- bcLv 72 0 年前最佳解答
American's interest in Chinese food began in the late 19th century, when many thousands of Chinese workers were brought to the United States. Today, the cuisine can be found in savory and affordable abundance almost everywhere in the country. Over the years, this has become a recipe for cross-cultural exploration and understanding.
The nation's first Chinese restaurants catered to itinerant Chinese workers who came to the West Coast in the mid-1800s to help build the railroads and work in the gold mines. Before long, the native population became curious and sampled the fare… and Chinese restaurateurs worked hard to serve food that seemed both exotic and familiar. Sometimes entirely new recipes were created.
Cynthia Lee, a curator at the Museum of Chinese in the Americas in New York City, says that the food Americans call "chop suey" is a prime example of this inventiveness. "Chop suey was a very new taste for Americans, putting bits and pieces of meat and vegetables together so that you don't really know what it is and then putting it over rice." Considered exotic by New Yorkers, Ms. Lee says chop suey was "something desirable, something unique and interesting and something that made them feel a little sophisticated."
And yet, at the same time the dishes used familiar ingredients like cabbage and mushrooms, just in a different way.
"That idea of taking disparate parts, throwing it together in a new way is quintessentially American," says Ms. Lee.
- 匿名使用者2 0 年前
The American starts to Chinese food to be interested to be allowed to trace to 19 century's ends, at that time some over a thousand Chinese workers are led to US. Today you may find delicacy inexpensive China meal in American each place, the Chinese dish already became the American to explore and to understand the foreign land culture an important basis. * The Chinese dish China and the West combines and complements one another the rich characteristic * US'S first Chinese restaurant is for the Chinese worker which serve tours each place, they mostly are arrive the American West bank in 19th century intermediate stages to help the construction railroad or to dig the gold ore. Very quickly, the American starts to Chinese food to feel curious, eat has tried its taste, but Chinese restaurant boss also diligently works, provides both has the foreign land flavor, and has the American characteristic the Chinese dish, some times even create the brand-new Chinese emaciated look. Cynthia Li is New York Americas Chinese people museum manager, she said, fries mixed up is a very good example: "Said to the American that, this is a brand-new taste, the thin in broken bits garrulous meat and the vegetables which cuts put on the same place, lets you not be able to look what is, then puts above the rice. The New York people thought this vegetable has the foreign land flavor very much, very unique, very interesting, lets the person think very much eat tries, also lets them think oneself is very high-level, because they in eat try this kind to have the foreign land flavor the vegetable." But at the same time, these emaciated looks materials all are the American are familiar with, likes the cabbage and the mushroom, only attends to the method is different. Cynthia Li said "this kind reforms the innovation the way, is same or the different material puts in the same place procedure on some kind of degree said is one kind new, US'S -like procedure."