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Gastropolis Food and New York City

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ISBN-10: 0231136528

ISBN-13: 9780231136525

Edition: 2010

Authors: Annie Hauck-Lawson, Jonathan Deutsch, Michael Lomonaco

List price: $17.99
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Description:

Whether you're digging into a slice of cherry cheesecake, burning your tongue on a piece of fiery 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.An irresistible sampling of the city's rich food heritage, Gastropolisexplores the personal and historical relationship between New Yorkers and food. Beginning with the origins of cuisine combinations, 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. 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.Touching on everything from religion, nutrition, and agriculture to economics, politics, and psychology, Gastropolistells a story of immigration, amalgamation, and assimilation. This rich interplay between tradition and change, individual and society, and identity and community could happen only in New York.
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Book details

List price: $17.99
Copyright year: 2010
Publisher: Columbia University Press
Publication date: 8/3/2010
Binding: Paperback
Pages: 368
Size: 7.25" wide x 10.00" long x 0.75" tall
Weight: 1.386
Language: English

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.

Foreword
Preface
Acknowledgments
Fusion City: From Mt. Olympus Bagels to Puerto Rican Lasagna and Beyond
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
Food Voice Narrative
My Little Town: A Brooklyn Girl's Food Voice
People
The Empire of Food: Place, Memory, and Asian "Ethnic Cuisines"
Food Voice Narrative
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
Food Voice Narrative
The Soul of a Store
Livin' la Vida Sabrosa: Savoring Latino New York
Symbols
Food Voice Narrative
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