Chapters in this book

1. Frontmatter i
2. Contents vii
3. Preface: The Genesis of the Book ix
4. Acknowledgments xiii
5. Introduction: Chop Suey, the Big Mac of the Pre-McDonald’s Era 1
6. 1. Why Is Chinese Food So Popular? 8
7. 2. The Empire and Empire Food 21
8. 3. Chinese Cooks as Stewards of Empire 44
9. 4. The Cradle of Chinese Food 71
10. 5. The Rise of Chinese Restaurants 92
11. 6. The Makers of American Chinese Food 102
12. 7. “Chinese-American Cuisine” and the Authenticity of Chop Suey 126
13. 8. The Chinese Brillat-Savarin 153
14. Conclusion: The Home of No Return 173
15. Afterword: Why Study Food? 182
16. Notes 189
17. Bibliography 247
18. Index 277