'I'll-take-chop-suey': Restaurants as agents of culinary and cultural change (US)

被引：41

作者：

Barbas, S ^{[1
]}

机构：

[1] Chapman Univ, Orange, CA USA

来源：

关键词：

D O I：

10.1111/1540-5931.00040

中图分类号：

C [社会科学总论];

学科分类号：

03 ; 0303 ;

摘要：

[No abstract available]

引用

页码：669 / 686

页数：18

共 18 条

[1]

ALLEN R, 1928, GOOD HOUSEKEEPIN JAN, P72

[2]

[Anonymous], AM EATS OUT

[3]

Bonner Arthur, 1997, Alas! What Brought Thee Hither? The Chinese in New York, 1800-1950

[4]

CROW C, 1937, HARPERS SEP, P422

[5]

EVANS JC, 1923, GOOD HOUSEKEEPIN MAR, P67

[6]

Gabaccia Donna., 1998, We Are What We Eat: Ethnic Food and the Making of Americans

[7]

Gibson O., 1877, The Chinese in America

[8]

HANCOCK E, 1925, NATL RESTAURANT JAN, P26

[9]

Harrison A., 1917, OVERLAND MONTHLY JUN, P527

[10]

HELDKE L, 2000, PILAF POZOLE PAD THA