As Chinese food rises in stature and price, a new wave of white restaurateurs are realizing there’s money to be made in the field, just as Starr and Tepperberg did decades ago. But unlike then, Chinese communities in the U.S. or the U.K. now have the ability to critique the work of these chefs, thanks in part to social media.
Read MoreFor some Chinese-American restaurateurs in the mid-20th century, I think there definitely is a move towards education,” she says. But its omnipresence in Chinese American restaurants tells the story of the changing role those restaurants played in American lives, and how their proprietors used Orientalism to drive acceptance of their culture.
Read MoreFrom a food truck peddling Hawaiian-Korean fusion dishes in Seattle to an underground Japanese speakeasy in D.C. to a Korean barbecue restaurant that focuses on home cooking in New York City, one ingredient is surprisingly constant: Spam.
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