Chinese Americans were once told they did not belong in the United States. They went on to create one of the country's most beloved cuisines.
Chow: Making the Chinese American Restaurant celebrates the birth and evolution of Chinese American restaurants, tracing their nearly 170-year history and sparking conversation about food culture, immigration, and what it means to be American.
CURTAIN OF MANY
Immerse yourself in this larger-than-life installation of 7,250 Chinese takeout boxes. Each one represents seven of the nearly 50,000 Chinese American restaurants in the country.
View a stunning timeline of Chinese American restaurant menus dating back to 1910. Beautifully designed and lovingly curated by MOFAD, these artifacts show the evolution of the cuisine, decade by decade.
KITCHENAID Culinary Studio
Enjoy tastings created by the country's most talented chefs who specialize in Chinese American cuisine. Each month, MOFAD will feature a different tasting.
Professor, School of Humanities, University of California, Irvine; author of Chop Suey, USA: The Story of Chinese Food in America
Culinary historian and author of Chop Suey: A Cultural History of Chinese Food in the United States
Special Advisor, American Studies, Brown University
Professor, Department of History; Core Faculty, Center for Asian American Studies, University of Texas at Austin
Assistant Professor of Global China Studies, NYU Shanghai
Food Futurist, The Future Market; born and raised in Chinese-American restaurants
Culinary historian and author of Chow Chop Suey: Food and the Chinese American Journey
Senior Critic, Eater.com
T.T. and Wei Fong Chao Professor of Asian Civilizations, MIT
Associate Curator, Smithsonian National Museum of American History
The following chefs and authors have contributed recipes to the KitchenAid Culinary Studio.
Flour Bakery, Myers + Chang
East Wind Snack Shop
Nom Wah Tea Parlor
Chef and author of So Lo and Cooking without Borders
Sugar and Plumm
LEE ANNE WONG
Koko Head Cafe
Author, Stir Frying to the Sky's Edge, The Breath of a Wok, and The Wisdom of the Chinese Kitchen