02583nam 2200589Ia 450 991077793620332120230721021949.00-19-975851-41-282-12600-897866121260000-19-971609-9(CKB)1000000000767676(EBL)453592(OCoLC)428688619(SSID)ssj0000121760(PQKBManifestationID)11142119(PQKBTitleCode)TC0000121760(PQKBWorkID)10110846(PQKB)11060243(Au-PeEL)EBL453592(CaPaEBR)ebr10300118(CaONFJC)MIL212600(MiAaPQ)EBC453592(EXLCZ)99100000000076767620081222d2009 uy 0engur|n|---|||||txtccrChop suey[electronic resource] a cultural history of Chinese food in the United States /Andrew CoeNew York Oxford University Press20091 online resource (320 p.)Description based upon print version of record.0-19-533107-9 Includes bibliographical references (p. [255]-277) and index.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; IndexIn 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 struggCooking, ChineseFood habitsUnited StatesHistoryCooking, Chinese.Food habitsHistory.306.4641.5951Coe Andrew1506957MiAaPQMiAaPQMiAaPQBOOK9910777936203321Chop suey3737393UNINA