| Record ID | marc_nuls/NULS_PHC_180925.mrc:163911771:2547 |
| Source | marc_nuls |
| Download Link | /show-records/marc_nuls/NULS_PHC_180925.mrc:163911771:2547?format=raw |
LEADER: 02547cam 2200421 i 4500
001 9925235209601661
005 20151219044635.9
008 140602s2014 nyuaf b 001 0 eng
010 $a 2014012764
019 $a880565955$a894848290$a899153907
020 $a9780231168922$q(cloth ;$qalk. paper)
020 $a0231168926$q(cloth ;$qalk. paper)
020 $z9780231538169$q(e-book)
035 $a99966990065
035 $a(OCoLC)884500159$z(OCoLC)880565955$z(OCoLC)894848290$z(OCoLC)899153907
035 $a(OCoLC)ocn884500159
040 $aDLC$beng$erda$cDLC$dIG#$dYDXCP$dBTCTA$dBDX$dERASA$dVKC$dJAI$dUKMGB$dUOK$dVP@$dAZU$dZCU$dOQX$dTFW$dTOH$dOCLCF$dCDX$dVFL$dOCLCO$dKEC$dDAC$dOCLCQ
042 $apcc
043 $aa-cc---
050 00 $aTX724.5.C5$bC54417 2014
082 00 $a641.5951$223
100 1 $aChen, Yong,$d1960-
245 10 $aChop suey, USA :$bthe story of Chinese food in America /$cYong Chen.
264 1 $aNew York :$bColumbia University Press,$c[2014]
300 $axvii, 292 pages, 12 unnumbered pages of plates :$billustrations ;$c24 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
490 1 $aArts and traditions of the table: perspectives on culinary history
504 $aIncludes bibliographical references and index.
505 00 $tPreface: The genesis of the book --$tIntroduction: Chop suey, the Big Mac of the pre-McDonald's Era --$tWhy is Chinese food so popular? --$tThe empire and empire food --$tChinese cooks as stewards of empire --$tThe cradle of Chinese food --$tThe rise of Chinese restaurants --$tThe makers of American Chinese food --$t"Chinese-American Cuisine" and the authenticity of chop suey --$tThe Chinese Brillat-Savarin --$tConclusion: The home of no return --$tAfterword: Why study food?
520 $aAmerican 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.
650 0 $aCooking, Chinese.
650 0 $aChinese$zUnited States$xSocial life and customs.
650 0 $aFood habits$zUnited States$xHistory.
830 0 $aArts and traditions of the table.
947 $hCIRCSTACKS$r31786103027634
980 $a99966990065