Gastropolis: Food and New York City

Format:

Book

Author/Creator:

Hauck-Lawson, Annie, author.

Deutsch, Jonathan, author.

Series:

Arts and Traditions of the Table: Perspectives on Culinary History Series

Language:

English

Physical Description:

1 online resource (368 p.)

Edition:

1st ed.

Place of Publication:

Columbia University Press 2009

Summary:

An irresistible sampling of the city's rich food heritage, "Gastropolis" explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of New York's fusion cuisine, such as Mt. Olympus bagels and Puerto Rican lasagna, the book describes the nature of food and drink before the arrival of Europeans in 1624 and offers a history of early farming practices. Specially written 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. They share spice-scented recollections of Brooklyn, Queens, and the Bronx, and colorful vignettes of the avant-garde chefs, entrepreneurs, and patrons who continue to influence the way New Yorkers eat.

Contents:

Intro

Cover

Half title

Series Page

Title

Copyright

Dedication

Contents

Foreword

Preface

Acknowledgments

Fusion City: From Mt. Olympus Bagels to Puerto Rican Lasagna and Beyond

PART I: Places

1: The Lenapes: In Search of Pre-European Foodways in the Greater New York Region

2: The Food and Drink of New York from 1624 to 1898

3: Digging for Food in Early New York City

4: My Little Town: A Brooklyn Girl's Food Voice

PART II: People

5: The Empire of Food: Place, Memory, and Asian "Ethnic Cuisines"

6: The Culinary Seasons of My Childhood

7: The Chefs, the Entrepreneurs, and Their Patrons: The Avant-Garde Food Scene in New York City

8: Chow Fun City: Three Centuries of Chinese Cuisine in New York City

PART III: Trade

9: Hawkers and Gawkers: Peddling and Markets in New York City

10: Asphalt Terroir

11: The Soul of a Store

12: Livin' la Vida Sabrosa: Savoring Latino New York

PART IV: Symbols

13: Cosa Mangia Oggi

14: From the Big Bagel to the Big Roti? The Evolution of New York City's Jewish Food Icons

15: Cooking Up Heritage in Harlem

16: Eating Out, Eating American: New York Restaurant Dining and Identity

17: Hungry City

List of Contributors

Index.

ISBN:

9786612897726

1-282-89772-1

0-231-51006-3

OCLC:

741350622