Listen /
Mahjong was first brought to the American public from China in the early 1920s. It was marketed as an ancient Chinese game, but it was actually created in the mid to late 1800s.
The game consists of players competing to form distinct sets or pairs of tiles, similar to gin rummy.
The game offered young Chinese Americans a way to connect with both cultures, according to historian Annelise Heinz.
After World War II, the game became popular among Jewish American women:
Young mothers, in particular, forged American mahjong culture during the 1950s and 1960s. At a time of suburbanization and newfound upward mobility for many Jewish families, regular weekly mahjong games helped women to build female-focused networks. Unusually, these groups weren’t focused on volunteerism or children’s education but offered a chance for women simply to have fun together. Mahjong became a cultural touchstone for many who grew up in postwar Jewish American homes, along with the
The New York Timesâ Hardcover Nonfiction Best Seller List. âNOW IâM JUST CRYING,â Zauner wrote on Twitter. The book was outsold in its category only by George W. Bushâs art book
Out of Many, One. Zauner wrote: âGod damn George Bush and his dumb ass paintings!!!!â
Zauner will discuss the book at a virtual talk for Harvard Book Store tonight at 7 p.m. Eastern with Alyse Whitney. âI will be very drunk and happy at this event tonight,â Zauner tweeted.
The new Japanese Breakfast album
February 28, 2021 / 7:31 AM / CBS News High-tech dine and dash scheme hits LA
Though many restaurants remain closed during the pandemic,
for those that remain open, dining and dashing remains a problem and even forced one Los Angeles restaurant owner to close up shop, CBS Los Angeles reports.
According to the Los Angeles Times, a growing number of the city s restaurants have struggled as scammers take advantage of internet ordering to use fraudulent credit cards or request refunds, claiming they never received part or all of an order.
The Korean Fusion Cafe Spoon by H had the ingredients to become an L.A. success story but is the epitome of a small business, with owner and chef Yoonjin Hwang working 15-hour days to run the restaurant with her mother and brother.