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76-80) [NOTE: This book has far more information than can be paraphrased here.

Ask your librarian to help you find a copy] "Much of what passes for Cantonese cooking in the Western World would sicken a traditional Cantonese gourmet.

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But it wasn't until after World War II that Americans began consciously to augment their Oriental kitchen repertoires by attending classes in Chinese cooking and avidly sampling new tastes that became available in restaurants specializing in Mandarin, Hunan, Fukien, and Szechwan dishes in addition to those from Canton.By the 1920s, Chinese restaurants dotted the American landscape, and one was as likely to find a chop suey' parlor in Kansas City as in New York or San Francisco, even though the typical menu in such places bore small resemblance to the foods the Chinese themselves ate.