Welcome to Eat Your Books!
If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.
Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!
Gastropolis: Food and New York City by Michael Lomonaco and Annie Hauck-Lawson and Jonathan Deutsch
Reviews about this book
- ISBN 10 0231136528
- ISBN 13 9780231136525
- Published Jul 23 2010
- Format Paperback
- Language English
- Edition 0
- Publisher Columbia University Press
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
Other cookbooks by this author
- The "21" Cookbook: Recipes and Lore from New York's Fabled Restaurant
- Advanced Culinary Techniques: Improvisational Cooking
- Culinary Improvisation
- Gastropolis: Food and New York City: (Arts and Traditions of the Table: Perspectives on Culinary History)
- Jewish American Food Culture
- Jewish American Food Culture. Food Cultures in America
- Nightly Specials: 125 Recipes for Spontaneous, Creative Cooking at Home
- Nightly Specials