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.

Video

Where the Wild Things Go

A government facility outside of Denver houses more than a million products of the illegal wildlife trade, from tigers and bears to bald eagles.

Video

Adults Need Playtime Too

When was the last time you played your favorite childhood game?

Video

Is Wine Healthy?

James Hamblin prepares to impress his date with knowledge about the health benefits of wine.

Video

The World's Largest Balloon Festival

Nine days, more than 700 balloons, and a whole lot of hot air

Writers

Up
Down

From This Author