The food served at Angel Island seems to be delicious compared to what I was being served daily at one of America's top engineering school. The poem at the end of this video sums up my experience at that institution. The 💩 that this school served me was a crime against humanity! If given a choice, I too would prefer to starve myself and hang myself than to suffer from academic food poisoning everyday.
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Angel Island riots: bad food in Asian dining hall ignites revolt.During the colonial period, Cantonese chefs of Shanghai were at the cutting edge of gastronomy thus changing the local culinary trajectory and redefining local cuisines simultaneously as with their Cantonese counterparts in Hong Kong, Saigon, Singapore, Bangkok, Kuala Lumpur，Manila, Lima, Rangoon, Kolkata, Yokohama, Vancouver, San Francisco, New York City, and last but not least later after the civil war: Taipei. It is easy to conclude that many great international cuisines around the world have Cantonese DNA in its delicious evolution. The Japanese may had invented the word umami but it was the Cantonese who had harnessed it's secret magic prior ever since deliciousness was invented.
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The first western restaurants in Shanghai were designed to cater to the tastes of homesick foreigners, but the Chinese liked them too. Soon they were opening their own establishments, known as fancaiguan (“foreign” or “barbarian” restaurants). By the late 19th century, according to historian Mark Swislocki, author of Culinary Nostalgia: Regional Food Culture and the UrbShanan Experience in Shanghai, they were numerous, and often run by Cantonese businessmen who had encountered western food in Canton (Guangzhou), the first international trading port in China. The term “great cuisine” (da cai), writes Swislocki, seems to have been coined to distinguish the big chunks of meat eaten by foreigners from daintily cut Chinese dishes, although it later came to mean something like “major cuisine”.
