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The Resource Chop suey : a cultural history of Chinese food in the United States, Andrew Coe, (electronic resource)

Chop suey : a cultural history of Chinese food in the United States, Andrew Coe, (electronic resource)

Label
Chop suey : a cultural history of Chinese food in the United States
Title
Chop suey
Title remainder
a cultural history of Chinese food in the United States
Statement of responsibility
Andrew Coe
Creator
Subject
Language
eng
Summary
"In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time. It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York 'Bohemians' discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences"--Jacket
http://library.link/vocab/creatorName
Coe, Andrew
Dewey number
641.5951
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/subjectName
  • Cooking, Chinese
  • Food habits
Label
Chop suey : a cultural history of Chinese food in the United States, Andrew Coe, (electronic resource)
Instantiates
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references (pages 255-277) and index
Color
multicolored
Contents
Stag's pizzles and bird's nests -- Putrefied garlic on a much-used blanket -- Coarse rice and water -- Chinese gardens on Gold Mountain -- A toothsome stew -- American chop suey -- Devouring the duck
Control code
ocn428688619
Dimensions
unknown
Extent
1 online resource (xiii, 303 pages)
File format
unknown
Form of item
online
Isbn
9781282126008
Level of compression
unknown
Note
eBooks on EBSCOhost
Other physical details
illustrations
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)428688619
Label
Chop suey : a cultural history of Chinese food in the United States, Andrew Coe, (electronic resource)
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references (pages 255-277) and index
Color
multicolored
Contents
Stag's pizzles and bird's nests -- Putrefied garlic on a much-used blanket -- Coarse rice and water -- Chinese gardens on Gold Mountain -- A toothsome stew -- American chop suey -- Devouring the duck
Control code
ocn428688619
Dimensions
unknown
Extent
1 online resource (xiii, 303 pages)
File format
unknown
Form of item
online
Isbn
9781282126008
Level of compression
unknown
Note
eBooks on EBSCOhost
Other physical details
illustrations
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)428688619

Library Locations

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