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Better restaurants gained fame on San Francisco's Grant Avenue, on or near New York's Mott Street, in Los Angeles, and every other American city of consequence, and the developing tastes for genuine Chinese food resulted in a vogue for home delivery of such easily portable items as egg rolls and chicken chow mein in paper buckets.

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Kiple & Kriemhild Conee Ornelas [Cambridge University Press: Cambridge] 2000, Volume II "China" (p.

1165-1175) ---detailed summary of historic regional cuisines, bibliography for further study ASIAN FOOD IN AMERICA Asian food was introduced to the United States in the mid-1800's when Chinese immigrants from Canton began settling in California.

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.

The Cantonese readily absorbed these cosmopolitan influences and, being great travelers themselves, soon emigrated to Europe and America.

They were the first to establish Chinese restaurants ouside their own country and to make Chinese cooking known to the West.

Perhaps more important to the success of the Chinese-American restaurant was its readiness to serve food at any and all hours and to pack it up and deliver it with dispatch, all at prices no other ethnic group could match.

Chinese take-out went hand in hand with Americans' historic penchant for gobblingh up lots of cheap food in as little time with as little fuss as possible." ---America Eats Out, John Mariani [Lebhar-Friedman: New York] 1999 (p.

At first these small, cramped eateries catered to their own people, then expanded their menus to attract curious Americans who dared cross into those mysterious cities-within-cities...

The cookery in these new Chinatowns was basically stir-fired, rice-based Cantonese, whcih efficiently utilized every part of the animal...

At that time the food was consumed primarily by the Chinese community.

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