Chop suey
Subtitle: a cultural history of Chinese food in the United States
By: Andrew Coe.
Publisher: Oxford University Press
Published: 2009
Place of publication: Oxford; New York
Language: eng
Format: Hardcover
ISBN-13: 9780195331073
Subjects: Cookery, Chinese; Food habits -- United States -- History
Notes: Includes bibliographical references and index.
Table of contents: title: Stag's pizzles and bird's nests; title: Putrefied garlic on a much-used blanket; title: Coarse rice and water; title: Chinese gardens on Gold Mountain; title: A toothsome stew; title: American chop suey; title: Devouring the duck.