Andrew Coe



More than 20 years of experience writing for such venues as Saveur, the Atlantic, the New York Times, Los Angeles Times, Gastronomica, Film Comment, and Serious Eats.

Author of numerous books on food, New York history, and Latin American travel including Chop Suey: A Cultural History of Chinese Food in the United States and is a coauthor of Foie Gras: A Passion and has contributed to the Oxford Companion to American Food and Drink.

Average rating: 3.64 · 2,130 ratings · 351 reviews · 11 distinct worksSimilar authors
Chop Suey: A Cultural Histo...

3.43 avg rating — 526 ratings — published 2009 — 8 editions
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Archaeological Mexico: A Gu...

3.77 avg rating — 13 ratings — published 1998 — 3 editions
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F.D.N.Y.: An Illustrated Hi...

3.80 avg rating — 10 ratings — published 2003 — 4 editions
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Mexico City

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it was amazing 5.00 avg rating — 1 rating — published 1999 — 2 editions
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Ear Inn Virons: History of ...

it was amazing 5.00 avg rating — 1 rating — published 2002
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De Mexico reisgids

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liked it 3.00 avg rating — 1 rating — published 1980
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De Cuba reisgids

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Eagles & Dragons: A history...

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Cuba: Pearl of the Caribbean

0.00 avg rating — 0 ratings — published 1995 — 3 editions
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A Square Meal: A Culinary H...

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3.70 avg rating — 1,561 ratings — published 2016 — 8 editions
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“It is the Bohemian fad to expatriate himself, to seek strange and bizarre environments. As soon as a place begins to attract civilization he flees it for some new hiding place. When he chooses a Chinese dinner he must have a restaurant where no white man has ever before trod, if he can find one. . . . As soon as others begin to frequent it also, again he flies.27”
Andrew Coe, Chop Suey: A Cultural History of Chinese Food in the United States

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