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

Book Cover
Average Rating
Oxford University Press,
Pub. Date:
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.
More Details
Also in this Series
More Like This
Reviews from GoodReads
Loading GoodReads Reviews.
Staff View

Grouping Information

Grouped Work ID 6736efb1-3b95-6626-a6b2-031b18089ecf
full_title chop suey a cultural history of chinese food in the united states
author coe andrew
grouping_category book
lastUpdate 2017-08-14 05:04:52AM

Solr Details

_version_ 1576240126707630080
accelerated_reader_point_value 0
accelerated_reader_reading_level 0
author Coe, Andrew.
author-letter Coe, Andrew.
author_additional Andrew Coe.
author_display Coe, Andrew
availability_toggle_arlington Available Now, Entire Collection
available_at_arlington Central
callnumber-a TX724.5.C5
callnumber-first T - Technology
callnumber-subject TX - Home Economics
callnumber_sort_arlington 641.5951 COE
collection_arlington Adult Nonfiction
date_added 2011-01-26T05:00:00Z
days_since_added 2398
detailed_location_arlington Central Adult Nonfiction
format_arlington Book
format_boost 10
format_category_arlington Books
grouping_category book
id 6736efb1-3b95-6626-a6b2-031b18089ecf
isbn 9780195331073
item_details ils:.b13239387|.i14171673|Central Adult Nonfiction|641.5951 COE|||1|false|false|||||On Shelf|May 23, 2016|can||
itype_arlington Hardback
language English
language_boost 10
language_boost_es 1
lexile_score -1
lib_boost_arlington 50
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_arlington 641.5951 COE
local_callnumber_exact_arlington 641.5951 COE
local_callnumber_left_arlington 641.5951 COE
local_days_since_added_arlington 2398
num_holdings 1
oclc (OCoLC)255902880
owning_library_arlington Arlington Public Library, Aurora Hills, Central, Cherrydale, Columbia Pike, Connection Crystal City, Detention Center, Glencarlyn, Local History, Plaza, Shirlington, Westover
owning_location_arlington Central
physical xiii, 303 p. : ill. ; 22 cm.
popularity 3
primary_isbn 9780195331073
publishDate 2009
publishDateSort 2009
publisher Oxford University Press,
rating 2.5
rating_facet oneStar, twoStar
record_details ils:.b13239387|Book|Books||English|Oxford University Press,|2009.|xiii, 303 p. : ill. ; 22 cm.
recordtype grouped_work
scope_has_related_records a, arlington, c, d, g, h, o, p, s, u, v, w
scoping_details_arlington ils:.b13239387|.i14171673|On Shelf|On Shelf|false|true|true|false|false|true|999|||
subject_facet Cooking, Chinese, Food habits -- United States -- History
table_of_contents 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.
target_audience Adult
target_audience_full Adult
title Chop suey : a cultural history of Chinese food in the United States
title_display Chop suey : a cultural history of Chinese food in the United States
title_full Chop suey : a cultural history of Chinese food in the United States / Andrew Coe
title_short Chop suey :
title_sort chop suey a cultural history of chinese food in the united states
title_sub a cultural history of Chinese food in the United States