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“Chinese-American Cuisine” and the Authenticity of Chop Suey

Yong Chen

in Chop Suey, USA: The Story of Chinese Food in America

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231168922
eISBN:
9780231538169
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231168922.003.0007
Subject:
Sociology, Race and Ethnicity

This chapter discusses whether chop suey is Chinese in origin and why Chinese food has largely remained at the lower end in the hierarchy of mainstream American consumption. American consumers in ... More


Chop Suey, USA: The Story of Chinese Food in America

Yong Chen

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231168922
eISBN:
9780231538169
Item type:
book
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231168922.001.0001
Subject:
Sociology, Race and Ethnicity

This book offers an interpretation of the rise of Chinese food in the United States and reveals the forces that made this cuisine ubiquitous in the American gastronomic landscape. It describes how ... More


Epilogue

Thomas O. Höllmann

in The Land of the Five Flavors: A Cultural History of Chinese Cuisine

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231161862
eISBN:
9780231536547
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231161862.003.0008
Subject:
History, Asian History

This concluding chapter details the more recent evolutions of Chinese cooking after the nineteenth century. The Silk Road added plenty of foreign ingredients to Chinese cooking; today, the Chinese ... More


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