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China : the culture and recipes of China. / / Tracey Kelly
| China : the culture and recipes of China. / / Tracey Kelly |
| Autore | Kelly Tracey |
| Pubbl/distr/stampa | New York : , : PowerKids Press, , 2017 |
| Descrizione fisica | 1 online resource (48 pages) : illustrations |
| Disciplina | 641.5951 |
| Soggetto topico |
Cooking, Chinese
Food habits - China |
| Soggetto genere / forma | Cookbooks. |
| ISBN | 1-4994-3256-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910150163603321 |
Kelly Tracey
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| New York : , : PowerKids Press, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Chop suey [[electronic resource] ] : a cultural history of Chinese food in the United States / / Andrew Coe
| Chop suey [[electronic resource] ] : a cultural history of Chinese food in the United States / / Andrew Coe |
| Autore | Coe Andrew |
| Pubbl/distr/stampa | New York, : Oxford University Press, 2009 |
| Descrizione fisica | 1 online resource (320 p.) |
| Disciplina |
306.4
641.5951 |
| Soggetto topico |
Cooking, Chinese
Food habits - United States - History |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-12600-8
9786612126000 0-19-971609-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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 |
| Record Nr. | UNINA-9910455534003321 |
|
Coe Andrew
|
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| New York, : Oxford University Press, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chop suey [[electronic resource] ] : a cultural history of Chinese food in the United States / / Andrew Coe
| Chop suey [[electronic resource] ] : a cultural history of Chinese food in the United States / / Andrew Coe |
| Autore | Coe Andrew |
| Pubbl/distr/stampa | New York, : Oxford University Press, 2009 |
| Descrizione fisica | 1 online resource (320 p.) |
| Disciplina |
306.4
641.5951 |
| Soggetto topico |
Cooking, Chinese
Food habits - United States - History |
| ISBN |
0-19-975851-4
1-282-12600-8 9786612126000 0-19-971609-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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 |
| Record Nr. | UNINA-9910777936203321 |
|
Coe Andrew
|
||
| New York, : Oxford University Press, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chop suey : a cultural history of Chinese food in the United States / / Andrew Coe
| Chop suey : a cultural history of Chinese food in the United States / / Andrew Coe |
| Autore | Coe Andrew |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | New York, : Oxford University Press, 2009 |
| Descrizione fisica | 1 online resource (320 p.) |
| Disciplina |
306.4
641.5951 |
| Soggetto topico |
Cooking, Chinese
Food habits - United States - History |
| ISBN |
0-19-975851-4
1-282-12600-8 9786612126000 0-19-971609-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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 |
| Record Nr. | UNINA-9910814882003321 |
|
Coe Andrew
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||
| New York, : Oxford University Press, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chop suey, USA : the story of Chinese food in America / / Yong Chen ; book and cover design, Chang Jae Lee
| Chop suey, USA : the story of Chinese food in America / / Yong Chen ; book and cover design, Chang Jae Lee |
| Autore | Chen Yong |
| Pubbl/distr/stampa | New York ; ; Chichester, England : , : Columbia University Press, , 2014 |
| Descrizione fisica | 1 online resource (325 p.) |
| Disciplina | 641.5951 |
| Collana | Arts and Traditions of the Table : Perspectives on Culinary History |
| Soggetto topico |
Cooking, Chinese
Chinese - United States - Social life and customs Food habits - United States - History |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-231-53816-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- Contents -- Preface: The Genesis of the Book -- Acknowledgments -- Introduction: Chop Suey, the Big Mac of the Pre-McDonald's Era -- 1. Why Is Chinese Food So Popular? -- 2. The Empire and Empire Food -- 3. Chinese Cooks as Stewards of Empire -- 4. The Cradle of Chinese Food -- 5. The Rise of Chinese Restaurants -- 6. The Makers of American Chinese Food -- 7. "Chinese-American Cuisine" and the Authenticity of Chop Suey -- 8. The Chinese Brillat-Savarin -- Conclusion: The Home of No Return -- Afterword: Why Study Food? -- Notes -- Bibliography -- Index |
