Chow Chop Suey - (Arts and Traditions of the Table: Perspectives on Culinary H) by Anne Mendelson (Hardcover)

Chow Chop Suey is a comprehensive history of American Chinese food that delves into the complexities of cultural exchange, immigration, and culinary innovation.

With a focus on the experiences of Cantonese immigrants, this book provides a nuanced understanding of how Chinese food became popular in America, despite facing anti-Chinese sentiment and violence. Through vivid storytelling and meticulous research, Mendelson sheds light on the little-known history of Chinese restaurants and their role in shaping American culinary culture.

She explores how hybridized Chinese-American dishes like chop suey and egg foo young were created to appeal to a white palate, while still maintaining the essence of Cantonese cuisine. Chow Chop Suey is more than just a food history – it's a testament to the resilience and creativity of Chinese immigrants in the face of adversity.

With its richly detailed narrative and thoughtful analysis, this book is an essential read for anyone interested in American culinary culture, immigration history, or simply delicious food.

So why wait? Order your copy of Chow Chop Suey today and discover the fascinating story behind America's favorite Chinese dishes!