Tham khảo Chop suey

  1. E. N. Anderson, The Food of China, Yale University Press, 1990, ISBN 0300047398, p. 216
  2. E. N. Anderson, "Guangzhou (Canton) Cuisine", in Solomon H. Katz. Encyclopedia of Food and Culture. (New York: Scribner's, 2003; Vol I ISBN 0684805685), p. 392.
  3. E. N. Anderson Jr. and Marja L. Anderson, "Modern China: South" in K. C. Chang, Food in Chinese Culture: Anthropological and Historical Perspectives, Yale, 1977. p. 355.
  4. Alan Davidson. The Oxford Companion to Food. (Oxford: Oxford University Press, 1999; ISBN 0192115790), p. 182.
  5. "Chop Suey: From Chinese Food to Chinese American Food", Chinese America: History and Perspectives 87 (1987): 91–93
  6. Joseph R. Conlin, Bacon, Beans and Galantines: Food and Foodways on the Western Mining Frontier, University of Nevada Press: Reno 1986, pp. 192–3
  7. Madeline Y. Hsu, "From Chop Suey to Mandarin Cuisine: Fine Dining and the Refashioning of Chinese Ethnicity During the Cold War Era," trong Sucheng Chan, Madeline Yuan-yin Hsu, eds., Chinese Americans and the Politics of Race and Culture (Philadelphia: Temple University Press, 2008): 173–193. full text in PDF
  8. Current Literature, October 1888, p. 318, as quoted in the Oxford English Dictionary, Second Edition, 1989.
  9. Louis Joseph Beck, New York's Chinatown: An Historical Presentation of Its People and Places, p. 50 full text at Google Books
  10. Liang, Q. (1903) 新大陆游记 (Tân đại lục du kí). Bắc Kinh: Social Sciences Documentary Press (reprint 2007). ISBN 7-80230-471-7. “然其所谓杂碎者,烹饪殊劣,中国人从无就食者。”
  11. Cornet Chop Suey YouTube

Tài liệu tham khảo

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