Yong Chen

UCI’s Virtuous Table series of themed meals provides physical, intellectual and spiritual sustenance

The New York Times and UC’s Global Food Initiative look into the evolution of America’s favorite ethnic food

Before fast food and home delivery, there was chop suey and red leather booths. American Chinese food was a precursor to ubiquitous chain restaurants, democratizing the once-exclusive dining-out experience for working-class whites, African Americans and Jews.

Professor Yong Chen flavors history with his passion for food