Saturday, February 09, 2008
do ang nguoi dai lan
here is an interesting editorial about chinese food. i encourage someone, probably myself, to read the book mentioned
The how of this is easy. The Chinese who sailed to the Golden Mountain of America to lay the ties and tracks of the transcontinental railroad were all men. In this womanless society, these workers ate a food of survival; unfamiliar ingredients were cooked in rudimentary Chinese fashion. This coarsened cookery is what evolved into the Chinese-American genre. It is bastardized food, prepared first to feed a worker and then to please an American palate that dotes upon overcooked vegetables and sauces thickened with cornstarch and sugar.
The why is more complex. Chinese-American food is regarded unquestionably as Chinese by an American public that consumes it by the ton. And while the public bears some responsibility for its love of these sodium-assisted flavors, much of the blame must be placed on those of us who are responsible for interpreting Chinese cuisine. I include those who collate its recipes, those who critique it, those who rate its restaurants. They have failed to do their jobs.
NYTimes
- posted by Jesse @ 7:39 AM
Comments:
<< Home
the guy seems like a bit of a wanker to me....
and isn't yum cha and dim sum the same thing? brunchy deal with bamboo baskets full of prawn dumplings, taro cake, pork buns etc?
Post a Comment
and isn't yum cha and dim sum the same thing? brunchy deal with bamboo baskets full of prawn dumplings, taro cake, pork buns etc?
<< Home
