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010   $a1-282-12600-8
010   $a9786612126000
010   $a0-19-971609-9
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035   $a(OCoLC)428688619
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100   $a20081222d2009      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aChop suey$b[electronic resource] $ea cultural history of Chinese food in the United States /$fAndrew Coe
210   $aNew York $cOxford University Press$d2009
215   $a1 online resource (320 p.)
300   $aDescription based upon print version of record.
311   $a0-19-533107-9 
320   $aIncludes bibliographical references (p. [255]-277) and index.
327   $aContents; 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
330   $aIn 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
606   $aCooking, Chinese
606   $aFood habits$zUnited States$xHistory
608   $aElectronic books.
615  0$aCooking, Chinese.
615  0$aFood habits$xHistory.
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906   $aBOOK
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996   $aChop suey$92150400
997   $aUNINA