Chop Suey A Cultural History of Chinese Food in the United States

by Coe, Andrew

• ISBN13: 9780195331073
• ISBN10: 0195331079
• Edition: 1st
• Format: Hardcover
• Copyright: 2009-07-16
• Publisher: Oxford University Press

Summary

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, the United States is home to more Chinese restaurants than any other ethnic cuisine. In this authoritative new history, author Andrew Coe traces thefascinating story of America's centuries-long encounter with Chinese food. ChopSuey tells how we went from believing that Chinese meals contained dogs and rats to making regular pilgrimages to the neighborhood chop suey parlor. From China, the book follows the story to the American West, whereboth Chinese and their food struggled against racism, and then to New York and that crucial moment when Chinese cuisine first crossed over to the larger population. Along this journey, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origin; illuminates why American Jews fell in love with egg rolls and chow mein; and shows how Nixon's 1972 trip to China opened our palatesto a new world of cuisine; and explains why we still can't get dishes like restaurants serve in China. The book also shows how larger historical forces shape our tastes--the belief in Manifest Destiny, the American assertion of military might in the Pacific, and the country's post-WWII rise tosuperpower status. Written for both popular and academic audiences, Chop Suey reveals this story through prose that brings to life the characters, settings and meals that helped form this crucial component of American food culture.

Author Biography

Andrew Coe has written for Saveur, Gastronomica, and the New York Times, is a coauthor of Foie Gras: A Passion and has contributed to the Oxford Companion to American Food and Drink. He has dined at Chinese restaurants around the world and lives in Brooklyn, New York.

Table of Contents

Acknowledgments	p. ix
List of Illustrations	p. xi
Stags' Pizzles and Birds' Nests	p. 1
Putrified Garlic on a Much-used Blanket	p. 38
Coarse Rice and Water	p. 64
Chinese Gardens on Gold Mountain	p. 103
A Toothsome Stew	p. 144
American Chop Suey	p. 180
Devouring the Duck	p. 211
Photo Credits	p. 253
Notes	p. 255
Bibliography	p. 265
Index	p. 279
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