Chop Suey : A Cultural History of Chinese Food in the United States (35 page)

BOOK: Chop Suey : A Cultural History of Chinese Food in the United States
7.32Mb size Format: txt, pdf, ePub
ads

4
. Buwei Y. Chao,
How to Cook and Eat in Chinese
(New York: John Day, 1945), 15.

 

5
. Chao,
How to Cook and Eat in Chinese
, 31.

 

6
. “News of Food,”
New York Times
, May 10, 1945.

 

7
. Victor Nee and Brett de Bary Nee,
Longtime Californ
’ (New York: Pantheon, 1972), 115.

 

8
. Cecilia S. Y. Chiang,
The Mandarin Way
(Boston: Little, Brown, 1974), 265.

 

9
. Craig Claiborne and Virginia Lee,
The Chinese Cookbook
(Philadelphia: Lippincott, 1972), xiii.

 

10
. “Directory to Dining,”
New York Times
, December 18, 1964, 38.

 

11
. Richard H. Solomon,
A Revolution Is Not a Dinner Party
, New York, 1975, 53.

 

12
. Memorandum of conversation, July 10, 1971, 12:10
P.M
.–6
P.M
., National Security Archive, electronic briefing book no. 66, doc. 35, 21.

 

13
. John Holdridge,
Crossing the Divide
(Lanham, Md.: Rowman and Littlefield, 1997), 60.

 

14
. Holdridge,
Crossing the Divide
, 60.

 

15
. Henry Kissinger,
The White House Years
(Boston: Little, Brown, 1979), 783.

 

16
. Holdridge,
Crossing the Divide
, 69.

 

17
. Visit of Richard Nixon, President of the United States, to the People’s Republic of China, notes for Mrs. Nixon, February 1972, box 43, Richard Nixon Presidential Library; briefing books, 1969–74, staff member and office files—Susan A. Porter, White House central files, National Archives, College Park, Maryland.

 

18
. Howard Hillman, “Beware of Yankee Chow Mein,”
Wall Street Journal
, June 22, 1972, 16.

 

19
. Roy Andries de Groot, “One Great Dish,”
Chicago Tribune
, September 11, 1978, D3.

 

20
. B. H. Fussell, “An Oriental Touch in Cedar Grove,”
New York Times
, December 17, 1978, NJ 35.

 

21
. Fred Ferretti, “Chinese Dishes, American Style,”
New York Times
, April 13, 1986, C1.

 
 
BIBLIOGRAPHY
 

Anderson, Eugene N.
The Food of China
. New Haven, Conn.: Yale University Press, 1988.

 

Arkush, R. David, and Leo O. Lee, eds.
Land without Ghosts
. Berkeley: University of California Press, 1989.

 

Arndt, Alice, ed.
Culinary Biographies
. Houston: Yes Press, 2006.

 

Avakian, Monique.
Atlas of Asian-American History
. New York: Facts on File, 2002.

 

Bancroft, Hubert Howe.
History of California
. Vol. 6.
1848–1859
. San Francisco: A. L. Bancroft, 1888.

 

———. “Mongolianism in America.” In
The Works of Hubert Howe Bancroft
, vol. 38,
Essays and Miscellany
. San Francisco: A. L. Bancroft, 1890, 331.

 

Barbas, Samantha. “‘I’ll Take Chop Suey’: Restaurants as Agents of Culinary and Cultural Change.”
Journal of Popular Culture
36, no. 4 (spring 2003): 669–86.

 

Barth, Gunther.
Bitter Strength
. Cambridge: Harvard University Press, 1964.

 

Beck, Louis J.
New York’s Chinatown
. New York: Bohemia, 1898.

 

Birrell, Anne.
Chinese Mythology: An Introduction
. Baltimore: Johns Hopkins University Press, 1993.

 

Bishop, William H.
Old Mexico and Her Lost Provinces
. New York: Harper, 1883.

 

Borthwick, J. D.
Three Years in California
. Edinburgh: W. Blackwood, 1857.

