Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

  • List Price: $29.95
  • Save: $4.51 (15%)
Usually ships within 2 to 4 weeks.
Ships from and sold by Amazon.com. Gift-wrap available.
Gastropolis: Food and New... has been added to your Cart
FREE Shipping on orders over $25.
Condition: Used: Good
Comment: Ex-library book. Has usual library labels and stamps .Good readable copy with minor wear to cover. Pages clean and unmarked.Water damage on pages. Eligible for Free 2-day Prime or free Super saver shipping. All orders ship fast from the Amazon warehouse with tracking number. Amazon's hassle free return policy means your satisfaction is guaranteed!
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Gastropolis: Food and New York City (Arts and Traditions of the Table: Perspectives on Culinary History) Hardcover – December 1, 2008

5.0 out of 5 stars 6 customer reviews

See all 7 formats and editions Hide other formats and editions
Price
New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$25.44
$10.15 $2.65

Dinner just got easier with eMeals
Each week you'll receive seven new simple, healthy meal plans. Our food experts create easy-to-prepare recipes featuring real food your whole family will love. Try it FREE
$25.44 FREE Shipping. Usually ships within 2 to 4 weeks. Ships from and sold by Amazon.com. Gift-wrap available.
click to open popover


Editorial Reviews

Review

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)

Review

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)
NO_CONTENT_IN_FEATURE

The latest book club pick from Oprah
"The Underground Railroad" by Colson Whitehead is a magnificent novel chronicling a young slave's adventures as she makes a desperate bid for freedom in the antebellum South. See more

Product Details

  • Series: Arts and Traditions of the Table: Perspectives on Culinary History
  • Hardcover: 368 pages
  • Publisher: Columbia University Press (December 1, 2008)
  • Language: English
  • ISBN-10: 0231136536
  • ISBN-13: 978-0231136532
  • Product Dimensions: 7.3 x 1.1 x 10.3 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,951,897 in Books (See Top 100 in Books)

Customer Reviews

5 star
100%
4 star
0%
3 star
0%
2 star
0%
1 star
0%
See all 6 customer reviews
Share your thoughts with other customers

Top Customer Reviews

Format: Hardcover Verified Purchase
If you have any opinion at all about food...and about cultural life connected to food, then you have a food voice. This well written and creatively constructed collection of cultural food stories from many of our real-life, die-hard foodies tells the story of NY's food history from the very earliest times and picks-up speed quickly into the 21st century. This retrospective of NY's past foodways is truly enlightening and the stories about NY's multicultural foods and family-run businesses are not to be missed. As I said, the food voice in this book is like finely pitched opera as it starts out slowly with fascinating tones and reaches many highs...enough to have your food voice singing as you read. You'll love it for the stories behind the foods you eat and know well, and you'll be fascinated by all the things you didn't know about them as well.
Comment 9 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback
A passionate literary celebration of New York City's smorgasbord of cuisines, "Gastropolis" is worthy of top billing on the bookshelves of anyone interested in reading about New York City's culinary history as told by a most capable group of writers. Edited by the likes of professional chef and food studies professor Jonathan Deutsch and food and nutrition professor Annie Hauck-Lawson, "Gastropolis" is part memoir, part history, and part travelogue amidst global ethnic cuisines that have found a home here in New York City, America's most internationally-oriented city. "Gastropolis" is divided into four parts: "Places", "People", "Trade", and "Symbols", which incorporate everything from culinary history to memoir and iconographic celebrations of New York culinary staples such as bagels.

"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 ›
Comment 5 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
Let me put it simply: all information is valuable but not all all information is equally interesting to all people. The information in this book is cogent, coherent and collimated. To anyone interested in the city, or food, or both, it will be fascinating and gratifying. Otherwise, probably not. It's a ratatouille of personal experiences, emphasizing that NYC is big, but it's made of distinct individuals, each with a story. There's no better way to see the vast variety, breadth, depth and synthesis of the city than by listening to people, one at a time, talk about what they care about. The book manages to see a huge field of view, with extraordinary resolution. I love it.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse