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.
