Many immigrants have influenced American cuisine by bringing recipes from other cultures to the United States. American food culture is modified, diversified, and expanded through hybridization with other cultures.
Recipes brought by immigrants from other cultures made American cuisine very diverse. Today, Mexican, Italian, Indian, Chinese, and French recipes are all merged into American cuisine.
Chef “Nok” Chutatip Suntaranon, who is an immigrant and has been nominated for the James Beard Award three times, cooks authentic Thai food using her mother’s recipes at her restaurant Kalaya, in Philadelphia. The restaurant’s newest item, dumplings shaped like little birds, is very creative. American diners love her food.
“I know my food is good,”, Suntaranon says. “Once we present it with authenticity – just like being true to yourself and the flavors, I think people would feel the honesty about it.”
Cecilia Chiang is an immigrant chef who won the Lifetime Achievement Medal from the James Beard Foundation in 2013. Her San Francisco restaurant, The Mandarin, serves authentic Hunan, Szechuan, and Mandarin cuisine.
Marcus Samuelson came to America in 1994 and won the Rising Star Chef Award from the James Beard Foundation in 1999. He has written 7 cookbooks and operates 11 restaurants.
Roy Choi is an immigrant chef from Korea. He introduced the innovative rolling restaurant concept, which led to the popularization of food trucks all over the country.
Immigrant chefs such as these have shaped American cuisine. With their contribution, food in the U.S. has diversified and become very rich.
Source:
Coming to America: How immigrant chefs enrich American cuisine, wearechefs.com
Immigrants have helped change how America eats. Now they dominate top culinary awards, npr.com
Recipes brought by immigrants from other cultures made American cuisine very diverse. Today, Mexican, Italian, Indian, Chinese, and French recipes are all merged into American cuisine.
Chef “Nok” Chutatip Suntaranon, who is an immigrant and has been nominated for the James Beard Award three times, cooks authentic Thai food using her mother’s recipes at her restaurant Kalaya, in Philadelphia. The restaurant’s newest item, dumplings shaped like little birds, is very creative. American diners love her food.
“I know my food is good,”, Suntaranon says. “Once we present it with authenticity – just like being true to yourself and the flavors, I think people would feel the honesty about it.”
Cecilia Chiang is an immigrant chef who won the Lifetime Achievement Medal from the James Beard Foundation in 2013. Her San Francisco restaurant, The Mandarin, serves authentic Hunan, Szechuan, and Mandarin cuisine.
Marcus Samuelson came to America in 1994 and won the Rising Star Chef Award from the James Beard Foundation in 1999. He has written 7 cookbooks and operates 11 restaurants.
Roy Choi is an immigrant chef from Korea. He introduced the innovative rolling restaurant concept, which led to the popularization of food trucks all over the country.
Immigrant chefs such as these have shaped American cuisine. With their contribution, food in the U.S. has diversified and become very rich.
Source:
Coming to America: How immigrant chefs enrich American cuisine, wearechefs.com
Immigrants have helped change how America eats. Now they dominate top culinary awards, npr.com
