#4,558 in Cookbooks, food & wine books
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Reddit mentions of Chop Suey: A Cultural History of Chinese Food in the United States
Sentiment score: 1
Reddit mentions: 3
We found 3 Reddit mentions of Chop Suey: A Cultural History of Chinese Food in the United States. Here are the top ones.
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Lord, the assumptions/priviledge that is in your post/responses...
The cuisine you're describing isn't an "old food fad" or "old food phenomenon." It's a multi-generation adaptation of a people's (the immigrant Chinese) cuisine in response to the to conditions, available ingredients, and demands of the people around them; in North America. To say that it isn't authentic, or calling it "fake crap," is condescending (and shows a lack of understanding) to the thousands of Chinese immigrants who have lived/worked/adapted/died in the U.S. and Canada for the past 200 hundred years. To think that this cuisine doesn't exist anymore (outside of of old menus) shows how sheltered/closed off you truly are. It is no greater/worse, nor is it less "authentic," than all the [regional] Chinese cuisine from China/Taiwan. It is a food style unto it's own; with it's own influences, responses, techniques and made by people who [usually] identify as Chinese.
If you want to try and know what you're talk about:
Books:
Chop Suey: A Cultural History of Chinese Food in the United States by Andrew Coe
The Fortune Cookie Chronicles: Adventures in the World of Chinese Food by Jennifer 8. Lee
Sweet and Sour: Life in Chinese Family Restaurants by John Jung
Wu: Globalization of Chinese Food by David Y.H. Wu and Sidney C.H. Cheung
China to Chinatown: Chinese Food in the West by J.A.G. Roberts
Ethnic Regional Foodways United States: Performance Of Group Identity by Linda Keller Brown
The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home by Diana Kuan
American Chinatown: A People's History of Five Neighborhoods by Bonnie Tsui
Documentary:
Chinese Restaurants directed by Cheuk Kwan (IMDB Overview)
I think the restaurants apply a business model that their peers have proven to work.
It's about surviving in the restaurant business and making money, not introducing exotic plates to Americans.
There's a history of Chinese-American food, written by ANDREW COE, that is a revealing read for students of how we got to Ma Po Tofu and Orange Beef, or whatever.
http://www.amazon.it/Chop-Suey-Cultural-History-Chinese/dp/0195331079/