LEADER 00000cam a2200637Ia 4500 
001    ocn428688619 
003    OCoLC 
005    20160527041432.8 
006    m     o  d         
007    cr cnu---unuuu 
008    090730s2009    nyua    ob    001 0 eng d 
019    432993582|a647777051|a666933079|a781298175|a815778719
       |a819501695|a821625116 
020    9780199716098|q(electronic book) 
020    0199716099|q(electronic book) 
020    1282126008 
020    9781282126008 
020    |z9780195331073 
020    |z0195331079 
035    (OCoLC)428688619|z(OCoLC)432993582|z(OCoLC)647777051
       |z(OCoLC)666933079|z(OCoLC)781298175|z(OCoLC)815778719
       |z(OCoLC)819501695|z(OCoLC)821625116 
040    N$T|beng|epn|cN$T|dOCLCQ|dEBLCP|dOCLCA|dIDEBK|dE7B|dOCLCQ
       |dDEBSZ|dOCLCQ|dOCLCO|dOCLCF|dCDX|dYDXCP|dAU@|dOCLCQ
       |dOCLCO|dOCLCQ 
043    a-cc--- 
049    RIDW 
050  4 TX724.5.C5|bC64 2009eb 
072  7 CKB|x017000|2bisacsh 
082 04 641.5951|222 
090    TX724.5.C5|bC64 2009eb 
100 1  Coe, Andrew.|0https://id.loc.gov/authorities/names/
       n89608690 
245 10 Chop suey :|ba cultural history of Chinese food in the 
       United States /|cAndrew Coe. 
264  1 New York :|bOxford University Press,|c2009. 
300    1 online resource (xiii, 303 pages) :|billustrations 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
504    Includes bibliographical references (pages 255-277) and 
       index. 
505 0  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. 
520    "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"--Jacket. 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Cooking, Chinese.|0https://id.loc.gov/authorities/subjects
       /sh85031801 
650  0 Food habits|zUnited States|xHistory.|0https://id.loc.gov/
       authorities/subjects/sh2008120942 
650  7 Cooking, Chinese.|2fast|0https://id.worldcat.org/fast/
       1753278 
650  7 Food habits.|2fast|0https://id.worldcat.org/fast/930807 
650  7 History.|2fast|0https://id.worldcat.org/fast/958235 
651  7 United States.|2fast|0https://id.worldcat.org/fast/1204155
655  4 Electronic books. 
655  7 History.|2fast|0https://id.worldcat.org/fast/1411628 
776 08 |iPrint version:|aCoe, Andrew.|tChop suey.|dNew York : 
       Oxford University Press, 2009|z9780195331073|z0195331079
       |w(DLC)  2008054664|w(OCoLC)255902880 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=276701|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading this eBook|uhttp://
       guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d201606016|cEBSCO|tebscoebooksacademic|lridw 
994    92|bRID