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Chop suey, USA : the story of Chinese food in America

Author: Yong Chen
Publisher: New York : Columbia University Press, [2014] © 2014
Series: Arts and traditions of the table, perspectives on culinary history.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
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 gastronomic landscape and turned the country into  Read more...
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Genre/Form: History
Document Type: Book
All Authors / Contributors: Yong Chen
ISBN: 9780231168922 0231168926
OCLC Number: 884500159
Awards: Commended for Honorable Mention - PROSE Awards in US History 2015
Description: xvii, 292 pages, 12 unnumbered pages of plates : illustrations, charts ; 24 cm.
Contents: Preface: The genesis of the book --
Introduction: Chop suey, the Big Mac of the pre-McDonald's Era --
Why is Chinese food so popular? --
The empire and empire food --
Chinese cooks as stewards of empire --
The cradle of Chinese food --
The rise of Chinese restaurants --
The makers of American Chinese food --
"Chinese-American Cuisine" and the authenticity of chop suey --
The Chinese Brillat-Savarin --
Conclusion: The home of no return --
Afterword: Why study food?
Series Title: Arts and traditions of the table, perspectives on culinary history.
Other Titles: The story of Chinese food in America
Responsibility: Yong Chen.
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Abstract:

An epic tale of globalized cultural exchange by means of our first "fast food."  Read more...

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Well organized and breathtakingly broad in its geographic scope, Chop Suey, USA is an utterly original and significant contribution to the field. Yong Chen has done a superb job. No one has attempted Read more...

 
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