About Us

Criteria for inclusion:

Students agreed upon the following criteria to select interview sites/subjects:

1) The restaurant must be located somewhere in North Carolina.

2) The restaurant must be independently owned and operated, not a chain or franchise.

3) The restaurant must explicitly serve “Chinese” cuisine, in some way, shape or form.

4) The interviewee must in some way self-identify as “Chinese,” though this definition is not limited by geography, national origin, immigration status, or generation.

About our class:

This website is an on-going, collective creation by undergraduate students at the University of North Carolina at Chapel Hill, for an Honors history class called “What is Chinese Food?: A History of Cuisine, People, Places and Taste” at the University of North Carolina at Chapel Hill. The course instructor is Michelle T. King, Associate Professor, Department of History, UNC-CH.

Spring 2018

– Madison Bencini, Somi Benrashid, Kathy Chan, Deanna Fayed, Vik Gummadi, Jason Guo, PJ Helderlein, Harris Hord, Karen Huang, Nasmil Islam, Mackenzie Kwok, Elisabeth Molnar, Ana Morris, Aaron Park, Farial Rahman

Special thanks go to the following individuals, who each shared with us their area expertise: Jason Tomberlin, Christian Edwards and Rachel Reynolds at the Wilson Library; Jennie Goforth at the Undergraduate Library Design Lab; and Sara Wood at the Southern Oral History Program.