Chop Suey

Chop Suey
Author : Andrew Coe
Publisher : Oxford University Press
Total Pages : 303
Release : 2009-07-16
ISBN 10 : 9780195331073
ISBN 13 : 0195331079
Language : EN, FR, DE, ES & NL

Chop Suey Book Description:

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, the United States is home to more Chinese restaurants than any other ethnic cuisine. In this authoritative new history, author Andrew Coe traces thefascinating story of America's centuries-long encounter with Chinese food. ChopSuey tells how we went from believing that Chinese meals contained dogs and rats to making regular pilgrimages to the neighborhood chop suey parlor. From China, the book follows the story to the American West, whereboth Chinese and their food struggled against racism, and then to New York and that crucial moment when Chinese cuisine first crossed over to the larger population.Along this journey, 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 origin; illuminates why American Jews fell in love with egg rolls and chow mein; and shows how Nixon's 1972 trip to China opened our palatesto a new world of cuisine; and explains why we still can't get dishes like restaurants serve in China. The book also shows how larger historical forces shape our tastes--the belief in Manifest Destiny, the American assertion of military might in the Pacific, and the country's post-WWII rise tosuperpower status. Written for both popular and academic audiences, Chop Suey reveals this story through prose that brings to life the characters, settings and meals that helped form this crucial component of American food culture.

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Pages: 188
Authors: Rongguang Zhao, Gangliu Wang, Aimee Yiran Wang
Categories: Social Science
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Since the 1980s, China has developed a broader and deeper connection with the world. One of the most intriguing aspects of Chinese culture is its rich cuisine and fascinating cooking.China is a nation with a long history of food culture, and food has become an essential part of Chinese culture.This
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Pages: 741
Authors: H. T. Huang
Categories: Fermentation
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Books about Fermentations and Food Science
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Pages: 230
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Language: en
Pages: 464
Authors: Yuan Mei
Categories: Cooking
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Language: en
Authors: Q. Edward Wang
Categories: History
Type: BOOK - Published: 2015-01-26 - Publisher: Cambridge University Press

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