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This influence on American eating habits came after new political relationships encouraged interest in largely unknown regions of the People's republic, and many more Chinese entrepreneurs arrived to join what had been dominantly a Cantonese population in the United States..." ---American Food: The Gastronomic Story, Evan Jones, 2nd edition [Vintage Books: New York] 1981 (p.

166-7) "The Chinese settled their own Chinatowns within major United States cities, where they opened chow chow eateries, identified by their triangular yellow flags.

At first these small, cramped eateries catered to their own people, then expanded their menus to attract curious Americans who dared cross into those mysterious cities-within-cities...

The cookery in these new Chinatowns was basically stir-fired, rice-based Cantonese, whcih efficiently utilized every part of the animal...

Americans not used to such economy were often dismayed by what they found in their rice bowl...

Chinese food became popular with young cosmopolitans in the 1920s because it was considered exotic.The Cantonese readily absorbed these cosmopolitan influences and, being great travelers themselves, soon emigrated to Europe and America.They were the first to establish Chinese restaurants ouside their own country and to make Chinese cooking known to the West.It wasn't until after World War II that Asian cuisines (notably Chinese, Japanese and Polynesian) piqued the interest of mainstream America.Sylvia Lovegren's Fashionable Food: Seven Decades of Food Fads [Mac Millan: New York] 1995 describes America's 20th century Asian food fads.

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