From
childhood on, we are often given the exhortation “you are what you eat,”
usually as a caution against bad eating habits. There is another way of using
this phrase, one that is not a caution but rather an observation about the
informal cultural shifts and customs that are reflected in our food.
The
documentary film The Search for GeneralTso provides insights into this alternate view of being what we eat.
Ostensibly, the film seeks to answer an old culinary question – what are the origins
of the ubiquitous dish “General Tso’s chicken.” The basic questions are rather
obvious – who was General Tso? And did he really like chicken? The film
demonstrates that this is not necessarily an easy question to answer and that
the search for the answer is intimately intertwined with the emergence of
Chinese ex-patriot culture and identity.
The
beginning of the film travels to China where a variety of people are shown
photos of the dish. Those shown the photos are alternately intrigued, perplexed
or rather disgusted but regardless their initial response, the consensus is
that the dish before them is not Chinese. Indeed, they typically have not seen
or heard of the dish before. The next stop is in Hunan province, where the film
chronicles the existence of General Tso as a powerful warrior. His familial
line still exists and a descendant interviewed is both proud that his ancestor
has been recognized so broadly and dismayed at the form of recognition taken –
as a food rather than a great warrior. The conclusion of this portion of the
film is that there was a General Tso, who could indeed have favoured chicken,
but that the dish known across the US was not created by or for him.
From
there the quest returns to the US and begins a trek that parallels the steps
taken by Chinese immigrants to the US from the 1800s onwards. Here the film
presents not only the quest for the origins of General Tso’s chicken but also
how the dish – and Chinese immigrant culture and food – was framed by the
surroundings in which immigrants found themselves. Discrimination was always
rampant against Chinese immigrants and was made worse upon the promulgation of
the Chinese Exclusion laws in the US. Discrimination – legal and societal –
restricted the career options for Chinese in the US, although one option
available was to run and/or work in restaurants. These restaurants cooked what
they knew, Chinese cuisine, although with time and the migration of immigrant
communities from the West Coast through middle America and to the East Coast
this cuisine changed.
Through
poignant interviews with those who opened restaurants in different communities
or who are second or third generation restaurateurs, the film documents the overall
adaptation of foods prepared and offered at Chinese restaurants in the US from
authentic Chinese fare to foods that were (and still are) more recognizable and
appealing to local palates. This was (and is) done to increase revenue and also
to bypass local prejudices regarding culture and food across the spectrum of
communities in which Chinese restaurants emerged. In this way, the film
chronicles how the food on the menu at Chinese restaurants is a reflection of
the cultures in which the restaurateurs find themselves and the struggle to
preserve their identities while being accepted by – and acceptable to – their
new home.
The
film also documents the impact that things beyond the control of these
communities had on sought after forms of Chinese cuisine, and on the identity
of Chinese-American communities. Through the lens of restaurant culture, the
film presents the mechanisms through which Chinese-American communities and
food became separate from China itself and were not fully Americanized, leading
to the creation of a cuisine that represented the new identity of the
community. What emerges in this part of the film is a discussion of other
dishes – chop suey for example – as part of the American culinary and cultural
lexicon and the adoption of the belief that these dishes form an essential
embodiment of Chinese culture.
Returning
to the quest for the name, the film’s cross-country journey ends in New York
City, where a story of international intrigue over General Tso’s chicken
unfolds. Decades ago, a chef at a well-known Chinese restaurant brings back a
recipe from Taiwan, incorporates it into his menu and the American General
Tso’s chicken is born. He appears on a major television show’s cooking segment
and it becomes a sensation in the US. In the international portion of the story,
a famous chef who fled to Taiwan creates a chicken dish and is asked the name.
In response, he says “General Tso’s chicken” because he is aware of General
Tso’s reputation and his own style of cooking from Hunan. Although both the
Taiwanese and Americanized version of General Tso’s chicken existed in New York
at the same time, ultimately the American version prevailed with consumers.
At
the end of the film, the audience has the answer to the question of where
General Tso’s chicken originated and how this reflects the reality of societal
evolution. It shows the audience the evolution of a culture and set of societal
practices from their homeland to their new home and how both places are impacted.
By telling the story from China to the US and across the US in a parallel
journey to that experienced by Chinese immigrants, the film sheds light on how
the norms and mores of a culture are unbound from geography, transplanted and
then rewritten to fit the needs of the community in a certain time and place.
Using
food as a lens through which this occurs allows the audience a tangible (and
edible) visualization of the process and also allows the audience to relate its
own experiences along the process spectrum – be they as immigrants, as restaurateurs, or as patrons. These lessons
are in varying ways the story of all immigrants and much of the food that comes
across anyone’s table. In this way, perhaps the old saying is true and we
really are what we eat.