Essay On Authenticity In Chinese Food

Xiaobing Liu

Professor: Elizabeth Spencer

English 812

14 March 2016

Authenticity

In the discussion of authenticity on ethnic food, is a controversial issue has been debate worldwide. On the one hand, a group of scholar argues it is authentic. On the other hand, a group of intellectual contents it is a lack of authenticity. Others even maintain quiet. My own view is that the new cuisine is called Americanized Chinese food is a lack of authenticity because the definition of authenticity means being genuine and not corrupted from the original. American favors inauthentic cuisine that is made to meet their taste. Also, how the authenticity of Chinese food is prevented by social, cultural, and economic constraint. Accordingly, from the “Tasting Melting Pot” a health reporter Michelle, Andrews; the invasion of Americanized Chinese food began in the mid nineteen hundred. It was drawn to the West by the California gold rush in 1849. It began because the Chinese immigrant needs to make a living in the united state so they open up a food-service business. And also the Immigrant and Naturalization Act of 1965 cause more Chinese into America. Then it causes the start of Americanized Chinese cuisine. The Americanized Chinese food is a

In order to keep a restaurant open, we must minimize the labor, the material cost, and the cost for food to be served. And also they restaurant need to make the food appealing to customers. And importance in Lu and dines American use vegetables such as carrot, snow pea, green paper, broccoli, and mushroom but in Chinese food the use fresh bamboo, hotbed chives, garlic bolts, and wax which is difficult to obtain (541). The use of the ingredient in and the cost of the ingredient is very important to keep a restaurant survive. So in order to keep the restaurant functioning the food has to be made to favor American