23 (Tue) August 2011
by Nanny 2
-Oksu, Seongdong, Seoul, Republic of Korea-
In a prior post, I noted that ethnic Koreans from China have developed a hybrid form of cuisine that’s somewhere between Korean and Chinese (see 1.251 Pork and Cauliflower Stir-Fry; see also 1.267 Tofu Something).
Based on numerous observations of our current nanny (Nanny 2, who came back after Nanny 5), I believe that ethnic Koreans from China are unaware that their food is in fact different. Often from small villages populated primarily by ethnic Koreans in remote parts of China, they have a limited and somewhat warped sense of what is authentically Korean and what is authentically Chinese. Our nanny will make something and classify it as “Korean” or “Chinese,” even though it’s neither here nor there. Once, when I requested her help in peeling/deveining some shrimp, she didn’t know how, explaining that Chinese people don’t eat shrimp so she’d never had occasion to cook with shrimp. She’s made similar claims about bamboo shoots.
Tonight, she prepared what she referred to as Chinese chicken soup. It turned out to be soup made with chicken and garlic and leeks potatoes and carrots, seasoned with salt and pepper. Didn’t seem all that Chinese to me – had I added celery and bay leaf, it could just as well be American – but she was very proud of it. Anyway, it was pretty good.
(See also FOODS.)
(See also PLACES.)