Food historian and author Andy Coe will speak about the American experience of Chinese food, from the earliest encounters in Canton to 19th century San Francisco and through President Nixon’s ground-breaking visit to Beijing, as explored in his book, Chop Suey. His book and talk also explore the cultural and political forces that continue to shape the Chinese food served at American tables. Coe will share tips for finding authentic Chinese food.
Coe has written for Saveur, Gastronomica, and the New York Times and is the author of Foie Gras: A Passion. When he isn’t eating Chinese in Manhattan, he can usually be found in the Chinatowns of Queens or Brooklyn.