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American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China.
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References
- ↑ Davis, Emily (September 16, 2020). "The joy of Chinese cooking". The University of North Carolina at Chapel Hill . Retrieved July 7, 2024.
- ↑ "Michelle King | Department of History". The University of North Carolina at Chapel Hill . Retrieved July 7, 2024.
- ↑ "Teaching Chinese Food History in a Pandemic Era". weai.columbia.ed. May 3, 2022.
- ↑ Force, Thessaly La (May 12, 2024). "She Taught Generations How to Wield a Wok and a Cleaver". The New York Times . ISSN 0362-4331 . Retrieved July 7, 2024.
- ↑ Julian, Sheryl (May 16, 2024). "Michelle T. King's 'Chop Fry Watch Learn' remembers Fu Pei-mei, the woman who brought Chinese food to TV — and the world - The Boston Globe". Boston Globe . Retrieved July 7, 2024.
- ↑ "Meet Fu Pei-mei, Taiwan's first TV cooking star | Good Food". KCRW. June 21, 2024. Retrieved July 7, 2024.
- ↑ "Two books trace the social and historical impacts of food". NPR . May 31, 2024. Retrieved July 7, 2024.
- ↑ Scholliers, Peter (March 14, 2020). "Culinary nationalism in Asia: edited by Michelle T. King, London, Bloomsbury Academic, 2019, 282 pp., ISBN 978-1-3500-7867-3". Food, Culture & Society. 23 (2): 267–268. doi:10.1080/15528014.2020.1713035. ISSN 1552-8014.
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