Chinese food became a part of American civilization even before people realized it. During the mid 1950s, political scientist Harold Isaac became curious about a project that involved interpreting how an average American has formed impressions of faraway China and India. Especially when previously, the citizens did not travel much, as the laws governing travel were very stringent.
Isaac and a team of researchers interviewed US citizens from a variety of backgrounds and professions to learn what prompted them to decide that people from various countries were friendly or suspect, hardworking or lazy, intelligent or uncivilized. They came to a conclusion that they did not travel to China or Asia, and rather, came to know about these Asian countries through TV shows, movies, comic books, and bestselling novels, for example, The Good Earth. They also understood the countries through occasional news or a funny character in an anecdote told by a globetrotting uncle. But one feature that was very common was that most of them came to know the Chinese through one thing: “The familiar and pleasurable experience of eating Chinese food.”
Evolution of Chinese Food
By the end of 1950, Chinese food became an integral part of American culture and a very important delicacy in the United States. A person even remarked in the interview that after eating Chinese food, one feels that people who have developed such food must have high qualities and a high civilization.
Isaac and his team found that for a long time, there was no recognition for native Chinese chefs in spite of having a presence on TV shows and other mediums. But the scenario changed when the success of David Chang’s Momofuku restaurants—as well as the inroads he made on television and in the publishing world—gave him celebrated recognition. After this remarkable success, a frenzied interest in all things Asian has given chefs like Roy Choi, Dale Talde, and Danny Bowien an opportunity to turn their restaurants and cookbooks in a personal exploration.
Food – Uniting Cultures and Traditions
In her new documentary, Off the Menu, Grace Lee asked a very remarkable question. The question was whether the process of understanding a culture becomes easier when we do it via our stomachs. One look around the world, and one can definitely say that the answer is yes. This old belief that we can better understand one another by eating each other’s food is quite true. In fact, the theory has played an important role in designing the culture and vision of American cuisine.
With umpteen cookbooks published to date, one can definitely say that Chinese cuisine has established itself in the roots of America. But the way of cooking transformed with the increase in the number of people accepting it. It is not the authentic and hard, traditional way but the joy in inauthentic cooking of Chinese food that made it popular.
Inauthenticity is a kind of power, a refusal of someone else’s expectations and tastes. Diners are enthusiastic about their food and are willing to travel long distances to eat their food. In fact, it is all about embracing your own favorite flavor and creating a personal flavor memory.
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