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book: Chop Suey, USA
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Chop Suey, USA

The Story of Chinese Food in America
Language: English
Published/Copyright: 2014

About this book

An epic tale of globalized cultural exchange by means of our first “fast food.”

Author / Editor information

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 his numerous publications are Chinese San Francisco, 1850–1943: A Trans-Pacific Community. He co-curated a museum exhibit on the history of Chinese restaurants in the United States, and his commentaries on food, immigration, and Sino-American relations appear frequently in the media in four languages.

Reviews

Chen's study provides a sharp critique and rebuke to the degraded status accorded to Chinese American food and its creators.

A compelling and provocative contribution to the burgeoning field of American food studies.

Alfred Yee:
Chop Suey, USA was meticulously researched with a very extensive bibliography, the content is well organized with linking points and arguments, and the text is written with clarity and purpose.

Sophisticated... Groundbreaking... Yong Chen has published an ambitious and important work that has made a curcial contribution not only to the historical understanding of Chinese cuisine in the United States but also to the study of food in general.

Chop Suey is an engaging combination of research and food writing blended into a unified read.

This well-researched book comes with seventy-eight pages of notes and a thirty-one page bibliography. It is seasoned with interested recipes, most of them chosen for their personal significance… An exciting intellectual endeavor.

Reading Yong Chen's new book… is an education. In some ways, it seems more like an encyclopedia or a peak into the brain of a man who has read and retained an almost overwhelming number of books… Readers can learn much from Chen's in depth analysis and framing.

A perceptive view of an America built on abundance and consumption... Well-researched...

Gordon H. Chang, Stanford University:
Food is not just about sustenance and taste. It is also about culture, economics, race, and identity. This is made abundantly clear in this fascinating account of the history of Chinese food in America. Chop Suey, USA is a wonderful American story, and a tasty one at that!

Jeffrey Pilcher, University of Toronto:
A thoroughly researched, highly readable account of the development of Chinese American food, this book fills important gaps in the literature of ethnic and food studies, while incorporating an appealing personal memoir into the narrative.

Hasia Diner, New York University:
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 anything like this.

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Publishing information
Pages and Images/Illustrations in book
eBook published on:
November 4, 2014
eBook ISBN:
9780231538169
Pages and Images/Illustrations in book
Main content:
312
Images:
18
Other:
<B>Halftones: </B>18
This book is in the series
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