There, in a showcase of the main entry hall is a showcase exploring the history of Chinese food in America. Cedric Yeh, the Smithsonian’s Chairman of Asian and Pacific American Initiatives, ...

Fuchsia Dunlop’s masterly new book, “Invitation to a Banquet: The Story of Chinese Food,” is not a cookbook per se. But it has an earthiness that calls to mind Morris’s comment.

Food A Short History of the Chinese Restaurant From stir-fried buffalo to Matzoh Foo Young. By Gish Jen. April 27, 2005 7:00 PM. A menu from the 1900s. Copy Link Share Share Comment ...