EXPERT WITNESSThe Cleaver QuarterlyQ&A, China, Hong Kong, Dominican Republic, United States, Vietnam, Caribbean-Chinese food, Sichuan, New York, Tennessee, Chinese food in Tennessee, Chinese food in New York, Chinese food in Nashville, fusion, Chinese fusion, Dominican-Chinese food, Dominican-Chinese foods, chofan, fried rice, Vietnamese food, price point of asian food, American influence on Chinese food, Western influence on Chinese food, Western food in China, American food in China, chop suey, chow chop suey, history of chop suey, KFC, KFC in China, Chinese KFC, authentic Chinese food, food authenticity, hybrid foods, hybridized foods, hybridized Chinese food, Chinese fusion foods, Chinese diaspora, Chinese food in Washington Heights, Chinese-American food, regional Chinese-American food, General Tso's Chicken, doubanjiang, Sichuanese food, Sichuan chili cris, Jenny Gao, Lucas Sin, Peter Kim, Lien Lin, Chris Cheung, East Wind Snack Shop, Junzi Kitchen, Bricolage, Museum of Food and Drink, pupu platter, wontons, beef and broccoli, oyster sauce, pork fried rice, sweet and sour pork, Chinese Exclusion Act, Chinese-American cuisine, history of Chinese-American food, mapo doufu, kung pao chicken
Authentically What?
Chefs grapple with hybridized Chinese foods in history and today
EXPERT WITNESSThe Cleaver QuarterlyQ&A, China, Hong Kong, Dominican Republic, United States, Vietnam, Caribbean-Chinese food, Sichuan, New York, Tennessee, Chinese food in Tennessee, Chinese food in New York, Chinese food in Nashville, fusion, Chinese fusion, Dominican-Chinese food, Dominican-Chinese foods, chofan, fried rice, Vietnamese food, price point of asian food, American influence on Chinese food, Western influence on Chinese food, Western food in China, American food in China, chop suey, chow chop suey, history of chop suey, KFC, KFC in China, Chinese KFC, authentic Chinese food, food authenticity, hybrid foods, hybridized foods, hybridized Chinese food, Chinese fusion foods, Chinese diaspora, Chinese food in Washington Heights, Chinese-American food, regional Chinese-American food, General Tso's Chicken, doubanjiang, Sichuanese food, Sichuan chili cris, Jenny Gao, Lucas Sin, Peter Kim, Lien Lin, Chris Cheung, East Wind Snack Shop, Junzi Kitchen, Bricolage, Museum of Food and Drink, pupu platter, wontons, beef and broccoli, oyster sauce, pork fried rice, sweet and sour pork, Chinese Exclusion Act, Chinese-American cuisine, history of Chinese-American food, mapo doufu, kung pao chicken
