| 翻訳と辞書 |
subgum
Subgum or sub gum (traditional: 什錦; simplified: 什锦; Cantonese: sap6 gam2; pinyin: shí jǐn; literally "numerous and varied") is a type of American Chinese dish in which one or more meats and/or seafood are mixed with vegetables, and sometimes also noodles, rice, or soup. It originates from Cantonese cuisine and is a commonly encountered dish on the menus of Chinese restaurants in North America.
The earliest known mention of "subgum" is in 1902 in a list of Chinese dishes in the Chicago Daily Tribune.〔"A Line-O'-Type Or Two","Chicago Daily Tribune", January 25, 1902, p. 12〕 An early indirect mention of ''sub-gum'' is in 1906;〔J.H. Long ''et al.'', "Report of the Committee on Preliminary Medical Education", ''The Councilor's Bulletin'', American Medical Association, January 15, 1906, p. 260 (full text )〕 in 1909, there is a more explicit reference to ''sub gum deang'' at a Chicago restaurant〔"'Hi How' Party in Chinatown", ''Chicago Daily Tribune'', July 12, 1909, p. 3〕 and in 1913, to ''sub gum gai suey'' at a New York restaurant.〔"Sub Gum Hom Theon Gaî", ''The Edison Monthly'', 5:12 (May, 1913), p. 442. (full text )〕
==See also==
*Chop suey
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「subgum」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|