Chop Suey : A Cultural History of Chinese Food in the United States

Home > Cook books > Chop Suey : A Cultural History of Chinese Food in the United States > Page 26
Chop Suey : A Cultural History of Chinese Food in the United States Page 26

by Coe, Andrew


  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.

  Downs, Jacques M. The Golden Ghetto. Bethlehem, Penn.: Lehigh University Press, 1997.

  Dreiser, Theodore. “The Chinese in St. Louis.” St. Louis Republic, January 14, 1894, 15.

  Du Halde, Jean-Baptiste. The General History of China. 4 vols. London: J. Watts, 1751.

  Dufferin, Lady Helen. Songs, Poems, and Verses. London: John Murray, 1894.

  Dunlop, Fuchsia. Shark’s Fin and Sichuan Pepper. New York: Norton, 2008.

  Dyce, Charles M. Personal Reminiscences of Thirty Years’ Residence in the Model Settlement Shanghai. London: Chapman and Hall, 1906.

  Ellis, George E. Bacon’s Dictionary of Boston. Boston: Houghton Mifflin, 1886.

  Elston, Robert G., X. Cheng, D. B. Madsen, et al. “New Dates for the North China Mesolithic.” Antiquity 71, no. 274 (December 1997): 985–94.

  Evans, Albert S. Á La California. San Francisco: A. L. Bancroft, 1873.

  Fairbank, John King. Trade and Diplomacy on the China Coast. Cambridge, Mass.: Harvard University Press, 1953.

  The “Fan Kwae” at Canton before Treaty Days. London: Kegan Paul, Trench, 1882.

  Fanning, Edmund. Voyages and Discoveries in the South Seas. Salem, Mass.: Marine Research Society, 1924.

  Ferretti, Fred. “Chinese Dishes, American Style.” New York Times, April 13, 1983, C1.

  Fisher, Vardis, and Opal Laurel Holmes. Gold Rushes and Mining Camps of the Early American West. Caldwell, N.J.: Caxton, 1968.

  Forman, Allan. “Celestial Gotham.” Arena, April 1893, 623.

  ———. “New York’s China-Town.” Washington Post, July 25, 1886, 5.

  Fortune, Robert. A Journey to the Tea Countries of China. London: John Murray, 1852.

  Franck, Harry A. Roving through South China. New York: Century, 1925.

  Frost, John. History of the State of California. Auburn, N.Y.: Derby and Miller, 1851.

  Fuess, Claude M. The Life of Caleb Cushing. 2 vols. Hamden, Conn.: Archon Books, 1965.

  Fuller, Sheri G. Chinese in Minnesota. St. Paul: Minnesota Historical Society Press, 2004.

  Fung Yu-Lan and Derek Bodde, eds. A Short History of Chinese Philosophy. New York: Macmillan, 1948.

  Garner, W. E. Reliable Recipes for Making Chinese Dishes. Long Branch, N.J.: F. M. Taylor, 1914.

  Gernet, Jacques. Daily Life in China on the Eve of the Mongol Invasion 1250–1276. London: Allen and Unwin, 1962.

  Gibson, Otis. The Chinese in America. Cincinnati: Hitchcock and Walden, 1877.

  Giles, Herbert A. A History of Chinese Literature. New York: F. Ungar, 1967.

  Glick, Clarence E. Sojourners and Settlers. Honolulu: Hawaii Chinese History Center, 1980.

  Goddard, Francis W. Called to Cathay. New York: Baptist Literature Bureau, 1948.

  Gong, William K. Insider’s Guide to Gourmet Chinatown. San Francisco: VCIM, 1970.

  Goodnow, Elizabeth. The Market for Souls. New York: M. Kennerley, 1910.

  Graham, Stephen. New York Nights. New York: George H. Doran, 1927.

  Gray, John Henry. China: A History of the Laws, Manners, and Customs of the People. London: Macmillan, 1878.

  Greene, Charles. “The Restaurants of San Francisco.” Overland Monthly, December 1892, 561–72.

  Greene, Gael. “A Scrutable Guide to New York’s Chinese Restaurants.” New York, April 2, 1979, 43–58.

