Moderator: Miranda Brown
Discussants: Yan Liang & Edward Q. Wang

What is American Chinese food? How has American Chinese food changed over time? Are there regional variants of American Chinese food?
Does the meaning of American Chinese food depend on the identity of its consumers, be they American Chinese or non-Chinese Americans?
What is the relationship between Chinese cookery in America and the food of Greater China (P.R.C, Hong Kong, Singapore, and Taiwan)?
How much of this relationship been shaped by politics, especially U.S.-China relations?