Episode 261: What's a Wok? The Evolution of Chinese Food in America
Published January 19, 2017
43 min
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    Chinese food first became popular in America under the shadow of violence against Chinese aliens. In her book Chow Chop Suey, Anne Mendelson traces the introduction of an altered Cantonese cuisine to white Americans by poor Chinese immigrants during the Gold Rush. She follows the eventual abolition of anti-Chinese immigration laws and demographic changes that transformed the face of Chinese cooking in America.
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