🚀 go-pugleaf

In article <1SEP199402184830@stdvax.gsfc.nasa.gov> peipyy@stdvax.gsfc.nasa.gov (PETER YASUDA) writes:
>In article <342mal$kk5@nova.umd.edu>, johng@nova.umd.edu (John Gustafson) writes...

>>I'm pretty sure you aren't arguing in a Lamarckian way that ethnic 
>>cooking is inherited, but couldn't the kitchen techniques be taught
>>outside the ould sod?

>Actually, the ethnicity of the owners/cooks is not good enough. They 
>have to be recent immigrants. By the second generation, they're 
>getting Americanized, and who knows what by the third? Minute rice? 
>:)

   Actually, it doesn't take one generation to lose ethnic authenticity in
cooking. It took me less than four years to switch from regular rice to
burger helper, skipping minute rice. 8-)
   
>>After eight years' living in Korea and Japan, enjoying both a
>>magnificent Chinese banquet and a deplorable Korean dinner in Tokyo
>>(the Japanese food wasn't bad, either  :) ), it seems more useful
>>to me to be guided by the ethnicity of the customers than the 
>>ethnicity of the owners.

>Good clue, but it won't help you much around here when it comes to 
>Japanese places. 

   Good point. I haven't seen a Japanese restaurant in this area where
many Japanese customers frequent. Only exception would be "Temari" in
Rockville, where they had had only a Japanese menu for quite a while until
recently (now, they have an English menu, too). Like typical Japanese
restaurants in Japan, "Temari" doesn't serve sushi. So far, my favorite is
"nasu soboro-don."

--Michiaki