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More copies of this ISBN

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 (10 Edition)

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Gastropolis: Food and New York City (10 Edition) Cover

 

Synopses & Reviews

Please note that used books may not include additional media (study guides, CDs, DVDs, solutions manuals, etc.) as described in the publisher comments.

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 A
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 (10 Edition) Used Trade Paper
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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.
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