Andrew Coe

Andrew Coe's book, Chop Suey: a Cultural History of Chinese Food in the United States, was published in July 2009 by Oxford University Press. More

Andrew Coe's book, Chop Suey: a Cultural History of Chinese Food in the United States, was published in July 2009 by Oxford University Press. The Wall Street Journal called it "a wide-ranging look at the interaction of Chinese food and American society and a fascinating melange of gastronomic tidbits and historical nuggets." He has written for Saveur, Gastronomica, and the New York Times, is a coauthor of Foie Gras: A Passion, and has contributed to the Oxford Companion to American Food and Drink. He is currently researching a culinary history of the Great Depression.

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A Short Film That Skewers Hollywood

A studio executive concocts an animated blockbuster. Who cares about the story?

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In Online Dating, Everyone's a Little Bit Racist

The co-founder of OKCupid shares findings from his analysis of millions of users' data.

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What Is a Sandwich?

We're overthinking sandwiches, so you don't have to.

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How Will Climate Change Affect Cities?

Urban planners and environmentalists predict the future of city life.

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The Inner Life of a Drag Queen

A short documentary about cross-dressing, masculinity, identity, and performance

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Let's Talk About Not Smoking

Why does smoking maintain its allure? James Hamblin seeks the wisdom of a cool person.

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