Chop suey
a cultural history of Chinese food in the United States
Book • 2009
Andrew Coe's Chop Suey examines how Chinese food was transformed and popularized in America, exploring immigrants, restaurants, and cultural exchange.
The book traces early Chinatown restaurants, the development of Americanized dishes like chop suey and chow mein, and the cuisine's place in immigrant and American identity.
Coe situates culinary change within immigration laws, urban life, and shifting tastes across decades up to more recent regional Chinese cuisines.
He combines archival research, interviews, and food history to show how Chinese food became a national favorite and cultural touchstone.
The book illuminates both the food itself and broader themes of assimilation, modernity, and multicultural encounter.
The book traces early Chinatown restaurants, the development of Americanized dishes like chop suey and chow mein, and the cuisine's place in immigrant and American identity.
Coe situates culinary change within immigration laws, urban life, and shifting tastes across decades up to more recent regional Chinese cuisines.
He combines archival research, interviews, and food history to show how Chinese food became a national favorite and cultural touchstone.
The book illuminates both the food itself and broader themes of assimilation, modernity, and multicultural encounter.
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Andrew Coe
Ashkenazi Jews and Chinese Food
