Contents

Preface: The Genesis of the Book

Acknowledgments

     Introduction: Chop Suey, the Big Mac of the Pre-McDonald’s Era

1.  Why Is Chinese Food So Popular?

2.  The Empire and Empire Food

3.  Chinese Cooks as Stewards of Empire

4.  The Cradle of Chinese Food

5.  The Rise of Chinese Restaurants

6.  The Makers of American Chinese Food

7.  “Chinese-American Cuisine” and the Authenticity of Chop Suey

8.  The Chinese Brillat-Savarin

     Conclusion: The Home of No Return

     Afterword: Why Study Food?

Notes

Bibliography

Index