LEADER 04453nam 2200697 450 001 9910459842203321 005 20200520144314.0 010 $a0-231-53816-2 024 7 $a10.7312/chen16892 035 $a(CKB)3710000000259420 035 $a(EBL)1801714 035 $a(SSID)ssj0001349655 035 $a(PQKBManifestationID)11870877 035 $a(PQKBTitleCode)TC0001349655 035 $a(PQKBWorkID)11398786 035 $a(PQKB)11193936 035 $a(StDuBDS)EDZ0001076020 035 $a(MiAaPQ)EBC1801714 035 $a(DE-B1597)458277 035 $a(OCoLC)892800317 035 $a(OCoLC)979575283 035 $a(DE-B1597)9780231538169 035 $a(Au-PeEL)EBL1801714 035 $a(CaPaEBR)ebr10953720 035 $a(CaONFJC)MIL669099 035 $a(EXLCZ)993710000000259420 100 $a20141023h20142014 uy 0 101 0 $aeng 135 $aur|nu---|u||u 181 $ctxt 182 $cc 183 $acr 200 10$aChop suey, USA $ethe story of Chinese food in America /$fYong Chen ; book and cover design, Chang Jae Lee 210 1$aNew York ;$aChichester, England :$cColumbia University Press,$d2014. 210 4$dİ2014 215 $a1 online resource (325 p.) 225 1 $aArts and Traditions of the Table : Perspectives on Culinary History 300 $aDescription based upon print version of record. 311 0 $a1-322-37817-7 311 0 $a0-231-16892-6 320 $aIncludes bibliographical references and index. 327 $tFront matter --$tContents --$tPreface: The Genesis of the Book --$tAcknowledgments --$tIntroduction: Chop Suey, the Big Mac of the Pre-McDonald's Era --$t1. Why Is Chinese Food So Popular? --$t2. The Empire and Empire Food --$t3. Chinese Cooks as Stewards of Empire --$t4. The Cradle of Chinese Food --$t5. The Rise of Chinese Restaurants --$t6. The Makers of American Chinese Food --$t7. "Chinese-American Cuisine" and the Authenticity of Chop Suey --$t8. The Chinese Brillat-Savarin --$tConclusion: The Home of No Return --$tAfterword: Why Study Food? --$tNotes --$tBibliography --$tIndex 330 $aAmerican diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names. 410 0$aArts and traditions of the table. 606 $aCooking, Chinese 606 $aChinese$zUnited States$xSocial life and customs 606 $aFood habits$zUnited States$xHistory 608 $aElectronic books. 615 0$aCooking, Chinese. 615 0$aChinese$xSocial life and customs. 615 0$aFood habits$xHistory. 676 $a641.5951 700 $aChen$b Yong$0922822 702 $aLee$b Chang Jae 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910459842203321 996 $aChop suey, USA$92444557 997 $aUNINA