Why is American Chinese food different? Play Yong Chen, author of “Chop Suey, USA,” discusses American Chinese food on the China Global Television Network (4 minutes, 2015)
Tag: Chinese
Yong Chen
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 […]
Chop Suey and Sushi from Sea to Shining Sea: Chinese and Japanese Restaurants in the United States
edited by Bruce Makoto Arnold, Tanfer Emin Tunç, and Raymond Douglas Chong From the publisher: The essays in Chop Suey and Sushi from Sea to Shining Sea fill gaps in […]
3 Books about Chinese Food
Anti-Chinese Immigration Laws Encouraged Growth of Chinese Restaurants
The Chinese Exclusion Act of 1882 barred the entry of Chinese laborers into the United States, yet also ended up stimulating the formation of certain Chinese businesses through a system […]
From Canton Restaurant to Panda Express: A History of Chinese Food in the United States
by Haiming Liu From the publisher: From Canton Restaurant to Panda Express takes readers on a compelling journey from the California Gold Rush to the present, letting readers witness both […]
Fortune Cookie Chronicles: Adventures in the World of Chinese Food
by Jennifer B. Lee From the publisher: If you think McDonald’s is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, […]
Food of China
by E. N. Anderson From the publisher: To feed a quarter of the world’s population on only seven percent of the world’s cultivated land and at the same time to […]
Chow Chop Suey: Food and the Chinese American Journey
by Anne Mendelson From the publisher: Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The […]
Chop Suey, USA: The Story of Chinese Food in America
by Yong Chen From the publisher: 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. […]