Chop suey and sushi from sea to shining sea :: Chinese and Japanese restaurants in the United States /
Gespeichert in:
| Weitere Verfasser: | , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Fayetteville :
The University of Arkansas Press,
2018.
|
| Schriftenreihe: | Food and foodways (Fayetteville, Ark.)
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | 1 online resource (xi, 335 pages) |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9781610756365 1610756363 |
Internformat
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | ZDB-4-EBA-on1004376429 | ||
| 003 | OCoLC | ||
| 005 | 20241004212047.0 | ||
| 006 | m o d | ||
| 007 | cr ||||||||||| | ||
| 008 | 170918s2018 arua ob 001 0 eng | ||
| 010 | |a 2017044141 | ||
| 040 | |a DLC |b eng |e rda |e pn |c DLC |d OCLCF |d OCLCO |d OCLCQ |d N$T |d YDX |d P@U |d EBLCP |d YDX |d YDX |d OCLCO |d CUY |d JSTOR |d IDB |d INT |d OCLCQ |d AU@ |d OCL |d OCLCQ |d MM9 |d UKAHL |d UK7LJ |d OCLCO |d OCLCQ |d OCLCO |d OCLCL |d OCLCQ | ||
| 019 | |a 1114426368 | ||
| 020 | |a 9781610756365 |q (electronic bk.) | ||
| 020 | |a 1610756363 |q (electronic bk.) | ||
| 020 | |z 9781682260609 |q (paperback ; |q alkaline paper) | ||
| 035 | |a (OCoLC)1004376429 |z (OCoLC)1114426368 | ||
| 037 | |a 22573/ctv10zcq7 |b JSTOR | ||
| 042 | |a pcc | ||
| 043 | |a n-us--- | ||
| 050 | 1 | 4 | |a TX945.4 |b .C47 2018 |
| 072 | 7 | |a CKB |x 000000 |2 bisacsh | |
| 072 | 7 | |a SOC |x 000000 |2 bisacsh | |
| 072 | 7 | |a SOC |x 043000 |2 bisacsh | |
| 072 | 7 | |a SOC |x 055000 |2 bisacsh | |
| 082 | 7 | |a 641.5951 |2 23 | |
| 049 | |a MAIN | ||
| 245 | 0 | 0 | |a Chop suey and sushi from sea to shining sea : |b Chinese and Japanese restaurants in the United States / |c edited by Bruce Makoto Arnold, Tanfer Emin Tunç, and Raymond Douglas Chong. |
| 246 | 3 | 0 | |a Chinese and Japanese restaurants in the United States |
| 264 | 1 | |a Fayetteville : |b The University of Arkansas Press, |c 2018. | |
| 300 | |a 1 online resource (xi, 335 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b n |2 rdamedia | ||
| 338 | |a online resource |b nc |2 rdacarrier | ||
| 490 | 1 | |a Food and foodways series | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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. | |
| 505 | 8 | |a Chapter 3. General Tso's Chicken, Panda Express, and the Identity Politics of Chinese Food and Restaurants in America / Tony Tai-Ting LiuChapter 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. | |
| 505 | 8 | |a Chapter 7. Chop Suey: A Personal Legacy of Cantonese Chinatown Cuisine / Raymond Douglas ChongChapter 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. | |
| 505 | 8 | |a Chapter 12. "Stirring the Pot" : Asian Foodways in American Eating Places / Carmen BirkleChapter 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. | |
| 588 | 0 | |a Online resource; title from digital title page (viewed on June 05, 2018). | |
| 650 | 0 | |a Chinese restaurants |z United States |x History. | |
| 650 | 0 | |a Japanese restaurants |z United States |x History. | |
| 650 | 0 | |a Cooking, Chinese |x History. | |
| 650 | 0 | |a Cooking, Japanese |x History. |0 http://id.loc.gov/authorities/subjects/sh97005764 | |
| 650 | 6 | |a Restaurants chinois |z États-Unis |x Histoire. | |
| 650 | 6 | |a Restaurants japonais |z États-Unis |x Histoire. | |
| 650 | 6 | |a Cuisine chinoise |x Histoire. | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a SOCIAL SCIENCE |x General. |2 bisacsh | |
| 650 | 7 | |a Chinese restaurants |2 fast | |
| 650 | 7 | |a Cooking, Chinese |2 fast | |
| 650 | 7 | |a Cooking, Japanese |2 fast | |
| 650 | 7 | |a Japanese restaurants |2 fast | |
| 651 | 7 | |a United States |2 fast | |
| 655 | 7 | |a History |2 fast | |
| 700 | 1 | |a Arnold, Bruce Makoto, |e editor. | |
| 700 | 1 | |a Emin-Tunc, Tanfer, |e editor. | |
| 700 | 1 | |a Chong, Raymond Douglas, |e editor. | |
| 758 | |i has work: |a Chop suey and sushi from sea to shining sea (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGwXYBX9gbDyDyK466Vt8C |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |t Chop suey and sushi from sea to shining sea. |d Fayetteville : The University of Arkansas Press, 2018 |z 9781682260609 |w (DLC) 2017042834 |
