“The problem with orange chicken for a lot of Chinese Americans is that it reinforces the impression that Chinese food is just cheap eats — it’s greasy and not very gourmet,” Brown said. “But it begs the question: Is the food itself the problem? Or is it that people have a problem with the kinds of stories that are attached to the food?”

Miranda Brown is the Arthur F. Thurnau Professor and Professor of Chinese Studies in the Department of Asian Languages and Cultures.

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