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.

Filtered by blog articles (Clear filter)

The Dos and Don'ts of Ordering Chinese

The Dos and Don'ts of Ordering Chinese

Health

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

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

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 »

The Biggest Story in Photos

Picking up the Pieces After the Tornado in Moore, Oklahoma

Subscribe Now

SAVE 65%! 10 issues JUST $2.45 PER COPY

Newsletters

Sign up to receive our free newsletters

(sample)

(sample)

(sample)

(sample)

(sample)

(sample)