🚀 go-pugleaf

In article <342mal$kk5@nova.umd.edu>, johng@nova.umd.edu (John Gustafson) writes...
>In <CvEn0K.E6o@ncifcrf.gov> masuda@fcs280b.ncifcrf.gov (Michiaki Masuda) writes:
> 
>.... 
>>That's because I stereotypically expect more authenticity at the place
>>where the ethnicity of the food and that of the owner/chefs are the same.
> 
>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? 
:)

>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.