Chop Suey

本书作者安德鲁·科伊（Andrew Coe），美国知名饮食文化学者、作家，熟稔中国饮食传统，为《美味》《纽约时报》《洛杉矶时报》《华尔街日报》等媒体撰写饮食文化类专栏文章超过20年，并且是《牛津美国餐饮百科全书》的作者之一。他的著作《来份杂碎：中餐在美国的文化史》最初由牛津大学出版社出版，并获得业内和舆论的一致好评。目前，他和家人在纽约生活。

出版者:Oxford University Press

作者:Andrew Coe

页数:320

出版时间:2009-7-16

价格:USD 24.95

装帧:Hardcover

isbn号码:9780195331073

图书标签:饮食文化美国文化史历史foodCoe非小说

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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, the United States is home to more Chinese restaurants than any other ethnic cuisine. In this authoritative new history, author Andrew Coe traces the fascinating story of America's centuries-long encounter with Chinese food. CHOP SUEY tells how we went from believing that Chinese meals contained dogs and rats to making regular pilgrimages to the neighborhood chop suey parlor. From China, the book follows the story to the American West, where both Chinese and their food struggled against racism, and then to New York and that crucial moment when Chinese cuisine first crossed over to the larger population.

Along this journey, 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 origin; illuminates why American Jews fell in love with egg rolls and chow mein; and shows how Nixon's 1972 trip to China opened our palates to a new world of cuisine; and explains why we still can't get dishes like restaurants serve in China. The book also shows how larger historical forces shape our tastes—the belief in Manifest Destiny, the American assertion of military might in the Pacific, and the country's post-WWII rise to superpower status. Written for both popular and academic audiences, CHOP SUEY reveals this story through prose that brings to life the characters, settings and meals that helped form this crucial component of American food culture.

读后感

昨晚拆的封，晚上就觉得很有意思，白天陪女儿击剑一直在看，终于看完了。从美国人第一次来华接触中餐，到尼克松来华访问，到2008年奥运会的美国人对中餐的态度。 其实整本书不止是中餐，还有历史，美国排华史，中美建交史。 反正我是搞明白了左宗棠鸡，以前在纽约，头一次听说...

- 台灣的翻譯書真的很不錯，大大補足了香港的'不足'，讓繁體字出版更為豐富。 - 本書的英文版寫於2009年，剛好是北点奧運後。不過譯成中文已是11年後的今年了。 - 讀著這書，我才（再一次）意識到自己對美國的陌生，我對美國的歷史進程不太了解，對地方也沒有多少概念（除了年...  

《来份杂碎》 一位美国学者通过美国视角讲述美式中餐的历史。 作为一名地道的中国吃客，竟然第一次听说“炒杂碎”这美国中式名菜，真是枉在吃喝界摸爬滚打这么多年啊。 杂碎就是用猪肉片或鸡肉片混合豆芽、洋葱、芹菜、竹笋和荸荠等等炒出来的一锅杂菜。这道所谓的“名菜”原本...  

用户评价

Lucy Long 在Folklore的课上推荐的。。。

“ Whenever the discussion became a little too heated, or the Chinese felt that the Americans needed to unwind a bit, Zhou would suggest another duck dinner. ”北京烤鸭破冰中美关系，周总理认清了美国人的吃货本质啊。。。

“ Whenever the discussion became a little too heated, or the Chinese felt that the Americans needed to unwind a bit, Zhou would suggest another duck dinner. ”北京烤鸭破冰中美关系，周总理认清了美国人的吃货本质啊。。。

趣味横生，也不算小书哇，电子书8个多小时呢..其中有讲到犹太人开中餐馆的趣事，中餐已经进化到非常流行的年代了..chop suey真心好吃啊蔬菜又多

懂得欣赏中餐之美味还是要有一个中国胃