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Chop Suey, USA - The Story of Chinese Food in America (gnv64)

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Chop Suey, USA: The
Story of Chinese Food in America
by Yong Chen
Columbia University Press | October 2014 | eISBN
978-0-231-53816-9 | ePUB | 346 pages | 22.2 mb
http://www.amazon.com/Chop-Suey-USA-Traditions-Perspectives-ebook/dp/B00O0FYGZ6

The rise of Chinese food in
America’s gastronomical landscape in the late nineteenth and early twentieth centuries is one of the greatest
epic stories of cultural exchange in world history. The arrival of Chinese food on American shores injected a refreshing
air of diversity to a country long dominated by Anglo culinary monotony that many have lamented since the nineteenth
century. By 1980, Chinese food had become the country’s most popular ethnic cuisine. The spread of Chinese
restaurants facilitated a quiet but revolutionary change that enriched America’s palate. More important, it
marked the country’s socioeconomic transformation, turning dining out into a democratic experience. A thoroughly
researched, highly readable account of the development of Chinese American food, this book fills important gaps in the
literature of ethnic and food studies, while incorporating an appealing personal memoir into the narrative.

About the Author
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 his commentaries on food, immigration, and Sino-American
relations appear frequently in the media in four languages.

CONTENTS
Preface: The Genesis of the Book

Acknowledgments      
Introduction: Chop Suey, the Big Mac of the Pre-McDonald’s Era

1.  Why Is Chinese Food So Popular? 
2.  The Empire and Empire Food 
3.  Chinese Cooks
as Stewards of Empire 
4.  The Cradle of Chinese Food 
5.  The Rise of Chinese Restaurants 
6.  The Makers of American Chinese Food
7.  “Chinese-American Cuisine” and the
Authenticity of Chop Suey 
8.  The Chinese Brillat-Savarin      
Conclusion: The Home of
No Return      
Afterword: Why Study Food? 
Notes 
Bibliography 
Index

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