| Record Nr. | UNINA-9910459842203321 |
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Chen Yong
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| New York ; ; Chichester, England : , : Columbia University Press, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chop suey, USA : the story of Chinese food in America / / Yong Chen ; book and cover design, Chang Jae Lee
| Chop suey, USA : the story of Chinese food in America / / Yong Chen ; book and cover design, Chang Jae Lee |
| Autore | Chen Yong |
| Pubbl/distr/stampa | New York : , : Columbia University Press, , [2014] |
| Descrizione fisica | 1 online resource (xvii, 292 pages) |
| Disciplina | 641.5951 |
| Collana | Arts and traditions of the table : perspectives on culinary history |
| Soggetto topico |
Cooking, Chinese
Chinese - United States - Social life and customs Food habits - United States - History |
| ISBN |
0-231-53816-2
9780231538169 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- Contents -- Preface: The Genesis of the Book -- Acknowledgments -- Introduction: Chop Suey, the Big Mac of the Pre-McDonald's Era -- 1. Why Is Chinese Food So Popular? -- 2. The Empire and Empire Food -- 3. Chinese Cooks as Stewards of Empire -- 4. The Cradle of Chinese Food -- 5. The Rise of Chinese Restaurants -- 6. The Makers of American Chinese Food -- 7. "Chinese-American Cuisine" and the Authenticity of Chop Suey -- 8. The Chinese Brillat-Savarin -- Conclusion: The Home of No Return -- Afterword: Why Study Food? -- Notes -- Bibliography -- Index |
| Record Nr. | UNINA-9910787027903321 |
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Chen Yong
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| New York : , : Columbia University Press, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chop suey, USA : the story of Chinese food in America / / Yong Chen ; book and cover design, Chang Jae Lee
| Chop suey, USA : the story of Chinese food in America / / Yong Chen ; book and cover design, Chang Jae Lee |
| Autore | Chen Yong |
| Pubbl/distr/stampa | New York : , : Columbia University Press, , [2014] |
| Descrizione fisica | 1 online resource (xvii, 292 pages) |
| Disciplina | 641.5951 |
| Collana | Arts and traditions of the table : perspectives on culinary history |
| Soggetto topico |
Cooking, Chinese
Chinese - United States - Social life and customs Food habits - United States - History |
| ISBN |
0-231-53816-2
9780231538169 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- Contents -- Preface: The Genesis of the Book -- Acknowledgments -- Introduction: Chop Suey, the Big Mac of the Pre-McDonald's Era -- 1. Why Is Chinese Food So Popular? -- 2. The Empire and Empire Food -- 3. Chinese Cooks as Stewards of Empire -- 4. The Cradle of Chinese Food -- 5. The Rise of Chinese Restaurants -- 6. The Makers of American Chinese Food -- 7. "Chinese-American Cuisine" and the Authenticity of Chop Suey -- 8. The Chinese Brillat-Savarin -- Conclusion: The Home of No Return -- Afterword: Why Study Food? -- Notes -- Bibliography -- Index |
| Record Nr. | UNINA-9910811813803321 |
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Chen Yong
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| New York : , : Columbia University Press, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Chow chop suey : food and the Chinese American journey / / Anne Mendelson
| Chow chop suey : food and the Chinese American journey / / Anne Mendelson |
| Autore | Mendelson Anne |
| Pubbl/distr/stampa | New York : , : Columbia University Press, , [2016] |
| Descrizione fisica | 1 online resource (353 pages) |
| Disciplina | 641.5951 |
| Collana | Arts and traditions of the table : perspectives on culinary history |
| Soggetto topico |
Cooking, Chinese - History
