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Index
Cover
Series Page
Title Page
Copyright
Dedication
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
Photo Inserts
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