Gastropolis: Food and New York City
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- Mr. Churchills Profession: The Statesman as Author and the Book That Defined the Special Relationship.
- The Chefs, The Entrepreneurs, and Their Patrons: The Avant Garde Food Scene in New York City.
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Gastropolis Food And New York City
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Shipping cost cannot be calculated. Please enter a valid ZIP Code. Shipping to: Worldwide. 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 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.
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See our disclaimer. 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.
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- Gastropolis: Food and New York City by Annie Hauck-Lawson (1 star ratings).
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