Gastropolis Food and New York City
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...
List Price: $29.95
Publisher: Columbia University Press
Size: 7.25" wide x 10.25" long x 1.25" tall
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.
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.
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.
|Fusion City: From|
|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|
|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|
|Hawkers and Gawkers: Peddling and Markets in New York City|
|The Soul of a Store|
|Livin' la Vida Sabrosa: Savoring Latino New York|
|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|