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08-Dec-2017 14:01

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Before ling, however, Chinese cooks learned how to modify thier dishes to make them more palatable to a wider American audience.

In fact, most of the Chinese restaurants outside of Chinatown proclaimed in their windows that they were Chinese-American, lest Occidental customers shy away for fear of being served duck feet and bird's nests.

The Cantonese readily absorbed these cosmopolitan influences and, being great travelers themselves, soon emigrated to Europe and America.

They were the first to establish Chinese restaurants ouside their own country and to make Chinese cooking known to the West.

Emphasis on basic meat and vegetables served in standard (sweet & sour, soy) sauces with fried rice became the norm. Some "classic" Chinese menu choices such as fortune cookies are not Chinese at all! Molly O'Neil's article "The Chop Suey Syndrome: Americanizing the Exotic," New York Times, July 26, 1989 (C1) explains the process.

In many authentic Asian restaurants, there were two menus: one for people of Asian descent and another for tourists. "When Europe began trading with the Orient, the seaport of Canton became the gateway to the West.

1165-1175) ---detailed summary of historic regional cuisines, bibliography for further study ASIAN FOOD IN AMERICA Asian food was introduced to the United States in the mid-1800's when Chinese immigrants from Canton began settling in California.Coincidentally, this period also marks the genesis of fusion cuisine, a convergence of fresh foods, exotic tastes and interesting textures.From the beginning, Asian dishes intended for American diners were adapted to suit expectations.It wasn't until after World War II that Asian cuisines (notably Chinese, Japanese and Polynesian) piqued the interest of mainstream America.

Sylvia Lovegren's Fashionable Food: Seven Decades of Food Fads [Mac Millan: New York] 1995 describes America's 20th century Asian food fads.

The basic formula appears to be: take the fattest, rankest pork you can get; cook it in a lot of oil with the sweetest mixture of canned fruits and sugar you can make; throw on a lot of MSG and cheap soy sauce; thicken the sauce to gluelike consistency; and serve it forth.



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