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Gastropolis: Food and New York City - Arts and Traditions of the Table: Perspectives on Culinary History Annie Hauck-Lawson
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Gastropolis: Food and New York City - Arts and Traditions of the Table: Perspectives on Culinary History
Annie Hauck-Lawson
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.
368 pages, Illustrations, maps
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 8 de julio de 2010 |
| ISBN13 | 9780231136525 |
| Editores | Columbia University Press |
| Páginas | 368 |
| Dimensiones | 179 × 253 × 19 mm · 634 g |