| 830 | 0 | |a Food and foodways (Fayetteville, Ark.) |0 http://id.loc.gov/authorities/names/no2015034322 | |
| 856 | 4 | 0 | |l FWS01 |p ZDB-4-EBA |q FWS_PDA_EBA |u https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1813013 |3 Volltext |
| 938 | |a EBSCOhost |b EBSC |n 1813013 | ||
| 938 | |a Project MUSE |b MUSE |n muse69052 | ||
| 938 | |a YBP Library Services |b YANK |n 15433523 | ||
| 938 | |a Askews and Holts Library Services |b ASKH |n AH33307705 | ||
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL5396264 | ||
| 994 | |a 92 |b GEBAY | ||
| 912 | |a ZDB-4-EBA | ||
| 049 | |a DE-863 | ||
Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBA-on1004376429 |
|---|---|
| _version_ | 1816882400603406336 |
| adam_text | |
| any_adam_object | |
| author2 | Arnold, Bruce Makoto Emin-Tunc, Tanfer Chong, Raymond Douglas |
| author2_role | edt edt edt |
| author2_variant | b m a bm bma t e t tet r d c rd rdc |
| author_facet | Arnold, Bruce Makoto Emin-Tunc, Tanfer Chong, Raymond Douglas |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
| callnumber-label | TX945 |
| callnumber-raw | TX945.4 .C47 2018 |
| callnumber-search | TX945.4 .C47 2018 |
| callnumber-sort | TX 3945.4 C47 42018 |
| callnumber-subject | TX - Home Economics |
| collection | ZDB-4-EBA |
| 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 LiuChapter 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 ChongChapter 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 BirkleChapter 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. |
| ctrlnum | (OCoLC)1004376429 |
| dewey-full | 641.5951 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.5951 |
| dewey-search | 641.5951 |
| dewey-sort | 3641.5951 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>05430cam a2200805 i 4500</leader><controlfield tag="001">ZDB-4-EBA-on1004376429</controlfield><controlfield tag="003">OCoLC</controlfield><controlfield tag="005">20241004212047.0</controlfield><controlfield tag="006">m o d </controlfield><controlfield tag="007">cr |||||||||||</controlfield><controlfield tag="008">170918s2018 arua ob 001 0 eng </controlfield><datafield tag="010" ind1=" " ind2=" "><subfield code="a"> 2017044141</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DLC</subfield><subfield code="b">eng</subfield><subfield code="e">rda</subfield><subfield code="e">pn</subfield><subfield code="c">DLC</subfield><subfield code="d">OCLCF</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">N$T</subfield><subfield code="d">YDX</subfield><subfield code="d">P@U</subfield><subfield code="d">EBLCP</subfield><subfield code="d">YDX</subfield><subfield code="d">YDX</subfield><subfield code="d">OCLCO</subfield><subfield code="d">CUY</subfield><subfield code="d">JSTOR</subfield><subfield code="d">IDB</subfield><subfield code="d">INT</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">AU@</subfield><subfield code="d">OCL</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">MM9</subfield><subfield code="d">UKAHL</subfield><subfield code="d">UK7LJ</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCL</subfield><subfield code="d">OCLCQ</subfield></datafield><datafield tag="019" ind1=" " ind2=" "><subfield code="a">1114426368</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781610756365</subfield><subfield code="q">(electronic bk.)</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1610756363</subfield><subfield code="q">(electronic bk.)</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="z">9781682260609</subfield><subfield code="q">(paperback ;</subfield><subfield code="q">alkaline paper)</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)1004376429</subfield><subfield code="z">(OCoLC)1114426368</subfield></datafield><datafield tag="037" ind1=" " ind2=" "><subfield code="a">22573/ctv10zcq7</subfield><subfield code="b">JSTOR</subfield></datafield><datafield tag="042" ind1=" " ind2=" "><subfield code="a">pcc</subfield></datafield><datafield tag="043" ind1=" " ind2=" "><subfield code="a">n-us---</subfield></datafield><datafield tag="050" ind1="1" ind2="4"><subfield code="a">TX945.4</subfield><subfield code="b">.C47 