Yong Chen, raised by his food-loving mother in China, is professor of history at the University of California, Irvine, and served as the institution’s associate dean of graduate studies. Among his numerous publications are Chinese San Francisco, 1850–1943: A Trans-Pacific Community. He co-curated a museum exhibit on the history of Chinese restaurants in the United States, and his commentaries on food, immigration, and Sino-American relations appear frequently in the media in four languages.
Yong Chen on why American Chinese food is so different from authentic Chinese cuisine
News feature on China Central Television.
(5 minute video, 2015)
Yong Chen lecture on the invention of Chinese American Cuisine
A university lecture on the invention of Chinese American cuisine
(50 minute video, 2019)
Celebrating Chinese culture through food with Yong Chen and food writer Clarissa Wei
History professor Yong Chen and food writer Clarissa Wei discuss celebrating Chinese culture through food
(12 minute video, 2016)