The Lius Of Shanghai

From the Sino-Japanese War to the Communist Revolution, a cache of letters from one of China’s prominent families, the Lius of Shanghai, sheds light on a tumultuous era. Sherman Cochran and Andrew Hsieh show how the family confronted war, civil unrest, and social upheaval, and how—in the midst of it all—they built a vast business empire.

From the Sino-Japanese War to the Communist Revolution, the onrushing narrative of modern China can drown out the stories of the people who lived it. Yet a remarkable cache of letters from one of China’s most prominent and influential families, the Lius of Shanghai, sheds new light on this tumultuous era. Sherman Cochran and Andrew Hsieh take us inside the Lius’ world to explore how the family laid the foundation for a business dynasty before the war and then confronted the challenges of war, civil unrest, and social upheaval. Cochran and Hsieh gained access to a rare collection containing a lifetime of letters exchanged by the patriarch, Liu Hongsheng, his wife, Ye Suzhen, and their twelve children. Their correspondence offers a fascinating look at how a powerful family navigated the treacherous politics of the period. They discuss sensitive issues—should the family collaborate with the Japanese occupiers? should it flee after the communist takeover?—as well as intimate domestic matters like marital infidelity. They also describe the agonies of wartime separation, protracted battles for control of the family firm, and the parents’ struggle to maintain authority in the face of swiftly changing values. Through it all, the distinctive voices of the Lius shine through. Cochran and Hsieh’s engaging prose reveals how each member of the family felt the ties that bound them together. More than simply a portrait of a memorable family, The Lius of Shanghai tells the saga of modern China from the inside out.

One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.

China in Revolution is a survey of historical photographs from leading collections around the world. The images stretch from the Second Opium War to the Boxer Rebellion and wars with Russia and Japan, the outbreak of revolution, through the rise and fall of Yuan Shikai and the ensuing warlord era.

Today’s world is one marked by the signs of digital capitalism and global capitalist expansion, and China is increasingly being integrated into this global system of production and consumption. As a result, China’s immediate material impact is now felt almost everywhere in the world; however, the significance and process of this integration is far from understood. This study shows how the a priori categories of statistical reasoning came to be re-born and re-lived in the People’s Republic - as essential conditions for the possibility of a new mode of knowledge and governance. From the ruins of the Maoist revolution China has risen through a mode of quantitative self-objectification. As the author argues, an epistemological rift has separated the Maoist years from the present age of the People’s Republic, which appears on the global stage as a mirage. This study is an ethnographic investigation of concepts - of the conceptual forces that have produced and been produced by - two forms of knowledge, life, and governance. As the author shows, the world of China, contrary to the common view, is not the Chinese world; it is a symptomatic moment of our world at the present time.

This book argues that that the rise of great firms - those with sustainable high return on invested capital (ROIC) - will lay the foundation for China’s successful economic transformation. Drawn from the author’s research on corporate finance and the Chinese economy, the author maintains that being big could be easy but means little for corporate China, especially in the context of China’s transition from an investment-led economy to an efficiency-driven one. The work discusses both internal and external impediments that lead to lack of great companies in China and suggests institutional conditions which foster the rise of great companies in China, including, reversing the government’s obsession with GDP, reforming the financial system, and promoting entrepreneurship. Policy makers, investors, corporate executives, and MBA students and scholars will appreciate case studies of Huawei, Alibaba, Xiaomi, and Lenovo, among others, that illustrate the endeavors made by Chinese entrepreneurs at the grassroots level and highlight what makes successful companies in China.

"The dramatic, real-life stories of four young people caught up in the mass exodus of Shanghai in the wake of China's 1949 Communist Revolution--a precursor to the struggles faced by emigrants today. Shanghai has historically been China's jewel, its richest, most modern and westernized city. The bustling metropolis was home to sophisticated intellectuals, entrepreneurs, and a thriving middle class when Mao's proletarian revolution emerged victorious from the long civil war. Terrified of the horrors the Communists would wreak upon their lives, citizens of Shanghai who could afford to fled in every direction. Seventy years later, the last generation to fully recall this massive exodus have opened the story to Chinese American journalist Helen Zia, who interviewed hundreds of exiles about their journey through one of the most tumultuous events of the twentieth century. From these moving accounts, Zia weaves the story of four young Shanghai residents who wrestled with the decision to abandon everything for an uncertain life as refugees in Hong Kong, Taiwan, and the U.S. Young Benny, who as a teenager became the unwilling heir to his father's dark wartime legacy, must choose between escaping Hong Kong or navigating the intricacies of a newly Communist China. The resolute Annuo, forced to flee her home with her father, a defeated Nationalist official, becomes an unwelcome young exile in Taiwan. The financially strapped Ho fights deportation in order to continue his studies in the U.S. while his family struggles at home. And Bing, given away by her poor parents, faces the prospect of a new life among strangers in America"--

Eric Chen is ready to make a name for himself. American-born Chinese (ABC) and armed with a high-powered banking job, he is destined for success and riches in the world's next superpower. But the New China is rapidly changing, its billion-plus people ambitious, hungry and on the move. Determined to win a take-over deal that sees him shuttle between Shanghai, Beijing, Hong Kong and New York, Eric encounters those also profiting from the world's most promising nation: the playboy son of a Hong Kong tycoon, a hedonistic boss, and another ABC desiring to belong. In the New China, cultural assimilation and confusion, along with temptation and seduction, abound- and Eric could lose himself not to mention those he loves most.

"Unravels the origins of today's Shanghai, exploring the forces that shaped the city through rare archive photographs, images from private collections, and original commissions from the world's top contemporary photographers"--Jacket flap.

A memorable and mouthwatering cook's tour of today's China As a freelance journalist and food writer living in Beijing, Jen Lin-Liu already had a ringside seat for China's exploding food scene. When she decided to enroll in a local cooking school--held in an unheated classroom with nary a measuring cup in sight--she jumped into the ring herself. Progressing from cooking student to noodle-stall and dumpling-house apprentice to intern at a chic Shanghai restaurant, she finds poor young men and women streaming in from the provinces in search of a "rice bowl" (living wage); a burgeoning urban middle class hungry for luxury after decades of turmoil and privation; and the mentors who take her in hand in the kitchen and beyond. Together they present an unforgettable slice of contemporary China in the full swing of social and economic transformation.