Ten thousand years ago, people in southern China began to cultivate rice and quickly made an all-too-tempting discovery — the cereal could be fermented into alcoholic liquors. Carousing and drunkenness must have started to pose a serious threat to survival because a variant gene that protects against alcohol became almost universal among southern Chinese and spread throughout the rest of China in the wake of rice cultivation.
The variant gene rapidly degrades alcohol to a chemical that is not intoxicating but makes people flush, leaving many people of Asian descent a legacy of turning red in the face when they drink alcohol.
This is funny. I once knew a Japanese exchange student who told me that she couldn't take a sip of alcohol without turning red. I had a hard time believing it and tried to convince her that maybe it was in her head. According to the map connected to the story, the gene for alcohol flushiness is found in about 70% of Japanese (or maybe 60 or 80%, I'm bad at reading charts that try to tell you something with slight gradations of color).
I wouldn't be shocked if this is part of the reason for Asian overrepresentation at Ivy League schools. Getting drunk is a gateway into all other kinds of stupid behavior and takes time away from studying and extracurriculars. And even those Asians who don't have the gene will be influenced. Let's say you're a Korean who can get drunk but within your social circle of the same race 50% of your friends can't. You're probably less likely to make drinking a regular habit of the group.
