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019 894300205|a896834029
020 9780231538169|q(electronic book)
020 0231538162|q(electronic book)
020 |z9780231168922|q(cloth)
020 |z0231168926|q(cloth)
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037 22573/ctt14829s7|bJSTOR
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050 4 TX724.5.C5 C54417 2014
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090 TX724.5.C5 C54417 2014
100 1 Chen, Yong,|d1960-|0https://id.loc.gov/authorities/names/
n99836107|eauthor.
245 10 Chop suey, USA :|bthe story of Chinese food in America /
|cYong Chen.
264 1 New York :|bColumbia University Press,|c[2014]
264 4 |c©2014
300 1 online resource (292 pages).
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 text file|2rdaft
490 1 Arts and traditions of the table: perspectives on culinary
history
504 Includes bibliographical references and index.
505 0 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?
520 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.
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 Chinese|zUnited States|0https://id.loc.gov/authorities/
subjects/sh85024238|xSocial life and customs.|0https://
id.loc.gov/authorities/subjects/sh2001008851
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 Chinese.|2fast|0https://id.worldcat.org/fast/857169
650 7 Manners and customs.|2fast|0https://id.worldcat.org/fast/
1007815
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:|aChen, Yong, 1960-|tChop suey, USA.|dNew
York : Columbia University Press, [2014]|z9780231168922
|w(DLC) 2014012764|w(OCoLC)884500159
830 0 Arts and traditions of the table.|0https://id.loc.gov/
authorities/names/n2001000537
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=871562|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 |d20160607|cEBSCO|tebscoebooksacademic|lridw
994 92|bRID