  Gutzlaff, Charles. China Opened. 2 vols. London: Smith, Elder, 1838.

  Haig, Alexander M., Jr. Inner Circles. New York: Warner Books, 1992.

  Haldeman, H. R. The Haldeman Diaries. New York: Putnam, 1994.

  Haller, Henry. The White House Family Cookbook. New York: Random House, 1987.

  Hamilton, Roy W., ed. The Art of Rice. Los Angeles: UCLA Fowler Museum of Cultural History, 2003.

  Hamm, Margherita A. “The Anti-foreign Movement in China.” Independent, July 26, 1900, 1785–8.

  Hammond, Jonathan. “Ecological and Cultural Anatomy of Taishan Villages.” Modern Asian Studies 23, no. 3 (1995): 555–72.

  Hansen, Gladys, ed. The Chinese in California: A Brief Bibliographic History. Portland, Ore.: Richard Abel, 1970.

  Harper, Donald. “Gastronomy in Ancient China.” Parabola 9, no. 4 (1984): 38–47.

  Harrison, Alice A. “Chinese Food and Restaurants.” Overland Monthly, September 1917, 527–32.

  Harte, Bret. The Heathen Chinee. Boston: James R. Osgood, 1871.

  Hess, John L. “The Best American Food Is Chinese.” New York Times, August 18, 1974, 206.

  Hickey, William. Memoirs of William Hickey. 4 vols. New York: Knopf, 1921.

  Higman, Charles, and Tracey L-D Lu. “The Origins and Dispersal of Rice Cultivation.” Antiquity 72, no. 278 (December 1998): 867–78.

  Hittel, John S. The Resources of California. San Francisco: A. Roman, 1863.

  Hoizey, Dominique, and Marie-Joseph Hoizey. A History of Chinese Medicine. Edinburgh: Edinburgh University Press, 1993.

  Holdridge, John. Crossing the Divide. Lanham, Md.: Rowman and Littlefield, 1997.

  “Hot Hunan.” Sunset, October 1976, 88–9.

  “How about Sampling the Spicy Food of She-chwan?” Sunset, October 1974, 192–5.

  Howells, William Dean. A Hazard of New Fortunes. New York: Harper, 1889.

  The How Long Chinese Cook Book. New York: How Long, 1924.

  Hu, Shiu-ying. Food Plants of China. Hong Kong: Chinese University Press, 2005.

  Huang, H. T. Fermentations and Food Science. Vol. 6, pt. 5 of Science and Civilization in China, ed. Joseph Needham. Cambridge: Cambridge University Presss, 2000.

  Hunter, William C. Bits of Old China. London: K. Paul, Trench, 1885.

  Jenkins, Lawrence Waters. Bryant Parrott Tilden of Salem, at a Chinese Dinner Party. Princeton, N.J.: Princeton University Press, 1944.

  Johnson, Bryan R. “Let’s Eat Chinese Tonight.” American Heritage, December 1987, 98–107.

  Johnson, James Weldon. Black Manhattan. New York: Knopf, 1940.

  Jones, Idwal. “Cathay on the Coast.” American Mercury, August 1926, 453–60.

  Keeler, Charles. San Francisco and Thereabout. San Francisco: California Promotion Committee, 1903.

  Keeler, Ralph. “John Chinaman Picturesquely Considered.” Western Monthly, May 1870, 348.

  Kelly, William. An Excursion to California. London: Chapman and Hall, 1851.

  Kilgannon, Corey. “In Search of Chow Mein.” New York Times, November 23, 1997, CY1.

  Kissinger, Henry. The White House Years. Boston: Little, Brown, 1979.

  Klein, Jakob A. “‘For Eating, It’s Guangzhou’: Regional Culinary Traditions and Chinese Socialism.” In Harry West and Parvathi Raman, eds., Enduring Socialism: Explorations of Revolution and Transformation, Restoration and Continuation. New York: Berghahn Books, 2008, 44–76.

  Knechtges, David R. “Gradually Entering the Realm of Delight: Food and Drink in Early Medieval China.” Journal of the American Oriental Society 117, no. 2 (April–June, 1997): 229–39.

