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Gastropolis: Food and New York City (Arts and Traditions of the Table: Perspectives on Culinary History) Hardcover – December 1, 2008
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While New York may be the subject of more food writing than any other site in the United States, this volume will surprise, enchant, and enlighten. The collection shines.(Frederick Kaufman, author of A Short History of the American Stomach)
Gastropolis is a fun read, specifically for those who have watched their culture rise and blossom in this great variegated city.(Eats.com)
A veritable feast.(Sam Roberts New York Times)
Gastropolis is a piled-high-to-bursting buffet, where emotionally charged memoirs of childhood meals are served up alongside highly detailed academic articles enriching and illuminating.(Gastronomica)
A highly original collection. I know of no other book quite like it. The authors and editors are exceptionally fine writers and scholars in the emerging area of food studies.(Warren Belasco, professor of American studies, University of Maryland, and author of Appetite for Change: How the Counterculture Took On the Food Industry)
Top Customer Reviews
"Places" traces New York's culinary history from the perspectives of anthropology and memoir. Anne Mendelson traces the roots of that history from the perspective of the region's earliest known inhabitant, the Algonquin Lenapes. Andrew Smith follows with a terse, informative, and intriguing account, noting how New York City cuisine was transformed from its earliest Dutch and British settlers to those of later arrivals, most notably, German Jews, by the middle 19th Century, until, by the time of the creation of greater New York City in 1898, the city had become a culinary metropolis whose tastes reflected that of the entire globe. Nan Rothschild describes archaeological studies of 18th and 19th Century New York, providing a more extensive look at the food that was grown locally and eaten by Manhattan's residents.Read more ›
You would be right in saying that, but it's the nature and extent of New York's connection that is, as far as I know, unique. In New York, the food traditions of dozens of people wash up on the shore to be tasted by every citizen. Part of the mark of being a 'real' New Yorker is that you know, and have definite and unshakeable opinions about several ethnic cuisines. A real New Yorker can tell you where to find the best soup dumplings and also the best quesadilla. He probably has an allegiance to at least one fresh mozzarella maker and one sushisei. To be a New York foodie, the senza qua niente is that you have to be broad and deep.
This thoughtful collection has a judicious balance of reminiscence and cultural-study, a mix of first-person and footnote. You should read it, you'll sound like a New Yorker.
Lynn Hoffman, author of bang BANG
You can read this book like a guidebook on neighborhoods and NYC food history.
You will hear New York voices shout of food.
This is a NYC prism of ethnicity and spices from the woman who coined the phrase "food voice" -- Annie Hauck Lawson, and her brilliant co-editor chef Jonathan Deutsch.
Read each luscious voice of every chapter and visit each neighborhood in every borough and eat and sing.
Today's visitors to New York City search for authentic New York amidst a barrage of superstores they see in their hometowns. Where is New York? Certainly within these pages. From Lenape Indians on... food culture has taken place on our blessed island - here it is expertly told. And lively. Over 300 pages, with some photos. This book makes the greatest gift for foodies and lovers of NYC.
author of "L is for Lion: an italian bronx butch freedom memoir" SUNY Press
and "Schistsong" BORDIGHERA Press
L Is for Lion: An Italian Bronx Butch Freedom Memoir (SUNY series in Italian/American Culture)
Schistsong (Via Folios)
Carry My Coffee (Live)