“An eye-opener, a book that will give everyone a deep appreciation of the exquisite skill required to produce authentic Chinese food and the sweep of history that brought Chinese cooking to America. Anne Mendelson’s prodigious research has given us a highly respectful, insightful, refreshing, wonderfully written, and utterly compelling account of the role and plight of Chinese restaurant workers in this country. I learned something new on every page.”
~Marion Nestle, professor of nutrition, food studies, and public health at New York University and author of Soda Politics
May is Asian and Pacific Islander Heritage Month. This week, we’re looking at how the Chinese community has influenced cooking in American culture. In Chow Chop Suey: Food and the Chinese American Journey, Anne Mendelson uses cooking to trace different stages of the Chinese community’s footing in the larger white society. Check back on Wedneday to read a Q&A with Mendelson, and on Friday to read an excerpt from the book’s introduction. Today, fill out the form below for your chance to win a copy of the book!
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