MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03767cam a2200529 i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
900194119 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20190729110315.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
150108s2015 nju b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2014049319 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780813574752 |
| Qualifying information |
hardcover |
| -- |
alkaline paper |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0813574757 |
| Qualifying information |
hardcover |
| -- |
alkaline paper |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780813574745 |
| Qualifying information |
paperback |
| -- |
alkaline paper |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0813574749 |
| Qualifying information |
paperback |
| -- |
alkaline paper |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Canceled/invalid ISBN |
9780813574769 |
| Qualifying information |
electronic publication |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Canceled/invalid ISBN |
9780813574776 |
| Qualifying information |
electronic book |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
.b79144329 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)900194119 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
DLC |
| Description conventions |
rda |
| Language of cataloging |
eng |
| Transcribing agency |
DLC |
| Modifying agency |
YDX |
| -- |
OCLCF |
| -- |
BDX |
| -- |
YDXCP |
| -- |
BTCTA |
| -- |
COO |
| -- |
OCLCO |
| -- |
PUL |
| -- |
OSU |
| -- |
UtOrBLW |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 043 ## - GEOGRAPHIC AREA CODE |
|---|
| Geographic area code |
n-us--- |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
OSUU |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX945.4 |
| Item number |
.L58 2015 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Liu, Haiming, |
| Dates associated with a name |
1953- |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
From Canton Restaurant to Panda Express : |
| Remainder of title |
a history of Chinese food in the United States / |
| Statement of responsibility, etc. |
Haiming Liu |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New Brunswick, New Jersey : |
| Name of producer, publisher, distributor, manufacturer |
Rutgers University Press, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2015] |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xi, 202 pages ; |
| Dimensions |
23 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 490 1# - SERIES STATEMENT |
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| Series statement |
Asian American studies today |
| 520 2# - SUMMARY, ETC. |
|---|
| Summary, etc. |
"The story of Chinese Americans through the lens of food. From Canton Restaurant in 1849 to Panda Express today, Chinese food history in America spans over 150 years. Chinese 'Forty-niners' were mostly merchants and restaurateurs who migrated here not to dig gold but to do trade. Racism against the Chinese slowed down the growth of the Chinese restaurant business in the late 19th century, but it made a rebound in the format of chop suey. From 1900 to the 1960s, chop suey as imagined authentic Chinese food attracted numerous American customers including Jewish Americans as its collective fan. Then the real Chinese food such as Hunan, Sichuan or Shanghai cuisine replaced chop suey houses in the 1970s following the arrival of new Chinese immigrants after immigration reform in 1965. Those regional-flavored Chinese restaurants were brought in and established by immigrants from Taiwan rather than mainland China. As Chinese restaurants in America turned Chinese in flavor, P.F. Chang's and Panda Express rose fast in the 1990s to meet the need of constantly changing and often multi-ethnically blended eating habits of American customers. Chinese food in America is a fascinating history about both Chinese and Americans. Embedded in this history is the story of human migration, culinary tradition, racial politics, ethnic identity, cultural negotiation, Chinese Diaspora and transnational life, and Chinese cuisine as a global food. Though a scholarly work, this book aims at all readers who are interested in food history and culture"--Provided by publisher |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Canton Restaurant and Chinese Forty-Niners -- Flags of yellow silk -- "Chinamen live on rice" -- Chop suey and racial America -- Kung pao Kosher : Jewish Americans and Chinese food -- General Tso's chicken made in Taiwan -- The San Gabriel Valley as a capital of Chinese food -- Who owns culture? -- Din Tai Fung as a global dumpling house |
| 596 ## - |
|---|
| -- |
1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Chinese restaurants |
| Geographic subdivision |
United States |
| General subdivision |
History |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Chinese Americans |
| General subdivision |
Food |
| Geographic subdivision |
United States |
| General subdivision |
History |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Chinese |
| General subdivision |
Food |
| Geographic subdivision |
United States |
| General subdivision |
History |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food habits |
| Geographic subdivision |
United States |
| General subdivision |
History |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking, Chinese |
| General subdivision |
History |
| 651 #0 - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME |
|---|
| Geographic name |
United States |
| General subdivision |
Ethnic relations |
| 651 #0 - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME |
|---|
| Geographic name |
United States |
| General subdivision |
Social life and customs |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
History. |
| Source of term |
fast |
| Authority record control number |
(OCoLC)fst01411628 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Asian American studies today |
| 948 ## - LOCAL PROCESSING INFORMATION (OCLC); SERIES PART DESIGNATOR (RLIN) |
|---|
| Series part designator, SPT (RLIN) |
u605141 |
| 903 ## - LOCAL DATA ELEMENT C, LDC (RLIN) |
|---|
| a |
32466 |