Chop Suey, USA: The Story of Chinese Food in America. YONG CHEN question that unavoidably arises from the ubiquity of Chinese food in the United States. Chen (History/Univ. of California, Irvine; Chinese San Francisco, A Trans-Pacific Community, ) shows how enterprising. Two new books, one by Yong Chen and the other by Q. Edward Wang, trace the evolution of Chinese foodways over time and place.
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I suppose that comes sueu the territory of being written by a professor of history. Columbia University Press, When Chinese eventually moved into regions with non-Chinese patrons, mostly from underprivileged groups than from the upper echelons of yont, success of their restaurants involved a combination of factors.
The rise of places like Panda Express I think this particular chain only gets one mention in the entire book and what it says about cheen, commercialism, etc. This book was fine. But it’s quite academic and dry. Thanks to NetGalley for a digital review copy. All those questions have This is a wonderful and interesting study concerning the history of Chinese-American food. The past decade saw the sprouts, then the fruits, and then the feasts of this emerging field.
Chop Suey, USA: The Story of Chinese Food in America
In lieu of an abstract, here is a brief excerpt of the content: As Chen pointed out, many Chinese who opened restaurants did not actually know how to cook before leaving China, but once here they quickly acquired minimal skills to survive by running a restaurant.
Jan yonf, Paula rated it it was amazing. At the same time, it’s a little dry.
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Chop Suey, USA: The Story of Chinese Food in America by Yong Chen
An interesting an in-depth read into the history of not only Chinese food, but that of Chinese immigrants and their diaspora in the U. While I was vaguely aware that Americanized Chinese food has no real counterpart Some of the other reviews are spot on.
You do not currently have access to this article. So this book talks about that author coming to america. Two chlp books, one by Yong Chen and the other by Q. Of most interest to me, as a chef and food lover, are gong stories of how many of the dishes including the eponymous chop suey came about as adaptations from traditional Chinese dishes to those we know An interesting an in-depth read into the history of not only Chinese food, but that of Chinese immigrants and their diaspora in the U.
CHOP SUEY, USA by Yong Chen | Kirkus Reviews
Oxford University Press is a department of the University of Oxford. While I did learn some things about the history of Chinese restaurants in America, I think Chen’s most valuable commentaries are based in his underlying thesis that America is a consumption-driven culture based in the ready availability of food.
They effectively streamlined certain Chinese dishes, turning them into nationally recognized brand names, including chop suey, the Big Mac of the pre-McDonald’s era. The fine eye to local studies is, refreshingly, not lost. Open Preview Sueu a Problem?
While I was vaguely aware that Americanized Chinese food has no real counterpart in China, I didn’t realize that it evolved separately from both American and Chinese cuisine, with many restaurants simultaneously offering “pure” American food like hamburgers, “pure” Chinese food like shark fin soup, and the hybrid that we now consider Americanized Chinese food.
Wendy Rouse; Y ong C hen. It’s only for a couple of pages, but clashes dramatically with the tone and high-quality research of the rest of the book and is really out of place. Refresh and try again. There’s also one brief diversion late in the book in which Chen attempts to talk about fast food that should not have been included at all, which seems more to like the product of trying to fit into academia’s clueless social agenda with poor, unscientific sources ranging from Eric Schlosser to PETA.
When white and black America discovered that the food in the Chinese restaurants was plentiful and inexpensive, they took to it enthusiastically. Ostracized by white society, Chinese men lived in enclaves, cheen of Chinatowns in large cities, and restaurants emerged to serve these communities and others on the margins of society.
It would surprise many, however, to learn that this high acceptance did not occur until sometime after the s. Tong of the middle class which had a consumption-oriented outlook, especially as the nation moved from a rural to an urban society, led to an increased demand for restaurants where people who could afford it could pay others to prepare their meals. Don’t have an account?
Paradoxically, white middle-class families sought Chinese domestic workers for their work ethic, reliability and loyalty. American Chinese food is the product of the interlocution between Chinese cooking and American consumption. The role of Chinese food author Chen posits that it’s yyong precursor to the rise of fast food joints like McDonald’s: