Re:Buca di Beppo, America’s Most Postmodern Red Sauce Chain
by culturestate on Monday April 22, 2019 @06:24PM
(#19723620)
There are lots of...I guess I would call them "mashup cuisines" around the world, especially in post-colonial and post-WW2 Asia. Local chefs tried to recreate western dishes with their own ingredients and techniques and it made for some interesting results.
Since it's early morning as I write this, I'll use Hong Kong-style macaroni soup[1] as an example: it's literally macaroni in broth with a slice of processed ham on top and some white bread on the side. Not Chinese in the least, but now it's as much a local breakfast staple here as congee.
Also, an aside: sweet and sour pork is a legitimate Cantonese dish and it's in every Canto restaurant in China. I really miss crab rangoon sometimes, though...
1. https://medium.com/@xinwenxiaojie/in-praise-of-hong-kong-mac...
Re:Buca di Beppo, America’s Most Postmodern Red Sauce Chain
by philwelch on Tuesday April 23, 2019 @05:09AM
(#19726756)
Some “Indian” dishes, like chicken tikka masala, originated in Britain in similar circumstances to American “ethnic” dishes. And lots of Vietnamese food has French influences.
E.g. many staples of Chinese restaurants in America (General Tso's chicken, chop suey, sweet and sour whatever) are not found in China except at super touristy places.