 

Bossé, Sara. “Cooking and Serving a Chinese Dinner in America.”
Harper’s Bazaar
, January 1913, 127.

 

———. “Giving a Chinese Luncheon Party.”
Harper’s Bazaar
, March 1913, 135.

 

———. “Giving a Chinese Tea in America.”
Harper’s Bazaar
, April 1913, 192.

 

Bowles, Samuel.
Across the Continent
. Springfield, Mass.: Samuel Bowles, 1865.

 

———.
Our New West
. Hartford, Conn.: Hartford, 1869.

 

Bridgman, Eliza J. Gillett.
The Pioneer of American Missions in China
. New York: A. D. F. Randolph, 1864.

 

Brooks, Will. “A Fragment of China.”
Californian
, July 1882, 6–14.

 

Brownstone, David M., and Irene M. Franck.
Facts about American Immigration
. New York: H. W. Wilson, 2001.

 

Capron, E. S.
History of California
. Boston: John Jewett, 1854.

 

Carpenter, Frank G.
China
. Garden City, N.Y.: Doubleday, Page, 1925.

 

Chan, Shiu Wong.
The Chinese Cook Book
. New York: Frederick A. Stokes, 1917.

 

Chan, Sou.
The House of Chan Cookbook
. Garden City, N.Y.: Doubleday, 1952.

 

Chan, Sucheng.
This Bittersweet Soil
. Berkeley: University of California Press, 1986.

 

———, ed.
Chinese American Transnationalism
. Philadelphia: Temple University Press, 2006.

 

Chang, Iris.
The Chinese in America
. New York: Viking, 2003.

 

Chang, K. C., ed.
Food in Chinese Culture
. New Haven, Conn.: Yale University Press, 1977.

 

Chao, Buwei Y.
How to Cook and Eat in Chinese
. New York: John Day, 1945.

 

Chapman, Mary. “Notes on the Chinese in Boston.”
Journal of American Folklore
5, no. 19 (October–December 1892): 321–4.

 

Chen, Yong.
Chinese San Francisco, 1850–1943
. Stanford, Calif.: Stanford University Press, 2000.

 

———. “The Internal Origins of Chinese Emigration to California Reconsidered.”
Western Historical Quarterly
28, no. 4 (winter 1997): 520–46.

 

Cheng, F. T.
Musings of a Chinese Gourmet
. London: Hutchison, 1954.

 

Chesterfield, Philip Dormer Stanhope.
Lord Chesterfield’s Advice to His Son
. Philadelphia: Thomas Dobson, 1786.

 

Chiang, Cecilia S. Y.
The Mandarin Way
. Boston: Little, Brown, 1974.

 

Chinatown Handy Guide
. San Francisco: Chinese, 1959.

 

Chinese Committee, International Institute, Y.W.C.A., Honolulu.
Chinese Home Cooking
. Honolulu: Paradise of the Pacific, 1945.

 

The Chinese Traveller
. London: E. and C. Dilly, 1772.

 

Ching, Frank. “China: It’s the Latest American Thing.”
New York Times
, February 16, 1972, 1.

 

Chinn, Thomas W., ed.
A History of the Chinese in Calfornia: A Syllabus
. San Francisco: Chinese Historical Society of America, 1969.

 

Chu, Louis H. “The Chinese Restaurants in New York City.” Master’s thesis, New York University, 1939.

 

Chung, Henry W. S.
Henry Chung’s Hunan Style Chinese Cookbook
. New York: Harmony, 1978.

 

Claiborne, Craig.
The New York Times Guide to Dining Out in New York
. New York: Atheneum, 1969.

 

Claiborne, Craig, and Virginia Lee.
The Chinese Cookbook
. Philadelphia: Lippincott, 1972.

 

Clark, Helen F. “The Chinese of New York, Contrasted with Their Foreign Neighbors.”
Centur
y, November 1896, 104–13.

