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. Professor Yong Chen’s book 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. At this event, Professor Chen and Chef Jessica Van Roo will share recipes and the history behind them.
Co-sponsored by the UCI Libraries, Illuminations, and the Advisory Council on Campus Climate, Culture and Inclusion