On Mon 08 Sep 2008 08:54:09p, bulka told us...

> On Sep 8, 5:54 pm, (Victor Sack) wrote:
>> Wayne Boatwright > wrote:
>> > A strange confusion I find here in the US is about Chop Suey. I
belive
>> > that the origins of Chop Suey served in Chinese restaurants in the US
is
>> > really a dish invented by the Chinese in America. While its
ingredients
>> > can vary somewhat from restaurant to restaurant, it generally contains
>> > ingredients common to Chinese cooking and would be recognizable almost
>> > anywhere as Chop Suey.
>>
>> New dishes are sometimes invented in diaspora and often can be
>> considered authentic for that diaspora. However, there some dishes that
>> are mostly served to round-eyes and other gwai-los and largerly avoided
>> by the diaspora itself. I wonder if this is the case with chop suey
>> and, if so, whether this dish can be considered really Chinese.
>>
>> Victor
>
>
> I dunno, I've always considered Chop Suey, like pizza,
> quintessentillay (is that even close to spelled right?) USAican
> cuisine

Yes, invented by Chinese cooks in 1800s America. Unlike "American Chop
Suey" which is more like Chili-Mac and other casseroles of that ilk.

> Just talking out of my hat here, but doesn't the classic pork lips,
> vulvas and sweepings hot dog at the 4th of July picnic have a better
> lineage to the world of wursts than either of these "etnic" foods has
> to the old country.

Probably.

> Not, as they say, that there is anything wrong with that.
>
> b
>



--
Wayne Boatwright

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