Tell us your take on Chinese American, authentic Chinese, and Asian Fusion and how they relate. Are there clear borders between them? Could Chinese American, which many view as an illegitimate offspring of Cantonese, be or have been an evolving, vibrant cuisine on its own, or is it basically so bad it is doomed to forever be glop in the shadow of authentic Chinese? Or is there truly good Chinese American out there somewhere after all? Does the onslaught of authentic Chinese in the last 30 years or so explain why CA hasn't changed much? Is Asian Fusion a development of Chinese American with other cuisines thrown in, or is it rooted elsewhere? Why does so much bad CA persist and grow--what need is it filling, and for whom?
We'd be most interested in your thoughts.