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 Understanding Childhood Hearing Loss by Andrew F. Smith
Cover of the book Reasoning With Who We Are by Andrew F. Smith
Cover of the book John Brown Speaks by Andrew F. Smith
Cover of the book Islam on the Street by Andrew F. Smith
Cover of the book China's Tibet? by Andrew F. Smith
Cover of the book At Death's Door by Andrew F. Smith
Cover of the book Using Video to Assess Teaching Performance by Andrew F. Smith
Cover of the book Implementing Web-Scale Discovery Services by Andrew F. Smith
Cover of the book Introducing Shakespeare's Comedies, Histories, and Romances by Andrew F. Smith
Cover of the book The Baltic Transformed by Andrew F. Smith
Cover of the book Understanding Chronic Fatigue Syndrome by Andrew F. Smith
Cover of the book Renewing Parish Culture by Andrew F. Smith
Cover of the book Canada 2017-2018 by Andrew F. Smith
Cover of the book Understanding Psychosis by Andrew F. Smith
Cover of the book How College Athletics Are Hurting Girls' Sports 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