What happened when chop suey, a Chinese dish with American roots, encountered Jewish customers in New York at the turn of the 20th century?
What happened when chop suey, a Chinese dish with American roots, encountered Jewish customers in New York at the turn of the 20th century?
4th floor, Joyce B. Cowin Women's History Niche
What happened when chop suey, a Chinese dish with American roots, encountered Jewish customers in New York at the turn of the century? A new Center for Women’s History installation in the Joyce B. Cowin Women’s History Niche sheds light on the vibrant, gastronomic collaboration between two ethnic communities. From debates in the Yiddish press to the publication of kosher Chinese cookbooks, and from representations in fine art to restaurant ephemera, the installation explores how Jewish and Chinese women, with a shared love for food, together introduced a new phenomenon in the 1960s: kosher Chinese cuisine. Curated by Shiyong Lu, Mellon Foundation Predoctoral Fellow in Women’s History and Public History, and Anna Danziger Halperin, Director for the Center for Women’s History.
Exhibitions at The New York Historical are made possible by Dr. Agnes Hsu-Tang and Oscar Tang, the Saunders Trust for American History, the Evelyn & Seymour Neuman Fund, the New York City Department of Cultural Affairs in partnership with the City Council, and the New York State Council on the Arts with the support of the Office of the Governor and the New York State Legislature. WNET is the media sponsor.
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