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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
|
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| New York : , : Columbia University Press, , [2016] | ||
| 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 |
| 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 | ||
| ||
From Canton Restaurant to Panda Express : A History of Chinese Food in the United States / / Haiming Liu
| From Canton Restaurant to Panda Express : A History of Chinese Food in the United States / / Haiming Liu |
| Autore | Liu Haiming |
| Pubbl/distr/stampa | New Brunswick, NJ : , : Rutgers University Press, , [2015] |
| Descrizione fisica | 1 online resource (218 p.) |
| Disciplina | 641.5951 |
| Collana | Asian American Studies Today |
| Soggetto topico |
Cooking, Chinese - History
Food habits - United States - History Chinese - Food - United States - History Chinese Americans - Food - United States - History Chinese restaurants - United States - History |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-8135-7477-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- CONTENTS -- ACKNOWLEDGMENTS -- NOTE ON ROMANIZATION -- INTRODUCTION -- 1. Canton Restaurant and Chinese Forty- niners -- 2. Flags of Yellow Silk -- 3. "Chinamen Live on Rice" -- 4. Chop Suey and Racial America -- 5. Kung Pao Kosher: American Jews and Chinese Food -- 6. General Tso's Chicken Made in Taiwan -- 7. The San Gabriel Valley as a Capital of Chinese Food -- 8. Who Owns Culture? -- 9. Din Tai Fung as a Global Dumpling House -- Conclusion -- Notes -- Selected Bibliography -- Index -- ABOUT THE AUTHOR |
| Record Nr. | UNINA-9910798071403321 |
|
Liu Haiming
|
||
| New Brunswick, NJ : , : Rutgers University Press, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
From Canton Restaurant to Panda Express : A History of Chinese Food in the United States / / Haiming Liu
| From Canton Restaurant to Panda Express : A History of Chinese Food in the United States / / Haiming Liu |
| Autore | Liu Haiming |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | New Brunswick, NJ : , : Rutgers University Press, , [2015] |
| Descrizione fisica | 1 online resource (218 p.) |
| Disciplina | 641.5951 |
| Collana | Asian American Studies Today |
| Soggetto topico |
Cooking, Chinese - History
Food habits - United States - History Chinese - Food - United States - History Chinese Americans - Food - United States - History Chinese restaurants - United States - History |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-8135-7477-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- CONTENTS -- ACKNOWLEDGMENTS -- NOTE ON ROMANIZATION -- INTRODUCTION -- 1. Canton Restaurant and Chinese Forty- niners -- 2. Flags of Yellow Silk -- 3. "Chinamen Live on Rice" -- 4. Chop Suey and Racial America -- 5. Kung Pao Kosher: American Jews and Chinese Food -- 6. General Tso's Chicken Made in Taiwan -- 7. The San Gabriel Valley as a Capital of Chinese Food -- 8. Who Owns Culture? -- 9. Din Tai Fung as a Global Dumpling House -- Conclusion -- Notes -- Selected Bibliography -- Index -- ABOUT THE AUTHOR |
| Record Nr. | UNINA-9910824078003321 |
|
Liu Haiming
|
||
| New Brunswick, NJ : , : Rutgers University Press, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
