000			01936cam a2200409Ii 4500
001			ocn917153959
003			OCoLC
005			20240726105002.0
008			150810s2015 nju ob 001 0 eng d
040			_aNT _beng _erda _epn _cNT _dOCLCO _dP@U _dIDEBK _dNT
020			_a9780813574776 _q((electronic)l(electronic)ctronic)
043			_aa-cc--- _an-us---
050	0	4	_aTX945 _b.F766 2015
049			_aNTA
100	1		_aLiu, Haiming, _d1953- _e1
245	1	0	_aFrom Canton Restaurant to Panda Express : _ba history of Chinese food in the United States / _cHaiming Liu.
260			_aNew Brunswick, New Jersey : _bRutgers University Press, _c(c)2015.
300			_a1 online resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_adata file _2rda
490	1		_aAsian American studies today
504			_a2
505	0	0	_aCanton Restaurant and Chinese Forty-Niners -- _tFlags of yellow silk -- _tChinamen live on rice -- _tChop suey and racial America -- _tKung pao Kosher : Jewish Americans and Chinese food -- _tGeneral Tso's chicken made in Taiwan -- _tSan Gabriel Valley as a capital of Chinese food -- _tWho owns culture? -- _tDin Tai Fung as a global dumpling house.
530			_a2 _ub
650		0	_aChinese restaurants _zUnited States _xHistory.
650		0	_aChinese Americans _xFood _zUnited States _xHistory.
650		0	_aChinese _xFood _zUnited States _xHistory.
650		0	_aFood habits _zUnited States _xHistory.
650		0	_aCooking, Chinese _xHistory.
655		1	_aElectronic Books.
856	4	0	_uhttps://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1049766&site=eds-live&custid=s3260518 _zClick to access digital title | log in using your CIU ID number and my.ciu.edu password
942			_cOB _D _eEB _hTX. _m2015 _QOL _R _x _8NFIC _2LOC
994			_a02 _bNT
999			_c85050 _d85050
902			_a1 _bCynthia Snell _c1 _dCynthia Snell