Ashkenazi Jews and Chinese Food

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For many Ashkenazi Jews in the United States, Christmastime sparks memories of egg rolls and General Tso's chicken. How did the affinity for Chinese food amongst many Jews begin? Trace this delicious history from the turn-of-the-century Lower East Side to today’s take-out lo mein with Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States.

About the Speaker

Andrew Coe is a food writer and culinary historian who has written for Gastronomica, Saveur, the New York Times, and the Wall Street Journal. He is the author of Chop Suey: A Cultural History of Chinese Food in the United States and coauthor, with Jane Ziegelman, of A Square Meal: A Culinary History of the Great Depression.

Other programs in this series:
A Very Jewish Christmas: Jesus and Shabbtai Zvi, from Heretic to Hero (2022)
A Very Jewish Christmas: Old World Jewish Christmas Traditions (2019)
A Very Jewish Christmas (2017)