  ———“A Literary Feast: Food in Early Chinese Literature.” Journal of the American Oriental Society 106, no. 1 (January–March 1986): 49–63.

  Koutsky, Kathryn S., and Linda Koutsky. Minnesota Eats Out. St. Paul: Minnesota Historical Society Press, 2003.

  Kwong, Peter. The New Chinatown. New York: Hill and Wang, 1988.

  Kwong, Peter, and Dusanka Miscevic. Chinese America. New York: New Press, 2005.

  Lapidus, Dorothy Farris. The Scrutable Feast. New York: Dodd, Mead, 1977.

  Laudan, Rachel. The Food of Paradise. Honolulu: University of Hawai‘i Press, 1996.

  Lay, G. Tradescant. The Chinese as They Are. London: William Ball, 1841.

  Lee, Calvin. Cal
vin Lee’s Chinese Cooking for American Kitchens. New York: Putnam, 1958.

  ———. Chinatown, U.S.A. Garden City, N.Y.: Doubleday, 1965.

  Lee, Jennifer. The Fortune Cookie Chronicles. New York: Twelve, 2008.

  Lee, M. P. Chinese Cookery. London: Faber and Faber, 1943.

  Lee, Ping Quan. To a President’s Taste. Emmaus, Penn.: Rodale Press, 1939.

  Lee, Robert G. Orientals: Asian Americans in Popular Culture. Philadelphia: Temple University Press, 1999.

  Lee, Rose Hum. The Chinese of the United States of America. Hong Kong: Hong Kong University Press, 1960.

  ———. “The Decline of Chinatowns in the United States.” American Journal of Sociology 54, no. 5 (March 1949): 422–32.

  Leping Jiang and Li Liu. “New Evidence for the Origins of Sedentism and Rice Domestication in the Lower Yangzi River, China.” Antiquity 80, no. 308 (June 2006): 355–61.

  Lewis, Sinclair. Main Street & Babitt. New York: Library of America, 1992), 87.

  Li Chi: Book of Rites. Trans. James Legge. 2 vols. New Hyde Park, N.Y.: University Books, 1967.

  Li Shu-Fan. Hong Kong Surgeon. New York: Dutton, 1964.

  Light, Ivan. “From Vice District to Tourist Attraction: The Moral Career of American Chinatowns, 1880–1940.” Pacific Historical Review 43 (1974): 367–94.

  Lim, Genny, ed. The Chinese American Experience. San Francisco: Chinese Historical Society of America, 1984.

  Lin, Hsian Ju, and Tsuifeng Lin. Chinese Gastronomy. New York: Harcourt Brace Jovanovich, 1969.

  Liptzin, Sam. In Spite of Tears. New York: Amcho, 1946.

  Lloyd, B. E. Lights and Shades of San Francisco. San Francisco: A. L. Bancroft, 1876.

  Lo, Kenneth. Chinese Food. London: Hippocrene Books, 1972.

  Lobscheid, William. The Chinese: What They Are, and What They Are Doing. San Francisco: A. L. Bancroft, 1873.

  Lui, Mary Ting Yi. The Chinatown Trunk Mystery. Princeton, N.J.: Princeton University Press, 2005.

  Luo, Michael. “As All-American as Egg Foo Yong.” New York Times, September 22, 2004, F1.

  MacMillan, Margaret. Nixon and Mao. New York: Random House, 2007.

  Malcolm, Elizabeth. “The Chinese Repository and Western Literature on China, 1800 to 1850.” Modern Asian Studies 7, no. 2 (1973): 165–78.

  McAdoo, William. Guarding a Great City. New York: Harper, 1906.

  McAllister, Ward. Society as I Have Found It. New York: Cassell, 1890.

  McCawley, James D. The Eater’s Guide to Chinese Characters. Chicago: University of Chicago Press, 1984.

  McGovern, Patrick E., J. Zhang, J. Tang, et al. “Fermented Beverages of Pre- and Proto-historic China.” Proceedings of the National Academy of Sciences 101, no. 51 (December 21, 2004): 17593–8.

