Chinese Food: Changes for Eaters and Eateries

Jacqueline M. Newman

《中國飲食文化學術研討會論文集》 第7屆 (2002/06) Pp. 13-35

https://doi.org/10.6641/PICCFC.1-8.2002.07.02

並列摘要

Chinese food is ever changing for eaters and eateries with impressive adaptions and exchanges taking place since Chang Chien , in 138 B. C. , returned from western areas to China with new foods that were readily adopted . These and other changes in China are discussed as are western influences and food movements absorbed and adapted into all Chinese f∞d culture. With western f∞d habit research just blossoming and little known about what Chinese or others consume in Chinese restaurants , this paper focuses on Chinese restaurants in the U.S.A. It uses a convenience sample of several dozen traveling and non-traveling Chinese and non-Chinese people and explores changes in Chinese restaurants. After a brief overview of Chinese food habit research and Chinese restaurants in the United States (U. S. A.), the results of the survey-query are grouped. They show that respondents report many changes along with and things they would like to see or not see in Chinese restaurants. Overall and in alphabetic order, they were: Buffet use, decor and dishes, beverages, the impact of employees and things external, fusion and focus, menus and other restaurant visuals, new ingredients, take-out and catering, and western mentality and other western ways. This research concluded the future bright for classic and for Westernized Chinese food. The topics discussed are recommended to future researchers as starting points for systematic exploration of Chinese restaurants.