000			03595cam a2200397 i 4500
005			20221101230109.0
008			100621s2009 nyua b 001 0 eng d
010			_a 2008054664
011			_aBIB MATCHES WORLDCAT
020			_a0195331079
020			_a9780195331073
035			_a(ATU)b11713173
035			_a(OCoLC)255902880
040			_aDLC _beng _erda _cDLC _dYDX _dBTCTA _dYDXCP _dBWX _dCDX _dUKM _dVP@ _dATU
043			_aa-cc---
050	0	0	_aTX724.5.C5 _bC64 2009
082	0	0	_a641.5951 _222
100	1		_aCoe, Andrew, _eauthor. _91079022
245	1	0	_aChop suey : _ba cultural history of Chinese food in the United States / _cAndrew Coe.
264		1	_aNew York : _bOxford University Press, _c2009.
300			_axiii, 303 pages : _billustrations ; _c22 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 255-277) and index.
505	0	0	_g1. _tStags' pizzles and birds' nests -- _g2. _tPutrified garlic on a much-used blanket -- _g3. _tCoarse rice and water -- _g4. _tChinese gardens on Gold Mountain -- _g5. _tA toothsome stew -- _g6. _tAmerican chop suey -- _g7. _tDevouring the duck.
520			_a"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. Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine."--Publisher description.
588			_aMachine converted from AACR2 source record.
650		0	_aCooking, Chinese. _9316057
650		0	_aFood habits _zUnited States _xHistory _9612138
856	4	2	_3Contributor biographical information _uhttp://www.loc.gov/catdir/enhancements/fy0917/2008054664-b.html
907			_a.b11713173 _b10-06-19 _c27-10-15
942			_cB
945			_a641.5951 COE _g1 _iA457610B _j0 _lcmain _o- _p$39.94 _q- _r- _s- _t0 _u7 _v1 _w0 _x1 _y.i13028650 _z29-10-15
998			_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gnyu _h0
999			_c1209114 _d1209114