The Works of Hubert Howe Bancroft: Essays and miscellany. 1890 PDF Download

Author: Hubert Howe Bancroft
Publisher:
ISBN:
Category : British Columbia
Languages : en
Pages : 788

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Author: Hubert Howe Bancroft
Publisher:
ISBN:
Category : British Columbia
Languages : en
Pages : 784

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Author: Hubert Howe Bancroft
Publisher:
ISBN:
Category : British Columbia
Languages : en
Pages : 782

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Category : Arizona
Languages : en
Pages :

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Author: Andrew Dickson White
Publisher: BoD – Books on Demand
ISBN: 3385445396
Category : Fiction
Languages : en
Pages : 774

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Reprint of the original, first published in 1882.

Author: Hubert Howe Bancroft
Publisher:
ISBN:
Category : Historiography
Languages : en
Pages : 784

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Author: Hubert Howe Bancroft
Publisher:
ISBN:
Category : America
Languages : en
Pages : 0

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V. 1-5. The natives races. -- v. 6-8. History of Central America. -- v. 9-14. History of Mexico. -- v. 15-16. History of the North Mexican States and Texas. -- v. 17. History of Arizona and New Mexico. -- v. 18-24. History of California. -- v. 25. History of Nevada, Colorado, and Wyoming. -- v. 26. History of Utah. -- v. 27-28. History of the Northwest coast. -- v. 29-30. History of Oregon. -- v. 31. History of Washington, Idaho, and Montana. -- v. 32. History of British Columbia. -- v. 33. History of Alaska. -- v. 34. California pastoral. -- v. 35. California inter Pocula. -- v. 36-37. Popular tribunals. -- v. 38. Essays and miscellany. -- v. 39. Literary industries.

Author: Ohio
Publisher:
ISBN:
Category :
Languages : en
Pages : 1596

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Author: Andrew Coe
Publisher: Oxford University Press
ISBN: 0199716099
Category : History
Languages : en
Pages : 320

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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:
Publisher: Chinese Historical Society
ISBN:
Category :
Languages : en
Pages : 106

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