International Chinese food

Culinary historian Cynthia Clampitt has made an interesting post about variations in Chinese food around the world. An excerpt: “The Chinese Exclusion Act might have slowed Chinese immigration into the United States, but it didn’t stop the Chinese from leaving China. They simply began to go everywhere else, including South America, the Caribbean, Africa, Europe, and India.” Read the whole post here.

One Response to “International Chinese food”

  1. Nancy  on December 13th, 2010 at 9:09 pm

    This reminds me of a book that I read on Chinese food in America. I think it was called Chop Suey and showed how the Chinese responded to the challenge of catering to the American palate. I remember when I first came to SF. I was enthralled by the pork dishes with their radioactive red coloring and huge amounts of fat and gristle. I think that pork and fried won-ton dipped in the sugar glob were my favorite dishes. What can I say? I was very young and my palate had a lot of growing up to do.


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