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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.
76-80) [NOTE: This book has far more information than can be paraphrased here.
Ask your librarian to help you find a copy] "Much of what passes for Cantonese cooking in the Western World would sicken a traditional Cantonese gourmet.
Better restaurants gained fame on San Francisco's Grant Avenue, on or near New York's Mott Street, in Los Angeles, and every other American city of consequence, and the developing tastes for genuine Chinese food resulted in a vogue for home delivery of such easily portable items as egg rolls and chicken chow mein in paper buckets.
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.The meals of hundreds of California families were influenced by cooks who were Chinese and had been hired as housemen in middle-class homes.They seldom were permitted to prepare Oriental meals, but they held to their art of serving vegetables that do to lose their crispness or color... In the early California Chinese restaurants there was a willingness to cater to customers--some proprietors served their non-Chinese clients only what they thought those diners wanted, that is, chop suey and fried steak.By the 1920s, Chinese restaurants dotted the American landscape, and one was as likely to find a chop suey' parlor in Kansas City as in New York or San Francisco, even though the typical menu in such places bore small resemblance to the foods the Chinese themselves ate.Many dishes were cloyingly sweetened with caramel and sugar, inundated with pineapple chunks and maraschino cherries, and fried in thick batters, while the ubiquitious flaming appetized platter called pu pu..first served as a gimmick by Victor Bergeron at his Trade Vic's Polynesian-American restaurants in Oakland and San Francisco.
At that time the food was consumed primarily by the Chinese community.