Gastropolis: Food & New York City (Arts and Traditions of the Table Perspectives on Culinary History)

Synopsis

This irresistible sampling of NYC&’s rich food heritage takes readers on a cultural and historical journey from Brooklyn to the Bronx and beyond. Whether you're digging into a slice of cherry cheesecake, burning your tongue on a piece of Jamaican jerk chicken, or slurping the broth from a juicy soup dumpling, eating in New York City is a culinary adventure unlike any other in the world.Gastropolis explores the historical, cultural, and personal relationship between New Yorkers and the food they eat. Beginning with the origins of local favorites, such as Mt. Olympus bagels and Puerto Rican lasagna, the book looks back to early farming practices and the pre-European fare of the Leni Lenape. Essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. Touching on everything from religion to nutrition; agriculture to economics; and politics to psychology, Gastropolis tells a multifaceted story of immigration, amalgamation, and the making of New York&’s distinctively delicious flavor

Copyright:

2008

Book Details

Book Quality:

Publisher Quality

Book Size:

368 Pages

ISBN-13:

9780231510066

Related ISBNs:

9780231136532

Publisher:

Columbia University Press

Date of Addition:

12/16/23

Copyrighted By:

Columbia University Press

Adult content:

No

Language:

English

Has Image Descriptions:

No

Categories:

History, Nonfiction, Travel, Cooking, Food and Wine, Social Studies

Submitted By:

Bookshare Staff

Usage Restrictions:

This is a copyrighted book.

Edited by:

Annie Hauck-Lawson

Edited by:

Jonathan Deutsch

Foreword by:

Michael Lomonaco