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By Tseen Khoo, Kam Louie

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In Lung's case, his early career at the Richfield Ladies' Club is doomed to failure because he performs a more "dangerous" form of cooking that blatantly refuses to incorporate Chineseness. W h e n questioned about the "Chineseness" of his "roll of t e n d e r D e n v e r sole, stuffed w i t h j u l i e n n e d scaUions, sliced mushroom, diced tomatoes and minced fresh herbs" (39), he brazenly repHes, "[i]t's as Chinese as I am" (46). H e is less willing to accept the status quo and is thus more of a threat to the mainstream's comfortable view of him as an acquiescent Chinese American.

Blue Ginger: Master the Art of East- West Cuisine. Promotional material, Target,, 2002. " Melting Pot. Host. Ming Tsai. Food N e t w o r k . May 3 1 , 2002. " Melting Pot. Host. Ming Tsai. Food Network. J u n e 9, 2002. " Melting Pot. Host. M i n g Tsai. Food Network. April 28, 2002. " Melting Pot. Host. Ming Tsai. Food Network. N o v e m b e r 23, 2001. " Melting Pot. Host. M i n g Tsai. Food Network. April 5, 2002. Mufioz, Jose Esteban. Disidentifications: Queers of Color and The Performance of Politics.

I'm "Peeking Ducks" and "Food Pomographers" 29 after the wisp of protein Hngering in the cardboard flesh. I imagine the outrage at the club if I granted the ladies' wish for Chinese food with a saucer of steamed dried anchovies. Now, that's Chinese! (102). T h e ladies of the Richfield Ladies' Club faU to understand that their search for authenticity is ultimately a flawed one. T h e "Chinese" food they wish to consume is the version with which they have become acquainted in the United States — Chinese restaurants named "First W o k " or "Panda Garden" that are owned and operated by first-, second-, and third-generation Chinese Americans cater to their tastes and desires.

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