New York City

A Food Biography

Nonfiction, Food & Drink, Food Writing, Travel, United States, Social & Cultural Studies, Social Science
Cover of the book New York City by Andrew F. Smith, Rowman & Littlefield Publishers
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Andrew F. Smith ISBN: 9781442227132
Publisher: Rowman & Littlefield Publishers Publication: November 26, 2013
Imprint: Rowman & Littlefield Publishers Language: English
Author: Andrew F. Smith
ISBN: 9781442227132
Publisher: Rowman & Littlefield Publishers
Publication: November 26, 2013
Imprint: Rowman & Littlefield Publishers
Language: English

New York City’s first food biography showcases all the vibrancy, innovation, diversity, influence, and taste of this most-celebrated American metropolis. Its cuisine has developed as a lively potluck supper, where discrete culinary traditions have survived, thrived, and interacted. For almost 400 years New York’s culinary influence has been felt in other cities and communities worldwide. New York’s restaurants, such as Delmonico’s, created and sustained haute cuisine in this country. Grocery stores and supermarkets that were launched here became models for national food distribution. More cookbooks have been published in New York than in all other American cities combined. Foreign and “fancy” foods, including hamburgers, pizza, hot dogs, Waldorf salad, and baked Alaska, were introduced to Americans through New York’s colorful street vendors, cooks, and restaurateurs. As Smith shows here, the city’s ever-changing culinary life continues to fascinate and satiate both natives and visitors alike.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

New York City’s first food biography showcases all the vibrancy, innovation, diversity, influence, and taste of this most-celebrated American metropolis. Its cuisine has developed as a lively potluck supper, where discrete culinary traditions have survived, thrived, and interacted. For almost 400 years New York’s culinary influence has been felt in other cities and communities worldwide. New York’s restaurants, such as Delmonico’s, created and sustained haute cuisine in this country. Grocery stores and supermarkets that were launched here became models for national food distribution. More cookbooks have been published in New York than in all other American cities combined. Foreign and “fancy” foods, including hamburgers, pizza, hot dogs, Waldorf salad, and baked Alaska, were introduced to Americans through New York’s colorful street vendors, cooks, and restaurateurs. As Smith shows here, the city’s ever-changing culinary life continues to fascinate and satiate both natives and visitors alike.

More books from Rowman & Littlefield Publishers

Cover of the book Teaching Social Studies in an Era of Divisiveness by Andrew F. Smith
Cover of the book Carl Schmitt and the Intensification of Politics by Andrew F. Smith
Cover of the book It Takes a Child to Raise a Parent by Andrew F. Smith
Cover of the book Gifts from the Heart by Andrew F. Smith
Cover of the book Black Bodies, White Gazes by Andrew F. Smith
Cover of the book The Gilded Age by Andrew F. Smith
Cover of the book Teaching against Global Capitalism and the New Imperialism by Andrew F. Smith
Cover of the book How Math Works by Andrew F. Smith
Cover of the book Harold Innis Reflects by Andrew F. Smith
Cover of the book Cultural Encyclopedia of the Breast by Andrew F. Smith
Cover of the book Serving the New Majority Student by Andrew F. Smith
Cover of the book Library Service Design by Andrew F. Smith
Cover of the book The Stories Clothes Tell by Andrew F. Smith
Cover of the book Critics, Ratings, and Society by Andrew F. Smith
Cover of the book One Hundred Days of Silence by Andrew F. Smith
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy