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The Cantonese readily absorbed these cosmopolitan influences and, being great travelers themselves, soon emigrated to Europe and America.
In fact, most of the Chinese restaurants outside of Chinatown proclaimed in their windows that they were Chinese-American, lest Occidental customers shy away for fear of being served duck feet and bird's nests.The meals of hundreds of California families were influenced by cooks who were Chinese and had been hired as housemen in middle-class homes.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.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.