Savoring Gotham traces the rise of New York City's global culinary
stardom in 570 accessible, yet well-researched A-Z entries. From
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, to Greek diners in the city that are arguably not
diners at all, this is the first A-Z reference work to take a broad
and historically-informed approach to NYC food and drink. Here
readers will find entries on the foods and drinks and businesses
that originated in the city, ethnic culinary influences, the unique
character of each borough (and several neighborhoods within the
boroughs), important educational, cultural, and publishing
institutions related to food in the city, biographies of key
culinary leaders (both living and deceased), and selections from
the city's food manufacturers, food importers, and restaurants.
There are also entries on New York's more unusual culinary
realities, such as urban farming, dumpster diving, and the
phenomenon of foraging for food in Central Park. Savoring Gotham is
for anyone interested in learning the history of what is perhaps
the world's greatest food mecca; not only the foodie history of
upscale restaurants and celebrity chefs, but the bodegas, chop suey
joints, automats, and Italian ice vendors that are a part of New
York's culinary heritage. Around 100 images accompany the entries.
All of the entries are signed by the authors. Garrett Oliver, the
Brewmaster of Brooklyn Brewery and one of New York's great
ambassadors, wrote the Foreword; an index and a bibliography of the
best writings on NYC food and drink complete the book.
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