Awards

• Short-listed for James Beard Foundation Book Awards (Reference Boty) 2010

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9780195331073

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<br> A wide-ranging look at the interaction of Chinese food and American society and a fascinating m?lange of gastronomic tidbits and historical nuggets. --Wall Street Journal<p><br> An enlightening study of America's fascination with Chinese food, from our first epicurean envoys in 1748 to the plethora of Chinese restaurants of every caliber that dot the landscape today. --Barnes & Noble Review<p><br> If my family's knowledge of real Chinese food was stunted-- and we weren't alone--Andrew Coe's engaging history tells why. --Seattle Times<p><br> Coe's delightful book is a bit of 'odds and ends' itself, with pages on the use of pidgin, Chinese-kosher cuisine, the new look of San Francisco's Chinatown after the earthquake, the connection of Chinatowns with white slavery, and the Kon-Tiki craze for Cantonese food. The Chinese food we get is mostly a hybrid; Coe has documented a cuisine that may not always be authentic Chinese, but is a genuine American success story. --Columbus Dispatch

Andrew Coe draws on the history, politics and cuisine of two hungry nations to tell one of the most fascinating stories in east-west cultural history: how Americans learned to stop worrying and love Chinese food. --Laura Shapiro, author of Something From the Oven: Reinventing Dinner in 1950s America<br> This book will take an important place on a growing shelf of works that seriously tackles the conjunctions of food, migration, and ethnicity in America. --Hasia R. Diner, author, Hungering for America: Italian, Irish and Jewish Foodways in the Age of Migration<br> Chop Suey is a dish with crispy vegetables, crunchy noodles, and leftover meat or poultry which balances texture and flavor. It was created in the early 20th century with good reason-most Americans were not as sophisticated about food as they are today. In his immensely likable and detailed history, Andrew Coe tells us why early generations of Chinese restaurant owners like my mother and father-in-law served the food that they believed Americans liked instead of cooking the food that they themselves loved to eat. --Susanna Foo, two-time James Beard Award winner, and recipient of the Robert Mondavi Culinary Award of Excellence<br> I always wondered how it was that the rich variety, delicacy, and refinement of Chinese cuisines got translated into Chinese takeout from restaurants in every town in America. Coe tells riveting stories of the ups and downs of American-Chinese relations in both countries through our cross-cultural exchange of food. I couldn't put this marvelous book down, but now it's time to eat--Chinese, of course. --Marion Nestle, Paulette Goddard Professor in the Department of Nutrition, Food Studies, andPublic Health at New York University and author of What to Eat<br> If you know what people eat, why they eat it, and how they eat it, you know a lot about the people. In Chop Suey, Andrew Coe's meticulous scholarship and engaging story telling combine for a page-turning, mouth-watering tale of two cultures and how they relate. I recommend it to all world leaders, diplomats, and everyone who loves Chinese food. No joke! --Arthur Schwartz, author of Jewish Home Cooking: Yiddish Recipes Revisited<br>

Author Information

Andrew Coe 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 has dined at Chinese restaurants around the world and lives in Brooklyn, New York.

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