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Chop suey : a cultural history of Chinese food in the United States

ผู้แต่ง: Andrew Coe
สำนักพิมพ์: New York : Oxford University Press, 2009.
ครั้งที่พิมพ์/รูปแบบ:   พิมพ์หนังสือ : ภาษาอังกฤษดูครั้งที่พิมพ์และรูปแบบ
สรุป:
"In 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  อ่านมากขึ้น…
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ประเภท/แบบฟอร์ม History
ประเภทเอกสาร หนังสือ
ผู้แต่งทั้งหมด : ผู้แต่งร่วม Andrew Coe
ISBN: 9780195331073 0195331079
OCLC Number: 255902880
รางวัลที่ได้รับ: Short-listed for James Beard Foundation Book Awards (Reference Boty) 2010
คำอธิบาย: xiii, 303 pages : illustrations ; 22 cm
สารบัญ: Stag's pizzles and bird's nests --
Putrefied garlic on a much-used blanket --
Coarse rice and water --
Chinese gardens on Gold Mountain --
A toothsome stew --
American chop suey --
Devouring the duck.
ความรับผิดชอบ: Andrew Coe.
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บทคัดย่อ:

"In 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 struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York 'Bohemians' discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences."--Jacket.

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"A wide-ranging look at the interaction of Chinese food and American society and a fascinating melange of gastronomic tidbits and historical nuggets."--Wall Street Journal"An enlightening study of อ่านมากขึ้น…

 
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