Presented by
Soo Lon Moy, Curator of the Chinese-American Museum of Chicago and
Bennet Bronson, Curator of the The Field Museum

Chinese owned restaurants proliferated in the first two decades of the 20th century, they all seemed to announce themselves with signs advertising “Chop Suey,” so much so that the term became emblematic for such restaurants.  The popularity of these restaurants was attributed to their contrast with the bland offerings of most of the “American” restaurants of the time and the desire for variety and perhaps a touch of the exotic from their clientele.

The final irony was that with the introduction of real Chinese cooking in urban areas and the increased sophistication of American tastes these dishes are rapidly disappearing from menus, and the “traditional” Chinese restaurant, ubiquitous in mid-century America, is likely to become extinct.  Egg foo young, chop suey and chow mein are familiar dishes among Americans, but not always featured in Chinese restaurants today.

Program hosted at Roosevelt University