Chinese Food History

Good Essays
There are about 41,000 Chinese restaurants in the United States. Chinese cuisine has been available for a long time in a form that suits American tastes (sometimes called "Chinese-American food").

In the nineteenth century thousands of Chinese workers have arrived to the western territories of United States to build railroads, dig mines, as well as to perform other types of demanding industrial operations. Early California "chow chow" were simple restaurants managed by the Cantonese Chinese, nursing his Chinese compatriots, Chinese restaurateurs soon began to cook for American workers, changing the food in order to not only meet American tastes, but also to use local ingredients. In 1882 Chinese Exclusion Act had banned further immigration
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For the first two-thirds of the twentieth century Chinese-American food became the part of American culture across the country. Chinese restaurants usually serve dishes influenced by the Cantonese cuisine of south-eastern China. They offer delicious, cheap food, generous portions and the sense of something exotic.
Another aspect of the traditional Chinese-American restaurant is that it is often used in large quantities of food additive monosodium glutamate (MSG), which is similar to the brain's most important chemical. Many Americans have discovered that they are overly sensitive to this element, which causes a condition often called "syndrome of Chinese restaurant". People suffer from dehydration, headache, drowsiness, nausea, bloating and other symptoms (https://www.nlm.nih.gov). In response to this, many restaurants are now advertised «MSG-free».

Two events changed the face of Chinese food in America forever. In 1965, immigration laws have been significantly liberalized, opening the US to a large-scale Chinese immigration. In 1972, US President Richard Nixon visited China. A growing population conscious Americans began to look more authentic "ethnic" cuisine, enterprising Chinese chefs were there to give it to

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