| Description |
1 online resource (292 pages). |
| Series |
Arts and traditions of the table: perspectives on culinary history |
|
Arts and traditions of the table.
|
| Bibliography |
Includes bibliographical references and index. |
| Contents |
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? |
| Summary |
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. |
| Note |
Print version record. |
| Subject |
Cooking, Chinese.
|
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Chinese -- United States -- Social life and customs.
|
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Food habits -- United States -- History.
|
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COOKING -- General.
|
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HISTORY -- United States -- 20th Century.
|
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Chinese -- Social life and customs.
(OCoLC)fst00857215
|
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Cooking, Chinese. (OCoLC)fst01753278
|
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Food habits. (OCoLC)fst00930807
|
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United States. (OCoLC)fst01204155
|
| Genre/Form |
History. (OCoLC)fst01411628
|
| Other Form: |
Print version: Chen, Yong, 1960- Chop suey, USA. New York : Columbia University Press, [2014] 9780231168922 (DLC) 2014012764 (OCoLC)884500159 |
| ISBN |
9780231538169 (electronic bk.) |
|
0231538162 (electronic bk.) |
|
