Johnny Kan

From Wikipedia, the free encyclopedia

Johnny Kan (1906-1972) was a Chinese American restaurateur in Chinatown, San Francisco, ca 1950-1970. He was the owner of Johnny Kan's restaurant, which opened in 1953, and published a book on Cantonese cuisine, Eight Immortal Flavors, which was praised by Craig Claiborne and James Beard.[1] Kan's restaurant is an early example of a premium restaurant designed around an open kitchen plan so that diners could observe the preparation of food. The concept was popularized in the 1980s.[2]

References

Eight Immortal Flavors: Secrets of Cantonese Cookery from San Francisco's Chinatown, Johnny Kan and Charles L. Leong. Berkeley, California: Howell-North Books, 1963

  1. ↑
  2. ↑ Pearlman, Alison (2013). Smart Casual: The Transformation of Gourmet Restaurant Style in America. University of Chicago Press. p. 71. ISBN 022602993X. 

External links

This article is issued from Wikipedia. The text is available under the Creative Commons Attribution/Share Alike; additional terms may apply for the media files.