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

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Publisher:
Oxford University Press,
Pub. Date:
2009.
Language:
English
Description
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.
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ISBN:
9780195331073
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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 2017-06-24 11:03:57AM

Solr Details

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author Coe, Andrew.
author-letter Coe, Andrew.
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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
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physical xiii, 303 p. : ill. ; 22 cm.
popularity 4
primary_isbn 9780195331073
publishDate 2009
publishDateSort 2009
publisher Oxford University Press,
rating 2.5
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record_details ils:.b13239387|Book|Books||English|Oxford University Press,|2009.|xiii, 303 p. : ill. ; 22 cm.
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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