A Scrutable Guide to New York's Chinese Restaurants
Author | : Gael Greene |
Publisher | : |
Total Pages | : 16 |
Release | : 1979 |
Genre | : Chinese restaurants |
ISBN | : |
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Author | : Gael Greene |
Publisher | : |
Total Pages | : 16 |
Release | : 1979 |
Genre | : Chinese restaurants |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 96 |
Release | : 1979-04-02 |
Genre | : |
ISBN | : |
New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
Author | : |
Publisher | : |
Total Pages | : 96 |
Release | : 1979-04-02 |
Genre | : |
ISBN | : |
New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
Author | : Anne Mendelson |
Publisher | : Columbia University Press |
Total Pages | : 353 |
Release | : 2016-11-29 |
Genre | : Social Science |
ISBN | : 0231541295 |
Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a virulently anti-Chinese climate is one of several pivotal events in Anne Mendelson's thoughtful history of American Chinese food. Chow Chop Suey uses cooking to trace different stages of the Chinese community's footing in the larger white society. Mendelson begins with the arrival of men from the poorest district of Canton Province during the Gold Rush. She describes the formation of American Chinatowns and examines the curious racial dynamic underlying the purposeful invention of hybridized Chinese American food, historically prepared by Cantonese-descended cooks for whites incapable of grasping Chinese culinary principles. Mendelson then follows the eventual abolition of anti-Chinese immigration laws and the many demographic changes that transformed the face of Chinese cooking in America during and after the Cold War. Mendelson concludes with the post-1965 arrival of Chinese immigrants from Taiwan, Southeast Asia, and many regions of mainland China. As she shows, they have immeasurably enriched Chinese cooking in America but tend to form comparatively self-sufficient enclaves in which they, unlike their predecessors, are not dependent on cooking for a white clientele.
Author | : Wanda Chin |
Publisher | : |
Total Pages | : 164 |
Release | : 1991 |
Genre | : Business & Economics |
ISBN | : 9780962744402 |
"Dim sum: The truly moveable feast. Get in on New York's fastest growing, fastest paced breakfast, lunchtime and brunchtime happening -- it's for anyone who likes to eat, meet, and socialize. Dim sum, which literally means "dot your heart," is a delectable parade of assorted steamed, baked, and fried appetizers and snacks, served at dozens of the city's Chinese restaurants from early morning through the mid-afternoon. Inside this new guide you get: unbiased reviews of the 30-plus dim sum eateries in Manhattan and the outer boroughs ; time-, money-, and patience-saving tips and strategies on how to eat it, when to go, and how to enjoy it ; a descriptive menu of 100 dim sum dishes ; maps and directions by all modes of transportation ; historical lore, do-it-yourself resources, and side trip suggestions to make a great day of dim summing. It doesn't matter if you're a native New Yorker or a visitor, dining solo or with your kids, with business colleagues or on a budget -- you will find 'Dim Sum: How About Some?' to be your passport to ethnic eating at its best."--
Author | : Daniel Young |
Publisher | : Rough Guides |
Total Pages | : 486 |
Release | : 2003 |
Genre | : Travel |
ISBN | : 9781843530985 |
New York's 18,000 restaurants guarantee an almost infinite diversity and choice. They also make settling on a place to eat an extremely challenging prospect. This guide aims to make that process a little simpler. There are 350 reviews covering all budgets and boroughs, from Brooklyn's Indian eateries to the finest French restaurants on the Upper East Side. The only criterion for entry into the book is a thorough recommendation.
Author | : |
Publisher | : |
Total Pages | : 96 |
Release | : 1979-04-02 |
Genre | : |
ISBN | : |
New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
Author | : Dorothy Farris Lapidus |
Publisher | : Dodd Mead |
Total Pages | : 246 |
Release | : 1977-01-01 |
Genre | : Cookery, Chinese |
ISBN | : 9780396074489 |
Author | : William Clifford |
Publisher | : |
Total Pages | : 160 |
Release | : 1970 |
Genre | : Chinese restaurants |
ISBN | : |