Jamie Feldmar, Chinese Food in New Translations; Rather than pandering to American palates, chefs are doing one of the world's great cuisines their own way. Wall Street Journal, Oct 8, 2016. http://www.wsj.com/articles/chin ... taurants-1475771657
Note:
(a) Jamie Feldmar is a woman.
(b) "I HAVE RETAINED little of the Mandarin language skills I acquired as a foreign exchange student in China in the early 2000s, but I can recall, quite clearly, having my mind blown by what I ate there. There were delicate soup dumplings filled with rich broth in Shanghai, heaping platters of chopped rabbit with chilies and peanuts 香辣兔頭 in Chengdu, and fresh banana-flower salads 香蕉花沙拉 in Yunnan province. It was a far cry from the Chinese food I had grown up with in Chicago"
(c) " 'The 'chop suey houses' 杂碎馆 [though 参考消息网 translated it 杂烩屋] of the first half of the 20th century—chronicled in Haiming Liu's 刘海民 2015 book 'From Canton Restaurant to Panda Express; A history of Chinese food in the United States' [Rutgers University Press]—spoke more of the customer's perceived tastes than the chef's cultural or regional identity. The 1960s and '70s saw the rise of cosmopolitan restaurants like New York's Shun Lee Palace 顺利宫 and Mr Chow's [no Chinese name], which introduced the concept of high-end Chinese dining, often rooted in traditional techniques but tweaked to suit American tastes."
Professor Haiming Liu 刘海民 (specialization: American Studies), Department of Ethnic and Women's Studies, California Polytechnic State University-Pomona (at City of Pomona, Los Angeles County, California).
(d) "Audra Ang, the author of 'To the People, Food is Heaven.' "
(i) Audra Ang, To the People, Food is Heaven; Stories of food and life in a changing China. Guilford CT: Lyons Press 2012.
(ii) An Associated Press reporter a Beijing, Audra Ang has no Chinese name.
(e)
(i) "the Museum of Chinese in America (MoCA) 美国华人博物馆, in Manhattan's Chinatown * * * MoCA's director of exhibitions, Herb Tam 谭海俊 [香港出生, 在旧金山的郊区长大; 圣荷西州立大学学士, 纽约的视觉艺术学院硕士]"
(ii) "Kian Lam Kho 柯基林 [apparently of Hong Kong background], author of the cookbook 'Phoenix Claws and Jade Trees' "
Kian Lam Kho, Phoenix Claws and Jade Trees; Essential techniques of authentic Chinese cooking. Clarkson Potter, 2015.
(iii) "Jonathan Wu [no Chinese name], a second-generation Chinese-American, got his training at three-Michelin-starred Per Se in Manhattan before opening his own restaurant, Fung Tu pits store front has 风土, in TRADITIONAL characters], just outside Chinatown."
(iv) "Brandon Jew [no Chinese name; his surname is 周 (sounding like Taiwanese pronunciation, but he is an American-born Chinese (ABC)] opened Mr Jiu's in San Francisco’s Chinatown earlier this year. * * * 'My food becomes very personal because I'm telling a story,' said Mr Jew of dishes like salt-baked trout with charred scallion-ginger sauce (his take on the classic beggar's chicken 叫化雞 [江苏省苏州市常熟市])."
(f) "Acclaimed chef/restaurateur Peter Chang, a native of Hubei province, cooked professionally in China for a couple of decades before moving to Washington, DC, in 2001. 'His style is based on Sichuan cooking but also incorporates techniques from Hunan, Huaiyang [Huaiyang cuisine 淮扬菜] and Canton,' said Mr Chang's daughter, Lydia Zhang, who is in charge of business development at his restaurants. 'But he's constantly creating on top of what he already knows.' Original dishes like dry-fried eggplant and balloon-shaped scallion pancakes are the product not of ancient recipes but of Mr Chang's imagination."
Pete Wells, 川菜大厨张鹏亮和他的美国粉丝. 纽约时报, Apr 18, 2014. http://m.cn.nytimes.com/food-wine/20140418/t18chang/
(g) "The same goes for Zhu Rong 朱蓉, a restaurateur with six restaurants in China (and plans for three more by the end of the year), who recently opened her first restaurant stateside, Hao 好 Noodle and Tea by Madam Zhu's Kitchen, in New York's West Village."