The Fictioning Horror Sale
 
 

Recently Viewed clear list


Original Essays | September 4, 2014

Edward E. Baptist: IMG The Two Bodies of The Half Has Never Been Told: Slavery and the Making of American Capitalism



My new book, The Half Has Never Been Told: Slavery and the Making of American Capitalism, is the story of two bodies. The first body was the new... Continue »
  1. $24.50 Sale Hardcover add to wish list

spacer
Qualifying orders ship free.
$22.95
New Trade Paper
Ships in 1 to 3 days
Add to Wishlist
Available for In-store Pickup
in 7 to 12 days
Qty Store Section
1 Remote Warehouse General- General

This title in other editions

Other titles in the Arts and Traditions of the Table: Perspectives on Culinary History series:

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

by

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

 

Synopses & Reviews

Publisher Comments:

Whether you're digging into a slice of cherry cheesecake, burning your tongue on a piece of fiery 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.

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 cuisine combinations, 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. 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.

Touching on everything from religion, nutrition, and agriculture to economics, politics, and psychology, Gastropolis tells a story of immigration, amalgamation, and assimilation. This rich interplay between tradition and change, individual and society, and identity and community could happen only in New York.

Synopsis:

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.

Product Details

ISBN:
9780231136525
Author:
Hauck-lawson, Annie
Publisher:
Columbia University Press
Foreword by:
LoMonaco, Michael
Foreword:
LoMonaco, Michael
Editor:
Hauck-Lawson, Annie
Editor:
Deutsch, Jonathan
Author:
Hauck-Lawson, Annie
Subject:
Customs & Traditions
Subject:
History
Subject:
United States - General
Subject:
Agriculture & Food
Subject:
United States - State & Local - Middle Atlantic
Subject:
General-General
Edition Description:
Paperback
Series:
Arts and Traditions of the Table: Perspectives on Culinary History
Publication Date:
20100731
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
343
Dimensions:
9.90x6.90x.90 in. 1.40 lbs.

Related Subjects

Cooking and Food » Reference and Etiquette » Historical Food and Cooking
History and Social Science » Sociology » Agriculture and Food
History and Social Science » World History » General

Gastropolis: Food and New York City (Arts and Traditions of the Table: Perspectives on Culinary History) New Trade Paper
0 stars - 0 reviews
$22.95 In Stock
Product details 343 pages Columbia University Press - English 9780231136525 Reviews:
"Synopsis" by , 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.
spacer
spacer
  • back to top
Follow us on...




Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.