Author: Gideon Jacobs Publisher: ISBN: 9781737550600 Category : Languages : en Pages :
Book Description
Over the course of 2020, Gideon Jacobs and Brad Phillips wrote a 12-chapter serial novella. Written exquisite-corpse style, they alternated writing each chapter and didn't have access to previous chapters until they had been published online.
Author: Thomas H. Dickinson Publisher: Wildside Press LLC ISBN: 1434407780 Category : Drama Languages : en Pages : 744
Book Description
"Chief Contemporary Dramatists" (second series) features 18 plays from England, Ireland, America, France, Germany, Austria, Italy, Spain, Russia, and Scandinavia, selected and edited by Thomas H. Dickinson. Facsimile reprint, 1921 edition.
Author: Lisa Eisemann Publisher: Trafford Publishing ISBN: 1412098459 Category : Fiction Languages : en Pages : 152
Book Description
Fifty-four true murder stories are told in this history of Salinas, a city with a long, violent history. See the cases through the eyes of the detectives who worked them.
Author: Andrew Coe Publisher: Oxford University Press ISBN: 0199758514 Category : History Languages : en Pages : 321
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 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. Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.
Author: Gideon Jacobs
Author: Thomas Herbert Dickinson
Author: Thomas H. Dickinson
Author: California. Supreme Court
Author: Lisa Eisemann
Author: 
Author: 
Author: George Cochrane Hazelton
Author: Edward Dyson
Author: Andrew Coe