Chop Suey USA

Chop Suey, USA is a wonderful American story, and a tasty one at that!” gordon h. chang, Stanford University “W ell organized and breathtakingly broad in its geographic scope, Chop Suey, USA is an utterly original and significant ...

Chop Suey  USA

American diners began flocking to Chinese restaurants more than a century ago, making Chinese cuisine the first mass-consumed food in the United States. By 1980, it had become the countryÕs most popular ethnic cuisine. Chop Suey, USA is the first comprehensive analysis of the forces that made Chinese food ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Chinese foodÕs transpacific migration and commercial success is both an epic story of global cultural exchange and a history of the socioeconomic, political, and cultural developments that shaped the American appetite for fast food and cheap labor in the nineteenth and twentieth centuries. Americans fell in love with Chinese food not because of its gastronomic excellence. They chose quick and simple dishes like chop suey over ChinaÕs haute cuisine, and the affordability of such Chinese food democratized the once-exclusive dining-out experience for underprivileged groups, such as marginalized Anglos, African Americans, and Jews. The mass production of food in Chinese restaurants also extended the role of Chinese Americans as a virtual service labor force and marked the racialized division of the American population into laborers and consumers. The rise of Chinese food was also a result of the ingenuity of Chinese American restaurant workers, who developed the concept of the open kitchen and popularized the practice of home delivery. They effectively streamlined certain Chinese dishes, turning them into nationally recognized brand names, including chop suey, the ÒBig MacÓ of the pre-McDonaldÕs era. Those who engineered the epic tale of Chinese food were a politically disfranchised, numerically small, and economically exploited group, embodying a classic American story of immigrant entrepreneurship and perseverance.

More Books:

Chop Suey, USA
Language: en
Pages: 352
Authors: Yong Chen
Categories: Social Science
Type: BOOK - Published: 2014-10-28 - Publisher: Columbia University Press

American diners began flocking to Chinese restaurants more than a century ago, making Chinese cuisine the first mass-consumed food in the United States. By 1980, it had become the countryÕs most popular ethnic cuisine. Chop Suey, USA is the first comprehensive analysis of the forces that made Chinese food ubiquitous
Chop Suey
Language: en
Pages: 320
Authors: Andrew Coe
Categories: History
Type: BOOK - Published: 2009-07-16 - Publisher: Oxford University Press

In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe
Chop Suey and Sushi from Sea to Shining Sea
Language: en
Pages: 320
Authors: Bruce Makoto Arnold, Tanfer Emin Tunç, Raymond Douglas Chong
Categories: Social Science
Type: BOOK - Published: 2018-06-15 - Publisher: University of Arkansas Press

The essays in Chop Suey and Sushi from Sea to Shining Sea fill gaps in the existing food studies by revealing and contextualizing the hidden, local histories of Chinese and Japanese restaurants in the United States. The writer of these essays show how the taste and presentation of Chinese and
Chow Chop Suey
Language: en
Pages: 336
Authors: Anne Mendelson
Categories: Social Science
Type: BOOK - Published: 2016-11-29 - Publisher: Columbia University Press

Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a virulently anti-Chinese climate is one of
American Chinese Restaurants
Language: en
Pages: 310
Authors: Jenny Banh, Haiming Liu
Categories: Business & Economics
Type: BOOK - Published: 2019-09-05 - Publisher: Routledge

With case studies from the USA, Canada, Chile, and other countries in Latin America, American Chinese Restaurants examines the lived experiences of what it is like to work in a Chinese restaurant. The book provides ethnographic insights on small family businesses, struggling immigrant parents, and kids working, living, and growing