"The History of Chop Suey in America" with Andrew Coe
"A toothsome stew." "The national dish of China." "A cheap kind of Cantonese hash." Chop suey is a remarkable success story, a dish both reviled and adored, that opened American palates to exotic cuisines. Now that it has almost disappeared from America's tables, it's time to look at chop suey's colorful history. Join independent scholar and Culinary Historians of New York (CHNY) member Andrew Coe to discover the truth behind the legends.
Andrew Coe has written for The New York Times, Saveur, Gastronomica, and Flavor & Fortune and is a contributor to "The Oxford Encyclopedia of Food and Drink in America." With his wife, Jane Ziegelman, he is a co-author of "Foie Gras, a Passion" (Wiley, 2000). Andrew is currently writing a history of Chinese food in the United States to be published by Oxford University Press in 2009.
A full Chinese buffet will be served, including vegetable chop suey, chicken chow mein, shrimp egg foo young, vegetable spring rolls, white rice, and roast pork fried rice.
IMPORTANT: ADVANCE PAYMENT IS REQUIRED BY SUNDAY, MARCH 9th
Grand Harmony Restaurant
98 Mott Street (between Canal and Hester Streets)
New York, NY 10013
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: No|