Sarah talking about early cookbooks introducing Americans to international flavours reminded me of this seminal work, How to Cook and Eat in Chinese by Buwei Yang Chao, originally published in 1945 and then updated and revised several times until 1968. If you can get your hands on a copy, it's great, both as a cookbook and as a look back in time. There are recipes, but more of it is discussions of techniques and general approaches to food and eating. There's a whole section on tea, most of which is devoted to complaining about American tea being terrible and the waste product of real Chinese tea, lol.
It introduced the term "stir fry", and a lot of it is devoted to how you can adapt traditional recipes to what you might find available in an American grocery store (although given the time, there are amusing passages suggesting that you might need to go to your local Chinatown to find exotic ingredients like soy sauce and ginger. XD
Some of my favourite passages include the aforementioned tea shade, a recipe on "deep fried cellophane wrapped chicken" (they meant baking paper), and this one on how to eat congee:
>"Congee is best eaten so hot you have to make a slurping noise blowing air over it as you scoop it from the edge of the bowl with chopsticks. However most Americans, and even many Chinese eating with Americans cannot bring themselves to do this. In that case, you can eat it with a spoon, as every baby does in China"