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Chop Suey, USA: The Story of Chinese Food in America (Arts and Traditions of the Table: Perspectives on Culinary History)

Amazon.com Price:  $34.53 (as of 05/05/2019 16:40 PST- Details)

Description

American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in america. By 1980, it had transform the country’s most well liked ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the upward thrust of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption.

Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food’s tour de The usa is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely way of life. Americans fell in love with Chinese food not as a result of its gastronomic excellence but as a result of its affordability and convenience, which is why they preferred the quick and simple dishes of China whilst shunning its haute cuisine. Epitomized by chop suey, American Chinese food was once a forerunner of McDonald’s, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews.

The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept that of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.

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