Showing Tag: " chop suey" (Show all posts)

"Genuine American Chop Suey Served Here"

Posted by John Jung on Monday, July 2, 2012, In : Chinese food 
      Considered by some to be the Julia Child of Chinese cookbooks, Grace Zia Chu was a pioneer Chinese cooking teacher and cookbook writer with her 1962 "Pleasures of Chinese Cooking" and 1975 "Madame Chu's Chinese Cooking School."  She died in 1999 at the ripe age of 99 but not without making a significant impact on the way Americans understood and appreciated the cooking of Chinese food.
      She will be also remembered for a much less important but nonetheless amusing tidbit.  She claime...
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Chop Suey and Issue of Authenticity Again

Posted by John Jung on Monday, June 4, 2012, In : Chinese food 
     
    Historian Charles. W. Hayford published a wonderful article that discussed the place of chop suey in the history of Chinese restaurant fare.   Although widely disparaged as not being authentic, Haywood points out it is "authentic" as American-Chinese food.

   On the overemphasis on authenticity, he notes that he has on occasion had dreary (but authentic) Peking duck in China while enjoying 
excellent (but inauthentic) sweet and sour pork in the U. S. He shared an amusing incident on a ...

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About Me


John Jung After retiring from a 40-year career as a psychology professor, I published 4 books about Chinese immigrants that detail the history of their laundries, grocery stores, and family restaurants in the U. S. and Canada.

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