American, But Non-American Cuisine
Sunju
Lee
Kyung-pook
National University
Political
Science and Diplomacy
Nobody can deny that people from various kinds of cultural
background live in the U.S. and have the U.S. citizenship. Although we do not
know how much hard time these immigrants had had in order to settle down in the
new world, a list of fusion cuisines helps us to find some of them were as
clever as to modify themselves properly to the society. Especially, American
Chinese cuisine shows how different culinary traditions have combined and
invented popular dishes.
When it comes to characteristic Chinese cuisine, it is common to
say that vegetables are usually cooked or fried. American Chinese cuisine also
follows this style of cooking, but what we should carefully look at is the use
of western vegetables. For example, daikon or lo bac, a large white radish from
East Asia, is substituted by carrot which is called “foreign daikon” in China. Similarly,
western broccoli, short and bulb-shape one, is not originated from China.
However, it is often used in American Chinese dishes instead of Chinese
broccoli or jie lan. Likewise, Chinese cooks agreed to modify original cutlery elements.
This is why we can find these western vegetables in many ‘Wok’ or “Chop suey”
in the U.S. but not in China.
It is not strange to see people in the U.S. order and enjoy Asian
food in Chinese restaurants. Not only have these immigrants modified their
cuisine to suit American palate, but also have dedicated themselves to improve
their restaurants inventing plates with new ingredients. From the effort of
Chinese-American, we can learn these people did not hesitate to modify and adapt
themselves to the new world.
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