2018</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">CKB</subfield><subfield code="x">000000</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">SOC</subfield><subfield code="x">000000</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">SOC</subfield><subfield code="x">043000</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">SOC</subfield><subfield code="x">055000</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="082" ind1="7" ind2=" "><subfield code="a">641.5951</subfield><subfield code="2">23</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">MAIN</subfield></datafield><datafield tag="245" ind1="0" ind2="0"><subfield code="a">Chop suey and sushi from sea to shining sea :</subfield><subfield code="b">Chinese and Japanese restaurants in the United States /</subfield><subfield code="c">edited by Bruce Makoto Arnold, Tanfer Emin Tunç, and Raymond Douglas Chong.</subfield></datafield><datafield tag="246" ind1="3" ind2="0"><subfield code="a">Chinese and Japanese restaurants in the United States</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Fayetteville :</subfield><subfield code="b">The University of Arkansas Press,</subfield><subfield code="c">2018.</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource (xi, 335 pages)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">computer</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">online resource</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="1" ind2=" "><subfield code="a">Food and foodways series</subfield></datafield><datafield tag="504" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index.</subfield></datafield><datafield tag="505" ind1="0" ind2=" "><subfield code="a">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.</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">Chapter 3. General Tso's Chicken, Panda Express, and the Identity Politics of Chinese Food and Restaurants in America / Tony Tai-Ting LiuChapter 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.</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">Chapter 7. Chop Suey: A Personal Legacy of Cantonese Chinatown Cuisine / Raymond Douglas ChongChapter 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.</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">Chapter 12. "Stirring the Pot" : Asian Foodways in American Eating Places / Carmen BirkleChapter 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.</subfield></datafield><datafield tag="588" ind1="0" ind2=" "><subfield code="a">Online resource; title from digital title page (viewed on June 05, 2018).</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Chinese restaurants</subfield><subfield code="z">United States</subfield><subfield code="x">History.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Japanese restaurants</subfield><subfield code="z">United States</subfield><subfield code="x">History.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Cooking, Chinese</subfield><subfield code="x">History.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Cooking, Japanese</subfield><subfield code="x">History.</subfield><subfield code="0">http://id.loc.gov/authorities/subjects/sh97005764</subfield></datafield><datafield tag="650" ind1=" " ind2="6"><subfield code="a">Restaurants chinois</subfield><subfield code="z">États-Unis</subfield><subfield code="x">Histoire.</subfield></datafield><datafield tag="650" ind1=" " ind2="6"><subfield code="a">Restaurants japonais</subfield><subfield code="z">États-Unis</subfield><subfield code="x">Histoire.</subfield></datafield><datafield tag="650" ind1=" " ind2="6"><subfield code="a">Cuisine chinoise</subfield><subfield code="x">Histoire.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">COOKING</subfield><subfield code="x">General.</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">SOCIAL SCIENCE</subfield><subfield code="x">General.