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How has the forefather of Cantonese immigrants in the U.S. affected the country’s perception on Chinese cuisines, as well as its overall food culture? Explain the historical events of Cantonese immigration during the 18/19th century US, and how they have shaped todays American Chinese food culture. Please also describe and compare the characteristics of American Chinese cuisines with authentic Chinese cooking. In what ways are they similar/different? Why is the Cantonese styled Chinese cooking so overly presented in the US? What other Chinese cooking styles, besides Cantonese, are popular in the US? The paper should be supported by primary sources (data from archives, interviews, statistics, etc) and secondary sources (academic papers).