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    Gastropolis Food and New York City

    ISBN-10: 0231136536
    ISBN-13: 9780231136532
    Edition: 2008
    Description: Whether you're digging into a slice of cherry cheesecake, burning your tongue on a fiery piece of 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.  More...
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    List Price: $29.95
    Copyright Year: 2008
    Publisher: Columbia University Press
    Publication Date: 12/1/2008
    Binding: Hardcover
    Pages: 368
    Size: 7.25" wide x 10.25" long x 1.25" tall
    Weight: 1.782
    Language: English

    Whether you're digging into a slice of cherry cheesecake, burning your tongue on a fiery piece of 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. Hosting the homeland flavors of more than two hundred countries, the city encourages a vibrant mix of communities and cultures that results in a smorgasbord of fusions and flavors. Cuban-Chinese restaurants, Russian banquet halls with sushi bars, Afghani restaurants that are both halal and kosher-these combinations would not be possible without New York's unparalleled cultural resources and the infinite inventiveness of its inhabitants. Compiling a portrait that's both fascinating and deliciously fun, Gastropolisexplores the endlessly evolving relationship between New Yorkers and food. From pre-European Lenape clamming to modern-day dining trends, Gastropolisbuilds a history that's much more complex than straight facts and statistics. The collection begins with cuisine combinations, such as "Mt. Olympus bagels" and "Puerto Rican lasagna," and follows with a history of food and drink before the arrival of Europeans in 1624. It covers early farming practices; the function of place and memory Asian cuisine; growing and eating up in Brooklyn, Queens, and the Bronx; avant-garde chefs, entrepreneurs, and patrons; peddlers and markets; Latino and Asian influences; the evolution of Jewish food icons; cooking in Harlem; and restaurant dining as it relates to identity. Touching on everything from religion, nutrition, and agriculture to economics, politics, and psychology, Gastropolistells a story of immigration, amalgamation, and assimilation and the rich interplay between tradition and change, individual and society, and identity and community.

    Jonathan Deutsch is an assistant professor and director of the Culinary Management Center in the Department of Tourism and Hospitality, Kingsborough Community College, City University of New York. He is the coeditor (with Annie Hauck-Lawson) ofGastropolis: Food and New York City. nbsp; Rachel D. Saks is a nutritionist and a graduate student at New York University. She works as a personal chef and cooking teacher.

    Annie S. Hauck-Lawson is associate professor of foods and nutrition at Brooklyn College. Her scholarship is grounded in the food voice, a term she originated. As a research tool, the food voice looks at foodways as channels of communication that describe aspects of individual and group identity. She curated the foodways component of the 2001 Smithsonian Folklife Festival's New York City program and is a native Park Sloper whose life has revolved around food in New York. These days, with her family, she continues to live, work, study, and grow food in Brooklyn.Jonathan Deutsch a classically trained chef, is assistant professor and director of the Culinary Management Center in the Department of Tourism and Hospitality, Kingsborough Community College, City University of New York. He earned his doctorate in food studies and food management from New York University and is a graduate of Drexel University and the Culinary Institute of America. He is the author, with Rachel Saks, of Jewish American Food Culture.

    Preface
    Acknowledgments
    Fusion City: From
    Places
    The Lenapes: In Search of Pre-European Foodways in the Greater New York Region
    The Food and Drink of New York from 1624 to 1898
    Digging for Food in Early New York City Nan
    My Little Town: A Brooklyn Girl's Food Voice
    People
    The Empire of Food: Place, Memory, and Asian "Ethnic Cuisines"
    The Culinary Seasons of My Childhood
    The Chefs, the Entrepreneurs, and Their Patrons: The Avant-Garde Food Scene in New York City
    Chow Fun City: Three Centuries of Chinese Cuisine in New York City
    Trade
    Hawkers and Gawkers: Peddling and Markets in New York City
    Asphalt Terroir
    The Soul of a Store
    Livin' la Vida Sabrosa: Savoring Latino New York
    Symbols
    Cosa Mangia Oggi
    From the Big Bagel to the Big Roti? The Evolution of New York City's Jewish Food Icons
    Cooking Up Heritage in Harlem
    Eating Out, Eating American: New York Restaurant Dining and Identity
    Hungry City
    Contributors
    Index

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