide to primary and secondary sources on Christian enterprises and individuals in China that are preserved in hundreds of libraries, archives, historical societies, headquarters of religious orders, and other repositories in the United States. It includes data from the beginnings of Christianity in China in the early eighth century through 1952, when American missionary activity in China virtually ceased. For this new edition, the institutional base has shifted from the Princeton Theological Seminary (Protestant) to the Ricci Institute for Chinese-Western Cultural Relations at the University of San Francisco (Jesuit), reflecting the ecumenical nature of this monumental undertaking.
François de Rougemont, S.J., Missionary in Ch’ang-Shu (Chiang-Nan)
This book reconstructs the life of a Jesuit missionary in a small inland residence in China (Ch'ang-shu, Chiang-nan Province), primarily but not exclusively on the basis of the evidence of a newly (re)discovered private Account Book covering the period from October 1674 to April/May 1676. This 'pocket' note book mainly represents the missionary's private expenses, and, to a much lesser extent, the revenues he received. As such it is an exceptional document in the missionary documentation. Absolutely unique is the part concerning his personal 'spiritual' exercises, his successes as well as failings in that field. After a lengthy introduction, in which both the life of the author and the compl...
Christianity in China
A bibliographical guide to the works in American libraries concerning the Christian missionary experience in China.
Chow Chop Suey
Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a virulently anti-Chinese climate is one of several pivotal events in Anne Mendelson's thoughtful history of American Chinese food. Chow Chop Suey uses cooking to trace different stages of the Chinese community's footing in the larger white society. Mendelson begins with the arrival of men from the poorest district of Canton Province during the Gold Rush. She describes the formation of Am...
