I don’t know how to handle this English question and need guidance.
Read only pages 538-543 and response to the question:
- According to the reading, what does it mean for ethnic food in the United States to be authentic? And what does the Americanization of ethnic food entail?
- Does the Americanization of ethnic food in the US pose any problems? What are they?
- What are the constraints that prevent the presentation of authentic Chinese food in America? In other words, why is it hard for Chinese restaurants to offer Chinese ethnic food in America? Please explain.
- In your opinion, is “authenticity” attainable or possible? Why? Why not? What does “authenticity of food mean for you anyways?
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