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Tracing the development of Americanized Chinese food
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Tracing the development of Americanized Chinese food
On hot days like this one, it’s tempting to let somebody else cook. For many Americans, the take-out cuisine of choice is Chinese food.
Writer Andrew Coe told KPCC’s "Patt Morrison" that many of the dishes people in this country savor are based on the peasant fare of a region in the Pearl River delta.
Andrew Coe: "This was the food of relatively poor farmers and townsfolk who lived in a town called Toishon. And it’s Toishonese food adapted to American taste that was the basis for chop suey, chow mein, egg rolls, egg foo young, all the classics of what we consider Chinese-American cuisine."
Coe is the author of Chop Suey: A Cultural History of Chinese Food in the United States.
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