資料詳細

  • 1 件中、 1 件目

[ 洋図書 ] Chow chop suey : food and the Chinese American journey / ( Arts and traditions of the table : perspectives on culinary history )

Anne Mendelson. -- Columbia University Press, -- c2016. --

所蔵

所蔵は 1 件です。

所蔵館 所蔵場所 資料区分 請求記号 資料コード 所蔵状態 資料の利用
配架日 協力貸出 利用状況 返却予定日 資料取扱 予約数 付録注記 備考
中央 3階A 一般洋図書 F/383.8/M53/C 7110486089 配架図 Digital BookShelf
2018/08/01 可能 利用可   0

Eメールによる郵送複写申込みは、「東京都在住」の登録利用者の方が対象です。

    • 統合検索
      都内図書館の所蔵を
      横断検索します。       類似資料 AI Shelf
      この資料に類似した資料を
      AIが紹介します。

ページの先頭へ

資料詳細 閉じる

ISBN 0231158602 (cloth ; alk. paper)
ISBN13桁 9780231158602 (cloth ; alk. paper)
無効なISBN等 9780231541299 (e-book)
テキストの言語 英語                  
分類：NDC10版 383.853
個人著者標目 Mendelson, Anne.
本タイトル Chow chop suey :
タイトル関連情報 food and the Chinese American journey /
著者名 Anne Mendelson.
出版地・頒布地 New York :
出版者・頒布者名 Columbia University Press,
出版年・頒布年 c2016.
数量 xx, 330 pages ;
大きさ 24 cm.
書誌注記 Includes bibliographical references (p. [297]-313) and index.
内容注記 Prologue: A Stroke of the Pen -- PART I -- 1. Origins: The Toisan -- California Pipeline -- 2. The Culinary "Language" Barrier -- 3. "Celestials" on Gold Mountain -- 4. The Road to Chinatown -- PART II -- 5. The Birth of Chinese American Cuisine -- 6. Change, Interchange, and the First Successful "Translators" -- 7. White America Rediscovers Chinese Cuisine -- 8. An Advancement of Learning -- 9. The First Age of Race-Blind Immigration -- Postscript: What Might Have Been.
要約、抄録、注釈等 "Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a virulently anti-Chinese climate is one of several pivotal events in Anne Mendelson's thoughtful history of American Chinese food. Chow Chop Suey uses cooking to trace different stages of the Chinese community's footing in the larger white society. Mendelson begins with the arrival of men from the poorest district of Canton Province during the Gold Rush. She describes the formation of American Chinatowns and examines the curious racial dynamic underlying the purposeful invention of hybridized Chinese American food, historically prepared by Cantonese-descended cooks for whites incapable of grasping Chinese culinary principles. Mendelson then follows the eventual abolition of anti-Chinese immigration laws and the many demographic changes that transformed the face of Chinese cooking in America during and after the Cold War. Mendelson concludes with the post-1965 arrival of Chinese immigrants from Taiwan, Southeast Asia, and many regions of mainland China. As she shows, they have immeasurably enriched Chinese cooking in America but tend to form comparatively self-sufficient enclaves in which they, unlike their predecessors, are not dependent on cooking for a white clientele."--Publisher's description.
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 -- History.
Chinese Americans -- History.
地名件名 United States.
資料情報1 『Chow chop suey : food and the Chinese American journey /』（Arts and traditions of the table : perspectives on culinary history）　Anne Mendelson.　Columbia University Press,　c2016. （所蔵館：中央　 請求記号：F/383.8/M53/C　 資料コード：7110486089）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352031467

ページの先頭へ