100 books like Chop Suey

This unlikely thriller of a book explores a seemingly bland subject: the network of interstate highways built by the Federal Government after World War II. In fact, these highways transformed American culture, not only spelling the demise of many country roads and small towns but replacing the friendly hitchhiker with the terrifying “killer on the road.” Further, the highways led to the creation of rest stops and shadowy neighborhoods that came to harbor predators, while the interstates aided the criminals’ flight. Killer on the Road keeps you on the edge of your seat, unfolding into horror, mystery, and victimization.

Nearly a century ago, in the small town of Dayton, Tenn., one of the most heated trials in U.S. history occurred. Few Americans could ignore the small, crowded, overheated courtroom where an illustrious criminal lawyer squared off against a renowned politician over the teaching of the theory of human evolution. The case, which pitted religion (William Jennings Bryan) against science (Clarence J. Darrow), highlighted the rift between urban and rural values, and demonstrated the rising authority of modern educators and experts. Perhaps most exciting, this book chronicles the untamed expansion of American popular culture during the 1920s. 

“A ghost story, a haunting unto itself”—thus, music journalist Nick Tosches opens his tough tale of the boxer Sonny Liston, two-time heavyweight champion of the world. Born in 1932 into a family of tenant farmers that lived on the border of Arkansas and Mississippi, Liston grew up with violence, reinforced by an early stint in prison. Deftly, Tosches conjures the grim, ruthless culture of professional boxing during the 1950s and 60s. Most poignantly, he shows that Liston never possessed his own life—not in the fields from which he fled as a youth and not as a winner in the ring. He was always owned by white men who operated a fundamentally racist business. For readers interested in Black cultural history, this is a timely book. 

If you read one biography/memoir of a Gilded Age criminal, make it this one. It tells the story (often in his own words) of the celebrated pickpocket George Appo, an odd little half-Chinese, half-Irish, one-eyed fellow who could make $800 in a few days when most working men made less than that in a year. Appo would rivet New Yorkers when he testified about his second career as a “green goods” con man, working to swindle gullible out-of-towners who came to buy purported counterfeit money at a discount, only to discover that there was nothing but sawdust inside the packages they carried away. Appo refused to name names, though, as he was a self-described “good fellow.”  

Food inspired by the traditions of Italy are well known around the world, and Mariani examines how the nation had an outsized impact on global food culture. Once considered an unsophisticated cuisine better known for macaroni or pizza, Mariani argues Italian food has since displaced French cuisine as the quintessential example of haute dining culture. His discussion of Italian food history largely centers how it disseminated globally. He discusses Italian American foods, but as part of the whole rather than as a distinct cuisine onto itself.    

The Jewish-style delicatessen is one of the great gifts to food enthusiasts. Merwin’s extensive history details how Jewish immigrant cuisine arrived in America and evolved from an object of ethnic foreignness into part of mainstream culture. There are a large number of parallels between Jewish immigrant and Italian immigrant experiences, especially centered on food in places like New York City’s Lower East Side, where both groups congregated. Merwin mixes in pop cultural references alongside deep research. My favorite detail Merwin revealed was that by 1926, New York City had more than 900 different sandwich combinations.

Jennifer 8 Lee looks at the history of Chinese American food, but with an emphasis on restaurants and food production. For instance, I learned one of the leading fortune cookie manufacturers has a factory just a few blocks from where I live in Brooklyn, and the differences in low cost and fermented of soy sauce. Lee looks at modern Chinese American cuisine through a global lens showing the impact across continents, including exporting Chinese American favorites like fortune cookies back to China. 

Corner grocery stores are everywhere in New York City, but most of the time we never really think very hard about them. Ben Ryder Howe on the other hand, drew on his own experience running the family bodega. The store he ran was on the border between a rapidly gentrifying section of Brooklyn and a neighborhood with public housing. The changing customer base meant his store shelves began to gentrify like the neighborhood around him, but as he soon learned, too many changes too quickly are bad for business. Part memoir, part researched journalism, Ryder Howe provides a fascinating look into a New York City staple. 

We’re not all cut out to work a nine-to-five, but any man can learn to stir-fry.

Cooking with a Wok is instantly gratifying, and Dad friendly. Kenji’s book is full of solid recipes, providing a solid foundation to improvise. Starting with the very basics, he goes further into the details as they come up. Don’t have oyster sauce? Try Worcestershire. Cooking offers endless opportunities to be creative and a semi-captive audience. At least when they're hungry. With practice, you can have a pretty good Chinese restaurant in your kitchen 24/7. 

I can’t think of this book without picturing my own little girl when she was 3 years old with pigtails sticking out, just like Amy Wu.

She and I read this over and over again to the point that she could quote the whole book. It is such a sweet story about family traditions and pushing through the challenge it can be for little hands to learn how to do something new.

The story is precious and the illustrations are delightful.