No, not really - unless they're in the last chapter or two, which I haven't finished. It's really about the whole cultural phenomenon of restaurant/takeout Chinese, and its huge place in American culture (for example, there's a chapter on Chinese food as an American Jewish tradition.)
Any reference to
Soy Vay? Their Cha Cha Chinese Salad Dressing makes any excellent chicken salad. The recipe on the dressing bottle called for mai-fun rice sticks. I didn't feel like googling it, so I emailed Soy Vay, asked them what they were, where can I get them, and what's a good substitute if unavailable in this area. They got right back to me and answered some other preparation questions as well. Try Cha Cha Chinese chicken salad sometime.
A number of months ago, The New Yorker had an excellent and very interesting article on olive oil. You wouldn't believe the intrigue and politics surrounding olive oil.
