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.

Andrew Coe: This week

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Video

Why Did I Study Physics?

Using hand-drawn cartoons to explain an academic passion

Video

What If Emoji Lived Among Us?

A whimsical ad imagines what life would be like if emoji were real.

Video

Living Alone on a Sailboat

"If you think I'm a dirtbag, then you don't understand the lifestyle."

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How Is Social Media Changing Journalism?

How new platforms are transforming radio, TV, print, and digital

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The Place Where Silent Movies Sing

How an antique, wind-powered pipe organ brings films to life

Feature

The Future of Iced Coffee

Are artisan businesses like Blue Bottle doomed to fail when they go mainstream?

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