</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Chinese restaurants</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Cooking, Chinese</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Cooking, Japanese</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Japanese restaurants</subfield><subfield code="2">fast</subfield></datafield><datafield tag="651" ind1=" " ind2="7"><subfield code="a">United States</subfield><subfield code="2">fast</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="a">History</subfield><subfield code="2">fast</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Arnold, Bruce Makoto,</subfield><subfield code="e">editor.</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Emin-Tunc, Tanfer,</subfield><subfield code="e">editor.</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Chong, Raymond Douglas,</subfield><subfield code="e">editor.</subfield></datafield><datafield tag="758" ind1=" " ind2=" "><subfield code="i">has work:</subfield><subfield code="a">Chop suey and sushi from sea to shining sea (Text)</subfield><subfield code="1">https://id.oclc.org/worldcat/entity/E39PCGwXYBX9gbDyDyK466Vt8C</subfield><subfield code="4">https://id.oclc.org/worldcat/ontology/hasWork</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Print version:</subfield><subfield code="t">Chop suey and sushi from sea to shining sea.</subfield><subfield code="d">Fayetteville : The University of Arkansas Press, 2018</subfield><subfield code="z">9781682260609</subfield><subfield code="w">(DLC) 2017042834</subfield></datafield><datafield tag="830" ind1=" " ind2="0"><subfield code="a">Food and foodways (Fayetteville, Ark.)</subfield><subfield code="0">http://id.loc.gov/authorities/names/no2015034322</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="l">FWS01</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FWS_PDA_EBA</subfield><subfield code="u">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1813013</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">EBSCOhost</subfield><subfield code="b">EBSC</subfield><subfield code="n">1813013</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">Project MUSE</subfield><subfield code="b">MUSE</subfield><subfield code="n">muse69052</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">YBP Library Services</subfield><subfield code="b">YANK</subfield><subfield code="n">15433523</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">Askews and Holts Library Services</subfield><subfield code="b">ASKH</subfield><subfield code="n">AH33307705</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">ProQuest Ebook Central</subfield><subfield code="b">EBLB</subfield><subfield code="n">EBL5396264</subfield></datafield><datafield tag="994" ind1=" " ind2=" "><subfield code="a">92</subfield><subfield code="b">GEBAY</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-4-EBA</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-863</subfield></datafield></record></collection> |
| genre | History fast |
| genre_facet | History |
| geographic | United States fast |
| geographic_facet | United States |
| id | ZDB-4-EBA-on1004376429 |
| illustrated | Illustrated |
| indexdate | 2024-11-27T13:28:01Z |
| institution | BVB |
| isbn | 9781610756365 1610756363 |
| language | English |
| lccn | 2017044141 |
| oclc_num | 1004376429 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource (xi, 335 pages) |
| psigel | ZDB-4-EBA |
| publishDate | 2018 |
| publishDateSearch | 2018 |
| publishDateSort | 2018 |
| publisher | The University of Arkansas Press, |
| record_format | marc |
| series | Food and foodways (Fayetteville, Ark.) |
| series2 | Food and foodways series |
| spelling | 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. Chinese and Japanese restaurants in the United States Fayetteville : The University of Arkansas Press, 2018. 1 online resource (xi, 335 pages) text txt rdacontent computer n rdamedia online resource nc rdacarrier Food and foodways series Includes bibliographical references and index. 