Chapters in this book

1. Frontmatter i
2. CONTENTS vii
3. ACKNOWLEDGMENTS ix
4. NOTE ON ROMANIZATION xi
5. INTRODUCTION 1
6. 1. Canton Restaurant and Chinese Forty- niners 8
7. 2. Flags of Yellow Silk 18
8. 3. “Chinamen Live on Rice” 29
9. 4. Chop Suey and Racial America 49
10. 5. Kung Pao Kosher: American Jews and Chinese Food 71
11. 6. General Tso’s Chicken Made in Taiwan 86
12. 7. The San Gabriel Valley as a Capital of Chinese Food 107
13. 8. Who Owns Culture? 128
14. 9. Din Tai Fung as a Global Dumpling House 146
15. Conclusion 157
16. Notes 159
17. Selected Bibliography 181
18. Index 193
19. ABOUT THE AUTHOR 203