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They seldom were permitted to prepare Oriental meals, but they held to their art of serving vegetables that do to lose their crispness or color... In the early California Chinese restaurants there was a willingness to cater to customers--some proprietors served their non-Chinese clients only what they thought those diners wanted, that is, chop suey and fried steak.

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.

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.

This influence on American eating habits came after new political relationships encouraged interest in largely unknown regions of the People's republic, and many more Chinese entrepreneurs arrived to join what had been dominantly a Cantonese population in the United States..." ---American Food: The Gastronomic Story, Evan Jones, 2nd edition [Vintage Books: New York] 1981 (p.

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Chinese food became popular with young cosmopolitans in the 1920s because it was considered exotic.

It wasn't until after World War II that Asian cuisines (notably Chinese, Japanese and Polynesian) piqued the interest of mainstream America.