The Resource Chop suey and sushi from sea to shining sea : Chinese and Japanese restaurants in the United States, edited by Bruce Makoto Arnold, Tanfer Emin Tunç, and Raymond Douglas Chong

Chop suey and sushi from sea to shining sea : Chinese and Japanese restaurants in the United States, edited by Bruce Makoto Arnold, Tanfer Emin Tunç, and Raymond Douglas Chong

Label
Chop suey and sushi from sea to shining sea : Chinese and Japanese restaurants in the United States
Title
Chop suey and sushi from sea to shining sea
Title remainder
Chinese and Japanese restaurants in the United States
Statement of responsibility
edited by Bruce Makoto Arnold, Tanfer Emin Tunç, and Raymond Douglas Chong
Title variation
Chinese and Japanese restaurants in the United States
Contributor
Editor
Provider
Subject
Language
eng
Member of
Cataloging source
DLC
Government publication
government publication of a state province territory dependency etc
Illustrations
illustrations
Index
index present
LC call number
TX945.4
LC item number
.C47 2018
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Arnold, Bruce Makoto
  • Emin-Tunc, Tanfer
  • Chong, Raymond Douglas
  • JSTOR
Series statement
Food and foodways series
http://library.link/vocab/subjectName
  • Chinese restaurants
  • Japanese restaurants
  • Cooking, Chinese
  • Cooking, Japanese
  • Chinese restaurants
  • Cooking, Chinese
  • Cooking, Japanese
  • Japanese restaurants
  • United States
  • COOKING / General
  • SOCIAL SCIENCE / General
Label
Chop suey and sushi from sea to shining sea : Chinese and Japanese restaurants in the United States, edited by Bruce Makoto Arnold, Tanfer Emin Tunç, and Raymond Douglas Chong
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Intro; Contents; Foreword / Harley J. Spiller; Preface / Raymond Douglas Chong; Introduction. Chinese and Japanese Restaurants in the United States / Bruce Makoto Arnold and Tanfer Emin Tunç; Chapter 1. Dining at the "Oriental Garden" : The Cultural Politics of American Chinese Restaurant Menus, 1940s-1970s / Tanfer Emin Tunç; Chapter 2. Importing and Exporting the Ethnic: Thoughts on American Chinese Cuisine, Globalization, and the Dinner Plate / Annessa Ann Babic; Chapter 3. General Tso's Chicken, Panda Express, and the Identity Politics of Chinese Food and Restaurants in America / Tony Tai-Ting Liu; Chapter 4. How Chop Suey Came to Oshkosh, Wisconsin / Susan Boslego Carter; Chapter 5. From the Art of Dim Sum to the Art of Sculpture: Master Chef Kai Tai Chan and His Dough Evolution in New York / Clarence Chan and Ting Man Tsao; Chapter 6. When Little Island Cuisine Encountered Chinese Food: The Evolution of Taiwanese Cuisine in New York City's Flushing Neighborhood, 1970-Present / Chunghao Pio Kuo; Chapter 7. Chop Suey: A Personal Legacy of Cantonese Chinatown Cuisine / Raymond Douglas Chong; Chapter 8. The Sour Side of Chinese Restaurants / John Jung; Chapter 9. "Foreign, Brackish, and Exotic" : Japanese Food in the American Press, 1853-1918 / Frank Jacob; Chapter 10. The Problem with Persistence: The Rise of Tucson's Japanese Cuisine and the Fall of Its Nikkei Community / Bruce Makoto Arnold; Chapter 11. From Asian Fusion to Asian Hipster Cuisine: Consuming Cosmopolitanism and Authenticity / Shoon Lio and Megan Bott; Chapter 12. "Stirring the Pot" : Asian Foodways in American Eating Places / Carmen Birkle; Chapter 13. "As American as Chop Suey" : The Chop Suey Joint in Classical Hollywood Film / Andrée Lafontaine; Chapter 14. Intergalactic Gastronomy: Orientalist Representations of Asian Food, Chefs, and Restaurants within Science Fiction Films / Ingrid E. Castro; Notes; Contributors; Index
Extent
1 online resource (xi, 335 pages).
Form of item
online
Isbn
9781610756365
Lccn
2017044141
Media category
computer
Media MARC source
rdamedia
Media type code
c
Specific material designation
remote
Stock number
22573/ctv10zcq7
System control number
  • (OCoLC)1004376429
  • (OCoLC)on1004376429
Label
Chop suey and sushi from sea to shining sea : Chinese and Japanese restaurants in the United States, edited by Bruce Makoto Arnold, Tanfer Emin Tunç, and Raymond Douglas Chong
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Intro; Contents; Foreword / Harley J. Spiller; Preface / Raymond Douglas Chong; Introduction. Chinese and Japanese Restaurants in the United States / Bruce Makoto Arnold and Tanfer Emin Tunç; Chapter 1. Dining at the "Oriental Garden" : The Cultural Politics of American Chinese Restaurant Menus, 1940s-1970s / Tanfer Emin Tunç; Chapter 2. Importing and Exporting the Ethnic: Thoughts on American Chinese Cuisine, Globalization, and the Dinner Plate / Annessa Ann Babic; Chapter 3. General Tso's Chicken, Panda Express, and the Identity Politics of Chinese Food and Restaurants in America / Tony Tai-Ting Liu; Chapter 4. How Chop Suey Came to Oshkosh, Wisconsin / Susan Boslego Carter; Chapter 5. From the Art of Dim Sum to the Art of Sculpture: Master Chef Kai Tai Chan and His Dough Evolution in New York / Clarence Chan and Ting Man Tsao; Chapter 6. When Little Island Cuisine Encountered Chinese Food: The Evolution of Taiwanese Cuisine in New York City's Flushing Neighborhood, 1970-Present / Chunghao Pio Kuo; Chapter 7. Chop Suey: A Personal Legacy of Cantonese Chinatown Cuisine / Raymond Douglas Chong; Chapter 8. The Sour Side of Chinese Restaurants / John Jung; Chapter 9. "Foreign, Brackish, and Exotic" : Japanese Food in the American Press, 1853-1918 / Frank Jacob; Chapter 10. The Problem with Persistence: The Rise of Tucson's Japanese Cuisine and the Fall of Its Nikkei Community / Bruce Makoto Arnold; Chapter 11. From Asian Fusion to Asian Hipster Cuisine: Consuming Cosmopolitanism and Authenticity / Shoon Lio and Megan Bott; Chapter 12. "Stirring the Pot" : Asian Foodways in American Eating Places / Carmen Birkle; Chapter 13. "As American as Chop Suey" : The Chop Suey Joint in Classical Hollywood Film / Andrée Lafontaine; Chapter 14. Intergalactic Gastronomy: Orientalist Representations of Asian Food, Chefs, and Restaurants within Science Fiction Films / Ingrid E. Castro; Notes; Contributors; Index
Extent
1 online resource (xi, 335 pages).
Form of item
online
Isbn
9781610756365
Lccn
2017044141
Media category
computer
Media MARC source
rdamedia
Media type code
c
Specific material designation
remote
Stock number
22573/ctv10zcq7
System control number
  • (OCoLC)1004376429
  • (OCoLC)on1004376429

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