Not available to order
Publication date:
26 November 2013Length of book:
260 pagesPublisher
Rowman & Littlefield PublishersISBN-13: 9781442227132
New York City’s first food biography showcases all the vibrancy, innovation, diversity, influence, and taste of this most-celebrated American metropolis. Its cuisine has developed as a lively potluck supper, where discrete culinary traditions have survived, thrived, and interacted. For almost 400 years New York’s culinary influence has been felt in other cities and communities worldwide. New York’s restaurants, such as Delmonico’s, created and sustained haute cuisine in this country. Grocery stores and supermarkets that were launched here became models for national food distribution. More cookbooks have been published in New York than in all other American cities combined. Foreign and “fancy” foods, including hamburgers, pizza, hot dogs, Waldorf salad, and baked Alaska, were introduced to Americans through New York’s colorful street vendors, cooks, and restaurateurs. As Smith shows here, the city’s ever-changing culinary life continues to fascinate and satiate both natives and visitors alike.
Smith's biography of the Big Apple is a revelation: an exquisitely researched and finely told tale of a city central to the culinary culture and economy of the United States if not the world. New York, New York, we hardly knew you.