Show Summary Details
- Title Pages
- Title Pages
- Preface
- Acknowledgments
- Introduction
-
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
- Afterword
- Bibliography
- Index
- Plates
Title Pages
Title Pages
- Source:
- Chop Suey, USA
- Publisher:
- Columbia University Press
Columbia Scholarship Online requires a subscription or purchase to access the full text of books within the service. Public users can however freely search the site and view the abstracts and keywords for each book and chapter.
Please, subscribe or login to access full text content.
If you think you should have access to this title, please contact your librarian.
To troubleshoot, please check our FAQs, and if you can't find the answer there, please contact us .
- Title Pages
- Title Pages
- Preface
- Acknowledgments
- Introduction
-
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
- Afterword
- Bibliography
- Index
- Plates
