For most of us, chop suey brings to mind debased supermarket version of exotic Chinese dishes, suitable for only the most unsophisticated and least adventurous. But in this book, historian Yong Chen sees cultural pride and immigrant entrepreneurialism.
This review initially appeared in CHoWline, the monthly newsletter of the Culinary Historians of Washington, D.C. some of whose members are busy chasing Peter Chang around the mid-Atlantic, in search of authenticity and deliciousness!
You might want to consider joining CHoW, even if you’re not local–the newsletter is a great source of information and camaraderie. And we’re a bargain–our membership dues are mere pocket change.