Jump to ContentJump to Main Navigation
Chop Suey, USAThe Story of Chinese Food in America$
Users without a subscription are not able to see the full content.

Yong Chen

Print publication date: 2014

Print ISBN-13: 9780231168922

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231168922.001.0001

Show Summary Details

Why Is Chinese Food So Popular?

Why Is Chinese Food So Popular?

Chapter:
(p.8) 1 Why Is Chinese Food So Popular?
Source:
Chop Suey, USA
Author(s):

Yong Chen

Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231168922.003.0001

This chapter considers various factors that account for the popularity of Chinese food in the United States. For the Chinese, their food prevailed in the United States because it was the best cuisine in the world. French historian Fernand Braudel also argued that Chinese food comparable to French food and believed that the reason for its prevalence is gastronomical. However, tracing the rise of Chinese food means going beyond the realm of gastronomy to see it as a result of cultural globalization. One important aspect of cultural globalization is curiosity about exotic cultures for vicarious pleasure. The chapter also looks into the obstacles to the mainstream acceptance of Chinese food, including the image of the Chinese as eaters of repulsive foods, such as rats.

Keywords:   Fernand Braudel, gastronomy, globalization, tourism, rats

Columbia Scholarship Online requires a subscription or purchase to access the full text of books within the service. Public users can however freely search the site and view the abstracts and keywords for each book and chapter.

Please, subscribe or login to access full text content.

If you think you should have access to this title, please contact your librarian.

To troubleshoot, please check our FAQs, and if you can't find the answer there, please contact us .