Gastropolis: Food and New York City

Gastropolis: Food and New York City

by Annie Hauck-Lawson, Jonathan Deutsch
     
 

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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

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Overview

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.

Columbia University Press

Editorial Reviews

Frederick Kaufman

While New York may be the subject of more food writing than any other site in the United States, this volume will surprise, enchant, and enlighten. The collection shines.

New York Times - Sam Roberts

A veritable feast.

Gastronomica

Gastropolis is a piled-high-to-bursting buffet, where emotionally charged memoirs of childhood meals are served up alongside highly detailed academic articles…enriching and illuminating.

Eats.com

Gastropolis is a fun read, specifically for those who have watched their culture rise and blossom in this great variegated city.

New York Times
A veritable feast.

— Sam Roberts

Product Details

ISBN-13:
9780231510066
Publisher:
Columbia University Press
Publication date:
12/19/2008
Series:
Arts and Traditions of the Table: Perspectives on Culinary History
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
368
Sales rank:
651,100
File size:
8 MB

What People are saying about this

Warren Belasco

A highly original collection. I know of no other book quite like it. The authors and editors are exceptionally fine writers and scholars in the emerging area of food studies.

Warren Belasco

A highly original collection. I know of no other book quite like it. The authors and editors are exceptionally fine writers and scholars in the emerging area of food studies.

Warren Belasco, professor of American studies, University of Maryland, and author of Appetite for Change: How the Counterculture Took On the Food Industry

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