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[ 洋図書 ] Chop suey : a cultural history of Chinese food in the United States /

Andrew Coe. -- Oxford University Press, -- 2009. --

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ISBN 0195331079
ISBN13桁 9780195331073
テキストの言語 英語                  
分類：NDC10版 673.972
個人著者標目 Coe, Andrew.
本タイトル Chop suey :
タイトル関連情報 a cultural history of Chinese food in the United States /
著者名 Andrew Coe.
出版地・頒布地 New York :
出版者・頒布者名 Oxford University Press,
出版年・頒布年 2009.
数量 xiii, 303 p. :
他の形態的事項 ill. ;
大きさ 22 cm.
書誌注記 Includes bibliographical references (p. [255]-277) and index.
内容注記 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.
要約、抄録、注釈等 "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"--Book jacket.
一般件名 Cooking, Chinese.
Food habits -- History. -- United States
資料情報1 『Chop suey : a cultural history of Chinese food in the United States /』　Andrew Coe.　Oxford University Press,　2009. （所蔵館：中央　 請求記号：F/673.9/C67/C　 資料コード：5019031299）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1348182286

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