Chinese Americans - Food - History Food habits - United States Emigration and immigration - United States - History Chinese American families - History |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-231-54129-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- Contents -- Acknowledgments -- A Note on Romanization and Terminology -- Introduction -- Prologue: A Stroke of the Pen -- Part I -- One. Origins: The Toisan-California Pipeline -- Two. The Culinary "Language" Barrier -- Three. "Celestials" on Gold Mountain -- Four. The Road to Chinatown -- Part II -- Five. The Birth of Chinese American Cuisine -- Six. Change, Interchange, and the First Successful "Translators" -- Seven. White America Rediscovers Chinese Cuisine -- Eight. An Advancement of Learning -- Nine. The First Age of Race-Blind Immigration -- Postscript: What Might Have Been -- Notes -- Glossary of Chinese Terms -- Bibliography -- Index |
| Record Nr. | UNINA-9910466338003321 |
|
Mendelson Anne
|
||
| New York : , : Columbia University Press, , [2016] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chow chop suey : food and the Chinese American journey / / Anne Mendelson
| Chow chop suey : food and the Chinese American journey / / Anne Mendelson |
| Autore | Mendelson Anne |
| Pubbl/distr/stampa | New York : , : Columbia University Press, , [2016] |
| Descrizione fisica | 1 online resource (353 pages) |
| Disciplina | 641.5951 |
| Collana | Arts and traditions of the table : perspectives on culinary history |
| Soggetto topico |
Cooking, Chinese - History
Chinese Americans - Food - History Food habits - United States Emigration and immigration - United States - History Chinese American families - History |
| ISBN | 0-231-54129-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- Contents -- Acknowledgments -- A Note on Romanization and Terminology -- Introduction -- Prologue: A Stroke of the Pen -- Part I -- One. Origins: The Toisan-California Pipeline -- Two. The Culinary "Language" Barrier -- Three. "Celestials" on Gold Mountain -- Four. The Road to Chinatown -- Part II -- Five. The Birth of Chinese American Cuisine -- Six. Change, Interchange, and the First Successful "Translators" -- Seven. White America Rediscovers Chinese Cuisine -- Eight. An Advancement of Learning -- Nine. The First Age of Race-Blind Immigration -- Postscript: What Might Have Been -- Notes -- Glossary of Chinese Terms -- Bibliography -- Index |
| Record Nr. | UNINA-9910798935103321 |
|
Mendelson Anne
|
||
| New York : , : Columbia University Press, , [2016] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chow chop suey : food and the Chinese American journey / / Anne Mendelson
| Chow chop suey : food and the Chinese American journey / / Anne Mendelson |
| Autore | Mendelson Anne |
| Pubbl/distr/stampa | New York : , : Columbia University Press, , [2016] |
| Descrizione fisica | 1 online resource (353 pages) |
| Disciplina | 641.5951 |
| Collana | Arts and traditions of the table : perspectives on culinary history |
| Soggetto topico |
Cooking, Chinese - History
Chinese Americans - Food - History Food habits - United States Emigration and immigration - United States - History Chinese American families - History |
| ISBN | 0-231-54129-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- Contents -- Acknowledgments -- A Note on Romanization and Terminology -- Introduction -- Prologue: A Stroke of the Pen -- Part I -- One. Origins: The Toisan-California Pipeline -- Two. The Culinary "Language" Barrier -- Three. "Celestials" on Gold Mountain -- Four. The Road to Chinatown -- Part II -- Five. The Birth of Chinese American Cuisine -- Six. Change, Interchange, and the First Successful "Translators" -- Seven. White America Rediscovers Chinese Cuisine -- Eight. An Advancement of Learning -- Nine. The First Age of Race-Blind Immigration -- Postscript: What Might Have Been -- Notes -- Glossary of Chinese Terms -- Bibliography -- Index |
| Record Nr. | UNINA-9910816606703321 |
|
Mendelson Anne
|
||
| New York : , : Columbia University Press, , [2016] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
