Jump to ContentJump to Main Navigation
Chop Suey, USA
Users without a subscription are not able to see the full content.

Chop Suey, USA: The Story of Chinese Food in America

Yong Chen

Abstract

This book offers an interpretation of the rise of Chinese food in the United States and reveals the forces that made this cuisine ubiquitous in the American gastronomic landscape. It describes how 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, this food had become the country's most popular ethnic cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, Afr ... More

Keywords: American Chinese food, United States, chop suey, marginalized groups, Anglos, African Americans, Jews, Chinese Americans, restaurant market

Bibliographic Information

Print publication date: 2014 Print ISBN-13: 9780231168922
Published to Columbia Scholarship Online: November 2015 DOI:10.7312/columbia/9780231168922.001.0001

Authors

Affiliations are at time of print publication.

Yong Chen, author
University of California, Irvine