About Me

After a career of over 40 years as an academic psychologist, I started a new career as a public historian of Chinese American history that led to five Yin & Yang Press books and over 100 book talks about the lives of early Chinese immigrants and their families operating laundries, restaurants, and grocery stores. This blog contains more research of interest to supplement my books.

5/16/12

Portland Chinese Scholarship Foundation Fundraiser, May 3, 2012

       I spoke about my Sweet and Sour book on the history of Chinese family restaurants at a fundraiser for the Portland Chinese Scholarship Foundation headed by Bruce Wong, the grandson of the original owner of the no longer operating historic Hung Far Lo restaurant in old Chinatown.




The next day, Bruce and I met at the Canton Grill, opened back in the 1940s, to participate in a  program produced by Annie Yau on Chinese laundries and restaurants as part of a six part documentary on Chinese Immigrant History for Radio Television Hong Kong (RTHK) to be shown in late summer.
First, the camera crew invaded the kitchen to film the preparation of several iconic Westernized dishes, chop suey, egg foo young, and chow mein. Then seated in a booth in the dining room, Bruce and I sampled the dishes as we conversed about the background of these popular items.

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