Notice bibliographique
- Notice
Type(s) de contenu et mode(s) de consultation : Texte noté : sans médiation
Auteur(s) : CoeCoe, Andrew (19..-.... ; historien)
Titre(s) : Chop suey [Texte imprimé] : a cultural history of Chinese food in the United States / Andrew Coe
Publication : New York : Oxford university press, copyright 2009
Description matérielle : 1 vol. (XIII-303 p.) : ill. ; 22 cm
Note(s) : Bibliogr. p. 255-277. Index
"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
Sujet(s) : Cuisine chinoise
Coutumes alimentaires -- États-Unis -- Histoire
Indice(s) Dewey :
641.595 1 (23e éd.) = Cuisine - Chine
Identifiants, prix et caractéristiques : ISBN 9780195331073. - ISBN 0195331079 (rel.)
Identifiant de la notice : ark:/12148/cb473015655
Notice n° :
FRBNF47301565
(notice reprise d'un réservoir extérieur)
Table des matières : 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.
