An edition of Chop suey, USA (2014)

Chop suey, USA

the story of Chinese food in America

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Cover of: Chop suey, USA by Yong Chen
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Last edited by MARC Bot
August 12, 2024 | History
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An edition of Chop suey, USA (2014)

Chop suey, USA

the story of Chinese food in America

by and

  • 0 Ratings
  • 1 Want to read
  • 0 Currently reading
  • 0 Have read

American 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.

Publish Date
Publisher
Columbia University Press
Language
English
Pages
292

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Previews available in: English

Subjects
Social life and customs, Food habits, Chinese Cooking, Chinese, History, Cooking, chinese, Chinese, united states, United states, social life and customs
Places
United States

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Edition Availability
Cover of: Chop Suey, USA
Chop Suey, USA: The Story of Chinese Food in America
2021, Columbia University Press
in English
Libraries near you: WorldCat
Cover of: Chop Suey, USA
Chop Suey, USA: The Story of Chinese Food in America
2014, Columbia University Press
in English
Libraries near you: WorldCat
Cover of: Chop suey, USA
Chop suey, USA: the story of Chinese food in America
2014, Columbia University Press
in English
Libraries near you: WorldCat

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Book Details

Table of 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.

Edition Notes

Includes bibliographical references and index.

Series
Arts and traditions of the table: perspectives on culinary history

Classifications

Dewey Decimal Class
641.5951
Library of Congress
TX724.5.C5 C54417 2014, TX724.5.C5C54417

The Physical Object

Pagination
xvii, 292 pages, 12 un-numbered pages of plates
Number of pages
292

ID Numbers

Open Library
OL26886969M
Internet Archive
chopsueyusastory0000chen_r8x2
ISBN 10
0231168926
ISBN 13
9780231168922
LCCN
2014012764
OCLC/WorldCat
884500159

Source records

marc_openlibraries_phillipsacademy MARC record
marc_openlibraries_sanfranciscopubliclibrary MARC record
Internet Archive item record
Better World Books record
Library of Congress MARC record
marc_columbia MARC record
marc_nuls MARC record
Internet Archive item record
harvard_bibliographic_metadata record

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History

Download catalog record: RDF / JSON / OPDS | Wikipedia citation
August 12, 2024 Edited by MARC Bot import existing book
June 4, 2024 Edited by reshelved fixing IA
July 15, 2023 Edited by ImportBot import existing book
March 7, 2023 Edited by MARC Bot import existing book
May 15, 2019 Created by MARC Bot Imported from marc_openlibraries_phillipsacademy MARC record