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000351811 010__ $$z  2008054664
000351811 019__ $$a647777051
000351811 020__ $$a9780199716098$$q(electronic book)
000351811 020__ $$z9780195331073
000351811 020__ $$z0195331079
000351811 035__ $$a(OCoLC)ocn428688619
000351811 035__ $$a(MiAaPQ)EBC453592
000351811 035__ $$a(CaPaEBR)ebr10300118
000351811 035__ $$a351811
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000351811 05014 $$aTX724.5.C5$$bC64 2009eb
000351811 1001_ $$aCoe, Andrew.
000351811 24510 $$aChop suey$$h[electronic resource] :$$ba cultural history of Chinese food in the United States /$$cAndrew Coe.
000351811 260__ $$aNew York :$$bOxford University Press,$$c2009.
000351811 300__ $$a1 online resource (xiii, 303 p.) :$$bill.
000351811 500__ $$aDescription based on print version record.
000351811 504__ $$aIncludes bibliographical references (p. [255]-277) and index.
000351811 5050_ $$aStag's pizzles and bird's nests -- Putrefied garlic on a much-used blanket -- Coarse rice and water -- Chinese gardens on Gold Mountain -- A toothsome stew -- American chop suey -- Devouring the duck.
000351811 506__ $$aAccess limited to authorized users.
000351811 520__ $$a"In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time. It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York 'Bohemians' discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences."--Book jacket.
000351811 650_0 $$aCooking, Chinese.
000351811 650_0 $$aFood habits$$zUnited States$$xHistory.
000351811 77608 $$iPrint version:$$aCoe, Andrew.$$tChop suey.$$dNew York : Oxford University Press, 2009$$z9780195331073$$w(DLC) 2008054664$$w(OCoLC)255902880
000351811 8520_ $$bacq
000351811 85280 $$bebk$$hProQuest Ebook Central
000351811 85640 $$3ProQuest Ebook Central$$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=453592$$zOnline Access
000351811 909CO $$ooai:library.usi.edu:351811$$pGLOBAL_SET
000351811 980__ $$aEBOOK
000351811 980__ $$aBIB
000351811 982__ $$aEbook
000351811 983__ $$aOnline