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Better restaurants gained fame on San Francisco's Grant Avenue, on or near New York's Mott Street, in Los Angeles, and every other American city of consequence, and the developing tastes for genuine Chinese food resulted in a vogue for home delivery of such easily portable items as egg rolls and chicken chow mein in paper buckets.
But it wasn't until after World War II that Americans began consciously to augment their Oriental kitchen repertoires by attending classes in Chinese cooking and avidly sampling new tastes that became available in restaurants specializing in Mandarin, Hunan, Fukien, and Szechwan dishes in addition to those from Canton.
While Chinese food was introduced to America in the mid-19th century, Vietnamese (Japanese, Thai, etc.) cuisine was generally unknown to mainstream American diners until the 1970s.As a result, most Chinese restaurants in the United States and Europe are Cantonese." ---The Thousand Recipe Chinese Cookbook, Gloria Bley Miller [Grosset & Dunlap: New York] (p.15) "..1847, the first Chinese immigrants settled in San Francisco and were followed by thousands who helped to build the transcontinental railways.Before ling, however, Chinese cooks learned how to modify thier dishes to make them more palatable to a wider American audience.
In fact, most of the Chinese restaurants outside of Chinatown proclaimed in their windows that they were Chinese-American, lest Occidental customers shy away for fear of being served duck feet and bird's nests.It wasn't until after World War II that Asian cuisines (notably Chinese, Japanese and Polynesian) piqued the interest of mainstream America.