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.