On March 13th, 2010, the Culinary Historians gathered for a lunch of Northwestern Chinese cuisine. Our guest was Andrew Coe, author of “Chop Suey – A cultural History of Chinese Food in the United States.”
Our appetizers were ox tendon, cured beef, and roasted chicken. 
Andrew Coe and CHSC President Charles Perry discourse on Chinese food. 
Eric Boardman contemplates appetizers 
Gene Anderson shares a laugh with Andrew Coe 
Coe with Yong Gong, co-owner of Chinese Islamic Restaurant. 
Madeline Foss is either singing, yawning, or telling her companions how much she likes Peking Duck.
