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Chop suey is not a dish you find in China. One story says it comes from California, created by Chinese railroad workers who gathered each night and threw whatever scraps they had into the wok. Another myth credits the chef of a Qing dynasty envoy to the U.S., who sought to please both Asian and American palates. Whatever the truth, the dish recalls the jumble of perceptions and misperceptions that come with every cultural encounter. It’s what the West thinks it knows about China.
Like the dish it’s named after, Chop Suey has a little bit of everything. This literary journal features fresh writing from Latin America, Spain, China, and beyond—all published in Spanish. The inaugural issue includes articles by Santiago Villa and Lucila Carzoglio, fiction by Wang Anyi and Samantha Schweblin, an interview with Enrique Larreta, poems, book review, and much more.
*Please review our return and refund policy before placing your order:
Due to the nature of our products, once your purchase has been received and signed for, we will offer no refunds or exchanges. Before signing for a delivery, please check to make sure that the package has arrived in good condition. If the shipment has been damaged in transit, please decline the delivery and contact us.
Product Details:
- Year of Publication: 2018
- Language: Spanish
- Edition Size: 500
- Number of Pages: 100 (including front and back cover)
- Size: 17 x 24 cm
- Every purchase includes a Chop Suey canvas tote bag
Chop suey（大杂烩）在中国并不是一道常见的菜色。有人说它源自美国加利福尼亚，由中国铁路工人发明，他们每到晚上就会聚集在一起并把所有剩菜剩饭丢入炒锅。也有人称是出自一位清朝特派厨师之手，在迎接外宾时他必须做出能同时取悦亚洲人和美国人的口味。无论真相为何，这道菜都让人想起在不同文化交会下，随之产生的种种混杂感受和误解。这也是西方世界认为自己对于中国的了解。
如同它的命名所示，《Chop Suey》包罗万象，和所有东西都沾得上一点边。这本文学期刊收录了来自拉丁美洲、西班牙、中国和其他地方的新鲜文章，以西班牙语出版。第一期包含了 Santiago Villa 和 Lucila Carzoglio 的文章、王安忆和 Samantha Schweblin 的小说、Enrique Larreta 的采访，以及诗歌、书评等等。
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产品详情:
- 创作年份：2018
- 语言：西班牙语
- 发行量： 500
- 页数：100 页（包括封面封底）
- 尺寸：17 x 24 厘米
- 购买即会附赠 Chop Suey 帆布托特包
