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- 2018-04-02 发布于北京
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美国人对美式中餐的误解-americans-misconceptions-about-chinese-american-cuisine.ppt
Americans misconceptions about Chinese-American dishes Intro of Jennifer 8. Lee’s TED talk Reporter Jennifer 8. Lee talks about her hunt for the origins of familiar Chinese-American dishes — exploring the hidden spots where these two cultures have (so tastily) combined to form a new cuisine. Fortune cookie Fortune cookie Fortune cookie A?fortune cookie?is a crisp?cookie?usually made from?flour,?sugar,?vanilla, and?sesame seed oil?with a piece of paper, a fortune, on which is words of wisdom, an?aphorism, or a vague?prophecy. The message inside may also include a?Chinese?phrase with translation or a list of lucky numbers used by some as?lottery?numbers, some of which have become actual winning numbers. The history of fortune cookie where are they from??The short answer is, actually, theyre from Japan.?And in Kyoto, outside,?there are still small family-run bakeries?that make fortune cookies,?as they did over 100 years ago,?30 years before fortune cookies were introduced in the United States.?If you see them side by side,?theres yellow and brown.?Theirs are actually flavored with miso and sesame paste,?so theyre not as sweet as our version. Japanese fortune cookie VS American fortune cookie How could fortune cookie become Chinese cookie ? ?Well, the short answer is,?we locked up all the Japanese during World War II,?including those that made fortune cookies,?so thats the time when the Chinese moved in,?kind of saw a market opportunity and took over.?So, fortune cookies:?invented by the Japanese,popularized by the Chinese,?but ultimately consumed by Americans.?They are more American than anything else. General Tsos Chicken General Tsos Chicken General Tsos chicken?is a sweet, slightly spicy,?deep-fried?chicken dish that is popularly served in American Chinese restaurants. The dish is most commonly regarded as a?Hunanese dish,although it was unknown in China and other lands home to the?Chinese diaspora?before it was introduced by chefs returning from the United
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