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Savoring Gotham: A Food Lover's Companion to New York City Paperback – December 10, 2015

by Andrew F. Smith (Editor), Garrett Oliver (Foreword)

4 customer reviews

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When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in.

Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later.

Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.

Savoring Gotham: A Food Lover's Companion to New York City

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Product Details

Paperback: 760 pages
Publisher: Oxford University Press; 1 edition (December 10, 2015)
Language: English
ISBN-10: 0199397023
ISBN-13: 978-0199397020
Product Dimensions: 9 x 1.9 x 7.9 inches
Shipping Weight: 2.8 pounds (View shipping rates and policies)
Average Customer Review: 5.0 out of 5 stars See all reviews (4 customer reviews)
Amazon Best Sellers Rank: #185,353 in Books (See Top 100 in Books)
- #35 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Middle Atlantic
- #106 in Books > Travel > Food, Lodging & Transportation > Dining
- #301 in Books > Reference > Encyclopedias & Subject Guides > Cooking

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“This is an excellent and very well thought-out book many

By Richard Frisbie on December 9, 2015

Format: Kindle Edition Verified Purchase

Savoring Gotham, A Food Lover's Companion to New York City Editor-in-chief: Andrew F. Smith and Foreword by Garrett Oliver

Editor-in-chief Andrew F. Smith, a widely respected food historian and the author of several award-winning culinary books such as New York City: A Food Biography, and foreword author and James Beard Award-winning Garrett Oliver, Brewmaster of the Brooklyn Brewery, joined forces with Oxford University Press to create this be-all and end-all compendium of food in New York City.

But they couldn’t do it alone. They wrangled nearly 180 of “the most notable NYC food experts” into sharing their areas of expertise within the more than 700 pages of this weighty tome. With approximately 570 entries, Savoring Gotham is the most comprehensive reference work on the history of NYC food and drink.

The list of New York-centric foods is long: Snapple, egg-creams, Borden’s condensed milk, cherry cokes, knishes, Salisbury steak, Haagen-Dazs ice-cream, dill pickles, cheese cake, pizza, and Oreo cookies make up the short list. There are many, many more. Remember, what wasn’t created in Gotham was adopted and popularized to the point that it became primarily associated with New York City, such as New York-style pizza.

From bagels to Waldorf salad, all the iconic foods of New York City are identified, their history and cultural identity are explored and their transitions as tastes changed over generations are examined.Read more ›

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Chock full of fascinating history!

By Shell Cottage on January 5, 2016

Format: Paperback Verified Purchase

Such an interesting compendium of food history, a perfect companion to Gotham, I hope they do these for cities around the world.

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This is such a great history of food in New York

By B Parl on February 17, 2016

Format: Kindle Edition Verified Purchase

This is such a great history of food in New York! Love that I can look up some of the people and places we go to.

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... to be one of the 180 contributors to this great book!

By Annette M. Tomei on January 3, 2016

Format: Paperback

Very proud to be one of the 180 contributors to this great book!

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