How about:
China Chef - Jewish American Chinese?
He may want to look up Andrew Coe's book on
Chop Suey. Grace Young's book,
Stir Frying to the Sky's Edge on adaptations of Chinese food when they are in different countries. It's a funny world when adaptations of necessity, i.e. using rum in the Caribbean instead of rice wine is complimented. Yet some of the adaptations made in the USA, i.e. celery when chestnuts were not available, there is an air of cheapness and dumbing down a cuisine.
Your husband should really consider following the finger of Chop Suey, because that is really American-Chinese.
Here is a link to Grace Young's talk in 2010 to Culinary Historians of Chicago:
https://www.wbez.org/shows/wbez-news/st ... 49cd526354Where is your husband teaching?
Regards,
Cathy2