Post #670421 by JOHN-O on Sat, Mar 9, 2013 12:05 PM

In my ongoing pursuit of Chop Suey scholarship, I recently finished reading this book which covers "a cultural history of Chinese food in the United States"...

The food's significance in Pre-Tiki culture as introduced by Donn Beach and Trader Vic is documented by the author. In fact the use of Chop Suey (and I use this as inclusive term for all Cantonese food tailored for American tastes) as a "Polynesian" staple from the 1930's though the 1960's may represent the cuisine's last pop cultural gasp. After Nixon visited China, that opened up American awareness to the great diversity of authentic Chinese food. This further relegated dishes like Chop Suey, Chow Mein, and Egg Fu Yung as unsophisticated fare for the unwashed masses.

Here's another take away that I got from the book. Contrary to the belief that Chinese food was considered exotic fare to Pre-Tiki palates, the author states that by the 1920's...

"Chop Suey and Chow Mein had claimed a place in the national diet alongside ham and eggs, coffee and a slice of pie, and Sunday pot roast."

So how did Don Beach get away with passing off Chop Suey as such exotic cuisine when most people (at least in major urban cities) considered it mere cheap and filling food ??

Musta been the cocktails !! :D