Showing Tag: "shanghai" (Show all posts)

Chinese Food Authenticity As Flexible, Not Fixed

Posted by John Jung on Wednesday, July 18, 2012, In : Chinese food 
      Aficionados of Chinese, or for that matter, any cuisine obsess over the authenticity of a dish, as if this aspect was a guarantee of its gustatory delight.  Authenticity is revered as an inherent and immutable property of a dish. Yet.just as any language is not pure or fixed, but forever changing, such is true for food. 
      The studies of Chinese food in America by historian Haiming Liu provide an excellent illustration of what he calls 'flexible authenticity.' He notes that in the 19...

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"Genuine American Chop Suey Served Here"

Posted by John Jung on Monday, July 2, 2012, In : Chinese food 
      Considered by some to be the Julia Child of Chinese cookbooks, Grace Zia Chu was a pioneer Chinese cooking teacher and cookbook writer with her 1962 "Pleasures of Chinese Cooking" and 1975 "Madame Chu's Chinese Cooking School."  She died in 1999 at the ripe age of 99 but not without making a significant impact on the way Americans understood and appreciated the cooking of Chinese food.
      She will be also remembered for a much less important but nonetheless amusing tidbit.  She claime...
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About Me


John Jung After retiring from a 40-year career as a psychology professor, I published 4 books about Chinese immigrants that detail the history of their laundries, grocery stores, and family restaurants in the U. S. and Canada.
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