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Chop Suey, USAThe Story of Chinese Food in America$
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Yong Chen

Print publication date: 2014

Print ISBN-13: 9780231168922

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231168922.001.0001

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The Chinese Brillat-Savarin

The Chinese Brillat-Savarin

Chapter:
(p.153) 8 The Chinese Brillat-Savarin
Source:
Chop Suey, USA
Author(s):

Yong Chen

Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231168922.003.0008

This chapter focuses on Chinese-food cookbooks published in the United States up to the mid-1980s, when Chinese food became America's most ubiquitous ethnic cuisine. Capitalizing on the mounting popularity of Chinese restaurants, the publication of Chinese-food cookbooks was an important vehicle that elevated the visibility of Chinese food differently from the way restaurants did it. Written mostly by Chinese American authors, these cookbooks serve as a parameter of that visibility and signified the critical role of Chinese Americans in introducing and promoting Chinese food. A close analysis of this style of cookbook writing also helps us better appreciate the meaning that Chinese food held for Chinese Americans. Chinese American authors talked not only about their food but also about Chinese history and culture and, in many cases, about themselves in prominent, proud personal voices. Therefore, Chinese-food cookbooks embody the confluence of important trends in the larger world and matters that are extremely personal to Chinese Americans.

Keywords:   Chinese American authors, cookbooks, ethnic cuisine, recipes, Chinese Americans

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