In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today, the United States is home to more Chinese restaurants than any other ethnic cuisine. In this authoritative new history, author Andrew Coe traces the fascinating story of America's centuries-long encounter with Chinese food. CHOP SUEY tells how ...(展开全部)

Karate Chop, Dorthe Nors's acclaimed story collection, is the debut book in the collaboration between Graywolf Press and A Public Space. These fifteen compact stories are meticulously observed glimpses of everyday life that expose the ominous lurking under the ordinary. While his wife sleeps, a husband prowls the Internet, obsessed with female serial killers; a bureaucrat tries...(展开全部)

American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomi...(展开全部)

American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomi...(展开全部)

Yong Chen, raised by his food-loving mother in China, is professor of history at the University of California, Irvine, and served as the institution's associate dean of graduate studies. Among his numerous publications are Chinese San Francisco, 1850–1943: A Trans-Pacific Community. He co-curated a museum exhibit on the history of Chinese restaurants in the United States, and h...(展开全部)

In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today, the United States is home to more Chinese restaurants than any other ethnic cuisine. In this authoritative new history, author Andrew Coe traces the fascinating story of America's centuries-long encounter with Chinese food. CHOP SUEY tells how ...(展开全部)

きっ和、それらはぜんぶここにあるべきも的たち。完璧なバランス、そしてすぐにこわされるも的。

きっ和、それらはぜんぶここにあるべきも的たち。完璧なバランス、そしてすぐにこわされるも的。

This brief, core introduction to public speaking combines a concern with classic rhetoric with a strong focus on ethics, diversity, and the latest technology. "The Audience, The Message, The Speaker" emphasizes the speaker's responsibility to convey succinct, meaningful information that is well organized, reliable, and clearly expressed for the relevant audience.

约翰·哈斯林（Jogh Hasling），美国加利福尼亚福特希尔大学荣休教授，在该校主持演讲课程27年。1963年于萨克拉门托加州州立大学取得文学硕士学位，之后在该校任教并指导该校辩论队。1966年哈斯林来到福特希尔大学，教授演讲课并担任校广播台的教师顾问。随后，开设了小组讨论、人际沟通和广播新闻等课程，并撰写了相关书籍。教师是他的第二职业，他的第一职业是广播。从1952年到1961年，他为北加利福尼亚的若干电台担任播音员和技术人员。1980年，与麦格劳-希尔公司合作出版了《无线电广播基础原理》一书。 马昕，武汉大学英语专业硕士，曾供职于中华书局，现为自由译者及编辑。 袁婧，现于中国传媒大学攻读国际新闻与传播硕士学位，曾译有《佳能5D3教程》《文案创作完全手册》。