The "Americanization" of ethnic cuisine.

Since its discovery by Columbus, chile has been incorporated into most of the world's cuisines.

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In "Chinese Kitchen" (Morrow, 1999),author Eileen Yin-Fei Lo says that dish is a Hunan classic called "chung ton gai," or"ancestor meeting place chicken." But to others, General Tso's chicken recipe may be nomore ancient than 1972, and may have more in common with Manhattan than withmainland China...."Around 1974, Hunan and Szechuan food were introduced to the city, and General Tso'sChicken was an exemplar of the new style.

of the permanent Americanization of fast food

The chairs inside the shop were mostly for the convenience of people waiting to have sushi packed in boxes to take out...Sushi stalls vanished form Tokyo streets forever after World War II...At first the stall was simply moved indoors to become the sushi chef's work space and counter."
---, Kinjiro Omae and Yuzuru Tachibana [Kodansha International:New York] 1981 (p.

Salsa origins
"...the Indians, tens of centuries ago, cultivated the tomato and the pepper plants and improvedand developed them until the tiny hot and pungent berries of the latter had been transformed intoa number of varieties of peppery fruits, and the little red sourish berries of the other had becomebig luscious scarlet tomatoes....Long centuries before Columbus landed on the shores of the NewWorld, the tomato and the peppers had spread from the land of the Incas to Central America andMexico where they were cultivated by the Mayas and the Aztecs who called the tomato "tomatl,"which the Spaniards under Cortez corrupted to the name by which the fruit is know to ustoday...Very probably they [chilies] are of real value and aid in warding off fevers and othermaladies, as the natives claim, for they stimulate the digestive organs, especially the liver."
---, A Hyatt Verrill (p.

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Gluten as a unique food ingredient was discovered by the Chinese noodle makers around the 6th century, and by the 11th it was known as mein chin, or the 'muscle of flour.' (The Japanese call it seitan.) When cooked, concentrated gluten does develop a chewy, slippery texture like that of meats from animal muscle.

Americanization of ethnic foods

The most repeated that Sr Andrea, sistersuperiorof the Santa Rosa Convent, wished to honor the Archbishop for having a convent especiallyconstructed forher order; trying to blend the ingredients of the New World with those of the old, she createdmole poblano.

the "Americanization" of Chinese food.

Manycooks in Puebla itself insist on toasting the chilies, often mulatos only, over an open fire andgrinding themdry...The world mole comes from the Nahuatl word molli, meaning "concoction." The majority ofpeoplerespond, when mole is mentioned, with "Oh yes, I know-that chocolate sauce.

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Its true, creolized and Hispanicized nature is given away by...the list of ingredients from an authentic recipe...Ten of the 19 ingredients are Old World."
---, Sophie D.

The Americanization of Pizza; ..

It was a time of food shortages in Japan, and not only did Chinese food in general have a reputation forhigh nutrition, but ramen with its meat broth and meat topping offered more protein than most traditional Japanese noodledishes.

probably wouldn’t think of a place that serves Chinese food.

Shortly before World War II, he hit on the revolutionary idea of bending the dough into a half-pretzel horseshoeshape."
---"The Inside Story of Chinese Fortune Cookies, Leslie Lieber, , June 7, 1959 (p.