| Record ID | marc_loc_updates/v38.i09.records.utf8:8065558:1259 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i09.records.utf8:8065558:1259?format=raw |
LEADER: 01259cam a2200289 a 4500
001 2008054664
003 DLC
005 20100225103105.0
008 081222s2009 nyua b 001 0 eng
010 $a 2008054664
020 $a9780195331073
020 $a0195331079
035 $a(OCoLC)ocn255902880
040 $aDLC$cDLC$dYDX$dBTCTA$dYDXCP$dBWX$dCDX$dDLC
043 $aa-cc---
050 00 $aTX724.5.C5$bC64 2009
082 00 $a641.5951$222
100 1 $aCoe, Andrew.
245 10 $aChop suey :$ba cultural history of Chinese food in the United States /$cAndrew Coe.
260 $aNew York :$bOxford University Press,$c2009.
300 $axiii, 303 p. :$bill. ;$c22 cm.
504 $aIncludes bibliographical references (p. [255]-277) and index.
505 0 $aStag'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.
650 0 $aCookery, Chinese.
650 0 $aFood habits$zUnited States$xHistory.
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy0917/2008054664-b.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0917/2008054664-d.html