Gras: A Passion, and has contributed to the Oxford Companion to American Food and Drink. Gastronomic tidbits and historical nuggets.' He has written for Saveur, Gastronomica, and the New Interaction of Chinese food and American society and a fascinating melange of The Wall Street Journal called it 'a wide-ranging look at the Andrew Coe's book, Chop Suey: a Cultural History of Chineseįood in the United States, was published in July 2009 by Oxford University
