At least here in North American, it’s likely you’ve had General Tso’s Chicken if you’ve got to a Chinese restaurant. (And fortune cookies, of course.)
But who was General Tso? Did he really like chicken? And where’d the dish come from?
This new documentary would be really useful in classes interested in tackling just what it means to assume something is authentic or, better yet, to exemplify how identity is, in fact, a public and always ongoing collaborative exercise — in this case, between cooks, armed with certain sorts of recipes, and eaters, who arrive at their restaurants with very different tastes.