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.
An irresistible sampling of the city's rich food heritage,
"Gastropolis" explores the personal and historical relationship
between New Yorkers and food. 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 1624 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, "Gastropolis" tells a story
of immigration, amalgamation, and assimilation. This rich interplay
between tradition and change, individual and society, and identity
and community could happen only in New York.
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