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Chinese-Americans

Stereotyped as the model minority, Asian Americans do not fit easily into the narrative of race in America.

Editor’s Note: Michael Luo is the Executive Editor of The New Yorker and the author of Strangers in the Land: Exclusion, Belonging, and the Epic Story of the Chinese in America, from which portions of this essay was adapted.

Once the most famous Chinese dish in America, chop suey helped spur the growth of Chinese restaurants. A Smithsonian curator is now criss-crossing the country to research its beginnings. 

In a nation of immigrants, picking ten books about the immigrant experience is no easy task. One could plausibly argue that any book about post-Columbian America concerns the immigrant experience.

Americans have been doing just that since the days of the California gold rush—and we’re still not full

A photograph taken in New York’s Chinatown in 1933 seems to sum up the special place of Chinese restaurants in American culture.

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