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Blast from Chowhound's Past - early post on San Gabriel Valley Chinese

Mr Taster Jan 8, 2013 05:08 PM

http://chowhound.chow.com/topics/46867

And here's a correct URL for the Atlantic Monthly article referenced in the post

http://www.theatlantic.com/magazine/a...

Mr Taster

  1. j
    jasongg06 Jan 8, 2013 11:57 PM

    thanks for the article!

    I feel that this line will be threatened as time goes by:

    "hundreds of restaurants here feel no pressure to Americanize, because they cater almost exclusively to the area's huge population of recent immigrants"

    My ABC friends, and the younger generation of entitled-mentality ABC's, get more picky and unadventurous as the years go by. Lets hope immigration stays strong, otherwise mediocrity and unwanted fusion will begin to take over.

    "So much money poured into the city that tire stores, veterinary hospitals, and doughnut shops were converted into banks."

    This is still happening, which is a good thing, though at a slower pace than prior years.

    "decline of cuisine on the mainland, particularly after the Communist takeover in 1949."

    This worries me a lot. When people fled the mainland to taiwan and hong kong, they took lots of good chefs with them. That doesn't mean that there aren't any good chefs in the mainland, but that the immigration now (more mainlanders than in the past) are people that aren't as food focused as past immigrants like the cantonese and taiwanese. I mean.. in the past 5 or so years, how many "hand cut noodle" and "pancake/bun" places have opened that kinda..... all taste similar?

    Anyways, as time goes by, it will be interesting to see what food and immigration trends stay or go. I just can't help but feel a downward spiral coming with the large number of mainland chinese immigrating that aren't as concerned about food as southern chinese or taiwanese... then again.. many of the chefs still come from southern china.

    1 Reply
    1. re: jasongg06
      j
      Johnny L Jan 9, 2013 03:43 AM

      Whatever happens I'm sure that even with a dwindling trend say if Cantonese somehow starts to decline, they won't all go away. I'd wager there would be some that hold out, most likely the best quality ones and eventually they will close like everything does eventually. It is change and if the population and market dictates it then there's not much to do about it but appreciate it while it is here. I'm worried about too much "dumb" mainland money coming in. Opening restaurants for the sake of it kind of stuff I hate. I'll be curious to see how this generation of younger ABC's (which is me) shape this area as we want to stake our claim to this region too.

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