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ISBN13: 9780195331073 Product DescriptionIn 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States–by far the most plentiful among all our ethnic eateries. Continue reading Chop Suey: A Cultural History of Chinese Food in the United States Cantonese cuisine is diverse and sophisticated. Characterised by light spices, fresh ingredients and slow, measured preparation it may not appear to be the most effective option for a restaurant. Nonetheless, Cantonese cuisine keeps its position as a favorite of millions. Originating from the Guangdong province of China, this mode of cooking results in a menu that has something for everybody, no matter what their taste. Some consider that Chinese food is has magical properties when it comes to health. They cite the lower instances of heart disease and some types of cancer among the Chinese. Others argue that the average Chinese meal is a nutritional catastrophe, mentioning high levels of salt, fat, additives and calories. Not surprisingly, both these extreme views neglect to mention a number of pertinent facts. As with any other cuisine, the nutritional benefits or otherwise are completely dependent on exactly what the meal contains. In China, food and its preparation has been developed so highly that it has reached the status of an art form. Rich and poor, the Chinese people consider that delicious and nutritious food is a basic necessity. There is an old Chinese saying “Food is the first necessity of the people”. Many non-Chinese think that dim sum is just a steamed dumpling with maybe a dipping sauce to accompany it. However, although that is one type of dim sum, the term “dim sum” does not refer to a single recipe but to a style of serving a vast selection of different snack type items. Usually, these will be provided on a trolley which trundles between tables for diners to make their choices. |
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