The Roots of Chinese Cuisine in America

This chapter explores the historical journey of Chinese restaurants in North America, beginning in the mid-19th century and highlighting the societal attitudes towards Chinese immigrants and their food. It focuses on the dish chop suey, examining its debated origins and cultural implications while reflecting on the complexities of identity amid the backdrop of the Chinese Exclusion Act. The speakers share personal anecdotes and engage in light-hearted banter, illustrating the evolving perception of Chinese cuisine in American culture.