  McLeod, Alexander. Pigtails and Gold Dust. Caldwell, N.J.: Caxton, 1947.

  Mei, June. “Socioeconomic Origins of Emigration, Guangdong to California, 1850–1882.” Modern China 4, no. 4 (October 1979): 463–501.

  Meloney, William B. “Slumming in New York’s Chinatown.” Munsey’s Magazine, September 1909, 818–30.

  Miller, Hannah. “Identity Takeout: How American Jews Made Chinese Food Their Ethnic Cuisine.” Journal of Popular Culture 39, no. 3 (June 2006): 430–66.

  Miller, Stan, Arline Miller, Rita Rowan, et al. New York’s Chinese Restaurants. New York: Atheneum, 1977.

  Miller, Stuart Creighton. The Unwelcome Immigrant. Berkeley: University of California Press, 1969.

  Minford, John, and Joseph Lau. Classical Chinese Literature. New York: Columbia University Press, 2000.

  Morley, Charles, ed. Portrait of America: Letters of Henry Sienkiewicz. New York: Columbia University Press, 1959.

  Moss, Frank. The American Metropolis. 3 vols. New York: Peter Fenelon Collier, 1897.

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

  Newman, Jacqueline M. Food Culture in China. Westport, Conn.: Greenwood Press, 2004.

  Notes on California and the Placers. New York: H. Long, 1850.

  Nordhoff, Charles. California: For Health, Pleasure, and Residence. New York: Harper, 1873.

  O’Neill, Molly. “The Chop Suey Syndrome: Americanizing the Exotic.” New York Times, July 26, 1989, C1.

  Palmer, Albert W. Orientals in American Life. New York: Friendship Press, 1934.

  Pan, Lynn. The Encyclopedia of the Chinese Overseas. Cambridge, Mass.: Harvard University Press, 1999.

  ———, ed. Sons of the Yellow Emperor. Boston: Little, Brown, 1990.

  Peabody, A. P. “The Chinese in San Francisco.” American Naturalist, January 1871, 660–4.

  Peters, John R., Jr. Miscellaneous Remarks upon the Government, History, Religions, Literature, Agriculture, Arts, Trades, Manners, and Customs of the Chinese. Boston: John F. Trow, 1846.

  “Philadelphia Is Getting the Chinese Restaurant Craze.” Philadelphia Inquirer, November 12, 1899, 3.

  Ping-Ti Ho. “The Introduction of American Food Plants to China.” American Anthropologist 57, no. 2, pt. 1 (April 1955): 191–201.

  Pitt, Leonard. “The Beginnings of Nativism in California.” Pacific Historical Review 30, no. 1 (February 1961): 23–38.

  Quincy, Josiah. Memoir of the Life of John Quincy Adams. Boston: Crosby, Nichols, Lee, 1860.

  Rae, W. F. Westward by Rail. New York: D. Appleton, 1871.

  Ransome, Arthur. The Chinese Puzzle. London: Allen and Unwin, 1927.

  Rast, Raymond W. “The Cultural Politics of Tourism in San Francisco’s Chinatown, 1882–1917.” Pacific Historical Review 76, no. 1 (2007): 29–60.

  Rawls, James J., and Walton Bean. California: An Interpretative History. New York: McGraw-Hill, 2002.

  Rawski, Evelyn. The Last Emperors. Berkeley: University of California Press, 1998.

  Reinhart, Herman Francis. The Golden Frontier. Austin: University of Texas Press, 1962.

  Renqiu Yu. “Chop Suey: From Chinese Food to Chinese American Food.” In Chinese America: History and Perspectives, 1987. San Francisco: Chinese Historical Society of America, 1987, 87–100.

  Reynolds, I. P. “What Sam of Auburn Avenue Says.” Chicago Daily World, March 18, 1932, 4.

  Rhodes, F. S. “The Chinese in Honolulu.” Overland Monthly and Out West Magazine, November 1898, 467–75.

  Richardson, Albert D. Beyond the Mississippi. Hartford, Conn.: American, 1867.

 

‹ Prev