 

Clifford, Nicholas R. “A Revolution Is Not a Tea Party: The ‘Shanghai Mind(s)’ Reconsidered.”
Pacific Historical Review
59, no. 4 (November 1990): 501–26.

 

Cohen, Lucy M.
Chinese in the Post–Civil War South
. Baton Rouge: Louisiana State University Press, 1984.

 

Condit, Ira M.
The Chinaman as We See Him
. Chicago: F. H. Revell, 1900.

 

———.
English and Chinese Reader with a Dictionary
. New York: American Tract Society, 1882.

 

Conlin, Joseph R.
Bacon, Beans, and Galantines
. Reno: University of Nevada Press, 1986.

 

Conwell, Russell H.
Why and How: Why the Chinese Emigrate, and the Means They Adopt for the Purpose of Reaching America
. Boston: Lee and Shepard, 1871.

 

Crawford, Gary, and Chen Shen. “The Origins of Rice Agriculture.”
Antiquity
72, no. 278 (December 1998): 858–67.

 

Crawford, Gary, A. P. Underhill, J. Zhou, et al. “Late Neolithic Plant Remains from Northern China.”
Current Anthropology
46, no. 2 (April 2005): 309–18.

 

Crow, Carl. “Shark’s Fins and Ancient Eggs.”
Harper’s
, September 1937, 422–9.

 

Culin, Stewart. “Customs of the Chinese in America.”
Journal of American Folklore
3, no. 10 (July–September 1890): 191–200.

 

Curti, Merle, and John Stalker. “‘The Flowery Flag Devils’—The American Image in China 1840–1900.”
Proceedings of the American Philosophical Society
96, no. 6 (December 1952): 663–90.

 

Dall, Caroline.
My First Holiday
. Boston: Roberts, 1881.

 

Damon, Frank W. “The Chinese at the Sandwich Islands.”
Missionary Herald
, December 1885, 518–9.

 

Danton, G. H. “Chinese Restaurants in America.”
China Journal of Science and Arts
, May 1925, 286–9.

 

Davis, John Francis.
The Chinese
. New York: Harper, 1836.

 

De Casseres, Benjamin. “All-Night New York in the Dry Season of 1919.”
New York Times
, August 17, 1919, 73.

 

De Groot, Roy Andries. “How to Get a Great Chinese Meal in an American Chinese Restaurant.”
Esquire
, August 1972, 130.

 

Dean, William.
The China Mission
. New York: Sheldon, 1859.

 

Delfs, Robert A.
The Good Food of Szechwan
. Tokyo: Kodansha, 1974.

 

Denker, Joel.
The World on a Plate
. Boulder, Colo.: Westview Press, 2003.

 

Dennys, N. B., ed.
The Treaty Ports of China and Japan
. London: Trübner, 1867.

 

Densmore, G. B.
The Chinese in California
. San Francisco: Pettit and Russ, 1880.

 

“Diet of the Chinese.”
Chinese Repository
, February 1835, 465.

 

Dirlik, Arif, ed.
Chinese on the American Frontier
. Lanham, Md.: Rowman and Littlefield, 2001.

 

Donovan, Holly Richardson, Peter Donovan, and Harvey Mole.
A Guide to the Chinese Food and Restaurants of Taiwan
. Taipei: By the authors, 1977.

 

Doolittle, Justus.
Social Life of the Chinese
. London: Sampson Low, Son, and Marston, 1868.

 

Downing, C. Toogood.
The Fan-Qui in China
. London: Henry Colburn, 1838.

BOOK: Chop Suey : A Cultural History of Chinese Food in the United States
7.32Mb size Format: txt, pdf, ePub
ads

Other books

Mount! by Jilly Cooper
Cavanaugh Rules by Marie Ferrarella
Four Live Rounds by Blake Crouch
The Tewkesbury Tomb by Kerry Tombs
Miracles and Mischief by Mary Manners
Trail of the Mountain Man by William W. Johnstone
Levels of Life by Julian Barnes
The Wolf's Gold by Anthony Riches