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 LiuChapter 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 ChongChapter 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 BirkleChapter 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. Online resource; title from digital title page (viewed on June 05, 2018). Chinese restaurants United States History. Japanese restaurants United States History. Cooking, Chinese History. Cooking, Japanese History. http://id.loc.gov/authorities/subjects/sh97005764 Restaurants chinois États-Unis Histoire. Restaurants japonais États-Unis Histoire. Cuisine chinoise Histoire. COOKING General. bisacsh SOCIAL SCIENCE General. bisacsh Chinese restaurants fast Cooking, Chinese fast Cooking, Japanese fast Japanese restaurants fast United States fast History fast Arnold, Bruce Makoto, editor. Emin-Tunc, Tanfer, editor. Chong, Raymond Douglas, editor. has work: Chop suey and sushi from sea to shining sea (Text) https://id.oclc.org/worldcat/entity/E39PCGwXYBX9gbDyDyK466Vt8C https://id.oclc.org/worldcat/ontology/hasWork Print version: Chop suey and sushi from sea to shining sea. Fayetteville : The University of Arkansas Press, 2018 9781682260609 (DLC) 2017042834 Food and foodways (Fayetteville, Ark.) http://id.loc.gov/authorities/names/no2015034322 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1813013 Volltext |
| spellingShingle | Chop suey and sushi from sea to shining sea : Chinese and Japanese restaurants in the United States / Food and foodways (Fayetteville, Ark.) 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 LiuChapter 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 ChongChapter 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 BirkleChapter 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. Chinese restaurants United States History. Japanese restaurants United States History. Cooking, Chinese History. Cooking, Japanese History. http://id.loc.gov/authorities/subjects/sh97005764 Restaurants chinois États-Unis Histoire. Restaurants japonais États-Unis Histoire. Cuisine chinoise Histoire. COOKING General. bisacsh SOCIAL SCIENCE General. bisacsh Chinese restaurants fast Cooking, Chinese fast Cooking, Japanese fast Japanese restaurants fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh97005764 |
| title | Chop suey and sushi from sea to shining sea : Chinese and Japanese restaurants in the United States / |
| title_alt | Chinese and Japanese restaurants in the United States |
| title_auth | Chop suey and sushi from sea to shining sea : Chinese and Japanese restaurants in the United States / |
| title_exact_search | Chop suey and sushi from sea to shining sea : Chinese and Japanese restaurants in the United States / |
| title_full | 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. |
| title_fullStr | 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. |
| title_full_unstemmed | 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. |
| title_short | Chop suey and sushi from sea to shining sea : |
| title_sort | chop suey and sushi from sea to shining sea chinese and japanese restaurants in the united states |
| title_sub | Chinese and Japanese restaurants in the United States / |
| topic | Chinese restaurants United States History. Japanese restaurants United States History. Cooking, Chinese History. Cooking, Japanese History. http://id.loc.gov/authorities/subjects/sh97005764 Restaurants chinois États-Unis Histoire. Restaurants japonais États-Unis Histoire. Cuisine chinoise Histoire. COOKING General. bisacsh SOCIAL SCIENCE General. bisacsh Chinese restaurants fast Cooking, Chinese fast Cooking, Japanese fast Japanese restaurants fast |
| topic_facet | Chinese restaurants United States History. Japanese restaurants United States History. Cooking, Chinese History. Cooking, Japanese History. Restaurants chinois États-Unis Histoire. Restaurants japonais États-Unis Histoire. Cuisine chinoise Histoire. COOKING General. SOCIAL SCIENCE General. Chinese restaurants Cooking, Chinese Cooking, Japanese Japanese restaurants United States History |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1813013 |
| work_keys_str_mv | AT arnoldbrucemakoto chopsueyandsushifromseatoshiningseachineseandjapaneserestaurantsintheunitedstates AT emintunctanfer chopsueyandsushifromseatoshiningseachineseandjapaneserestaurantsintheunitedstates AT chongraymonddouglas chopsueyandsushifromseatoshiningseachineseandjapaneserestaurantsintheunitedstates AT arnoldbrucemakoto chineseandjapaneserestaurantsintheunitedstates AT emintunctanfer chineseandjapaneserestaurantsintheunitedstates AT chongraymonddouglas chineseandjapaneserestaurantsintheunitedstates |