Chinese Food Thursday

Okay, it's Chinese Food Thursday, so I have to pose a few questions:
1.) Who was General Tso, and was he some sort of Army chef who just rose through the ranks?
2.) How is it that one piece of chicken in Chinese food, when examined in a cross-section, can contain both light and dark meat?
3.) How do Chinese restaurants always find Asian workers, no matter what part of the country they are located in? You can be at a food court Chinese restaurant in downtown Oklahoma and still find an Asian person working the counter.
4.) Why do some foods taste completely different (but still good) when cold? I'm talking Chinese and pizza here.
5.) If rice is so cheap, why did the expensive potato catch on as the vegetable of choice in the US?

Any answers to the above questions would be greatly appreciated.

UPDATE:



I just thought this entry needed a picture.