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 ...

Continue reading ...