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Andrew Coe

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.
The Dos and Don'ts of Ordering Chinese

The Dos and Don'ts of Ordering Chinese

Health Jul 26 2010, 9:05 AM ET

Accepting fried noodles with sticky-sweet sauce will put you on a slippery slope to lo mein. How to order a real Chinese meal.… More »

Chinese Brown Sauce: A Detective Story

Chinese Brown Sauce: A Detective Story

Health Jul 8 2010, 8:42 AM ET

A single sauce covers everything from beef with broccoli to General Tso's chicken. So where does it come from?… More »

Chinese Dishes Praised by Confucius Himself

Chinese Dishes Praised by Confucius Himself

Health Jun 3 2010, 11:17 AM ET

Shandong-style food is new to the U.S., but this building block of Chinese cuisine is an ideal intro to how China really eats… More »

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The American West, 150 Years Ago

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