American diners began to flock to Chinese restaurants more than a century ago; making Chinese food the first mass-consumed cuisine in the United States. By 1980; it had become the country's most popular ethnic cuisine. Chop Suey; USA offers the first comprehensive interpretation of the rise 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 America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience; which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey; American Chinese food was 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 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.
#4153088 in Books 2010-03-01Original language:EnglishPDF # 1 .70 x 5.70 x 8.80l; .75 #File Name: 0231154321256 pages
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