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Record Nr. |
UNINA9910777936203321 |
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Autore |
Coe Andrew |
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Titolo |
Chop suey [[electronic resource] ] : a cultural history of Chinese food in the United States / / Andrew Coe |
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Pubbl/distr/stampa |
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New York, : Oxford University Press, 2009 |
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ISBN |
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0-19-975851-4 |
1-282-12600-8 |
9786612126000 |
0-19-971609-9 |
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Descrizione fisica |
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1 online resource (320 p.) |
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Disciplina |
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Soggetti |
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Cooking, Chinese |
Food habits - United States - History |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references (p. [255]-277) and index. |
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Nota di contenuto |
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Contents; Acknowledgments; List of Illustrations; 1 Stags' Pizzles and Birds' Nests; 2 Putrified Garlic on a Much-used Blanket; 3 Coarse Rice and Water; 4 Chinese Gardens on Gold Mountain; 5 A Toothsome Stew; 6 American Chop Suey; 7 Devouring the Duck; Photo Credits; Notes; Bibliography; Index |
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Sommario/riassunto |
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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 strugg |
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