ISBN |
0231168926
|
ISBN13桁 |
9780231168922
|
テキストの言語 |
英語
|
分類:NDC10版 |
383.853
|
個人著者標目 |
Chen, Yong,
|
生没年等 |
1960-
|
本タイトル |
Chop suey, USA :
|
タイトル関連情報 |
the story of Chinese food in America /
|
著者名 |
Yong Chen.
|
出版地・頒布地 |
New York :
|
出版者・頒布者名 |
Columbia University Press,
|
出版年・頒布年 |
c2014.
|
数量 |
xvii, 292 p., [12] p. of plates :
|
他の形態的事項 |
ill. ;
|
大きさ |
24 cm.
|
書誌注記 |
Includes bibliographical references (p. [247]-276) and index.
|
内容注記 |
Preface: The genesis of the book -- Acknowledgments -- Introduction: Chop Suey, the Big Mac of the Pre-McDonald's era -- 1. Why is Chinese food so popular? -- 2. The empire and empire food -- 3. Chinese cooks as stewards of empire -- 4. The cradle of Chinese food -- 5. The rise of Chinese restaurants -- 6. The makers of American Chinese food -- 7. "Chinese-American cuisine" and the authenticity of Chop Suey -- 8. The Chinese brillat-savarin -- Conclusion: The home of no return -- Afterword: Why study food? -- Notes -- Bibliography -- Index.
|
要約、抄録、注釈等 |
American 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.
|
統一タイトル(シリーズ副出標目) |
Arts and traditions of the table.
|
シリーズ名・巻次 |
Arts and traditions of the table : perspectives on culinary history |
一般件名 |
Cooking, Chinese.
Chinese -- Social life and customs. -- United States |
地名件名 |
United States.
|
資料情報1 |
『Chop suey, USA :
the story of Chinese food in America /』(Arts and traditions of the table : perspectives on culinary history) Yong Chen. Columbia University Press, c2014.
(所蔵館:中央
請求記号:F/383.8/C51/C
資料コード:7105700295)
|
URL |
https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352014999 |