‘Chinese Food’ in America: From Chop Suey to a Spoonful of Ginger

Angela Y. LinChinese Lit 132 . Professor Eileen Chow . May 10, 2002

An Outline

Project Overview A Brief History Analysis and DiscussionConcluding Thoughts

Project Overview

In-class perspectives on ChinatownsFood as a social and cultural lensFocusing on the presentWhy cookbooks?Julia Child

A Brief History

Chinese food in America and the invention of chop sueyThe evolution of Chinese cookbooks

A Brief History

Analysis and Discussion

From ethnic cookbook to an ethnic identity Chinese in Chinatown vs. Chinese-American Assimilation vs. multiculturalism

The ‘modern’ Chinese cookbook Narrative, authenticity, and roots Chinese philosophy

“Every Grain of Rice”

In search of authenticity – personal narrativesEmphasis on the familyMother-daughter relationshipsCookbooks as photo albumsChildhood memories and growing up Chinese-American

“Every Grain of Rice”

“A Spoonful of Ginger”

Divulging Chinese “Secrets” Discovering Chinese philosophies Yin and yang Feng shui

Reflection of a broader societal trend?

“A Spoonful of Ginger”

“A Spoonful of Ginger”

Concluding Thoughts

Are Chinese cookbooks unique?Ethnic cuisine as reflection of current attitudes How perceive ourselves How perceived by others Cultural capital

Changing the ‘American’ lifestyleThe next generation…what now?

What Now?

What Now?

Yan Can Cook…but Ming says:

East meets West: “cutting-edge American cuisine.”What of Chinese-America?

“Food is the best way for us to achieve world peace. We all need to spend more time at the dinner table.”

A Happy Ending

Cultural, linguistic, and culinary integration: a centuries-old processAnd finally…the ‘dan tat’

Bon Appetit!