Gastropolis: food and New York City
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
New York
Columbia Univ. Press
2009
|
| Schriftenreihe: | Arts and traditions of the table: perspectives on culinary history
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis Klappentext |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | XX, 343 S. |
| ISBN: | 9780231136532 |
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Datensatz im Suchindex
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|---|---|
| adam_text | CONTENTS
Foreword by Michael Lomonaco
ix
Preface
xiii
Acknowledgments
xix
Fusion City: From Mt. Olympus Bagels to
Puerto Rican
Lasagna
and Beyond
CARA DE SILVA I
PART I Places
ι
The Lenapes: In Search of Pre-European Foodways
in the Greater New York Region
ANNE MENDELSON I5
2
The Food and Drink of New York from
162.4
to
1898
ANDREW F. SMITH
34
3
Digging for Food in Early New York City
NAN A. ROTHSCHILD 5O
Food Voice Narrative
4
My Little Town: A Brooklyn Girl s Food Voice
ANNIE HAUCK-LAWSON
68
PART II People
5
The Empire of Food:
Place, Memory, and Asian Ethnic Cuisines
MARTIN F. MANALANSAN
IV
93
Food Voice Narrative
6
The Culinary Seasons of My Childhood
JESSICA B. HARRIS I08
VIU
The Chefs, the
Entrepreneurs,
and Their Patrons:
The
Avant-Garde
Food Scene in New York City
FABIO PARASECOLI
Il6
Chow Fun City:
Three Centuries of Chinese Cuisine in New York City
HARLEY
SPILLER
13г
PART III Trade
16
Hawkers and Gawkers:
Peddling and Markets in New York City
SUZANNE
WASSERMAN 153
10
Asphalt
Terroir
JOY SANTLOFER
174
Food Voice Narrative
11
The Soul of a Store
MARK
RUSS FEDERMAN
195
12
Livin
la Vida Sabrosa:
Savoring Latino New York
RAMONA LEE PÉREZ
AND
BABETTE
AUDANT 209
PART IV Symbols
Food Voice Narrative
Cosa Mangia Oggi
ANNIE
RACHELLE LANZILLOTTO
2-33
From the Big Bagel to the
Big Roti?
The Evolution of New York City s Jewish Food Icons
JENNIFER BERG
252
Cooking Up Heritage in Harlem
DAMIAN
M. MOSLEY
274
Eating Out, Eating American:
New York Restaurant Dining and Identity
MITCHELL DAVIS
293
17
Hungry City
JANET POPPENDIECK AND JC DWYER
Contributors
327
Index
331
308
w
ЖЖ н
HETHER
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 com¬
binations 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
an<l sketches 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 present 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 immi¬
gration, amalgamation, and assimilation
—
a rich
interplay between tradition and change, individual
and society, and identity and community that could
happen only in New York.
ANNIE S. HAUCK-LAWSON
is associate professor of foods and nutrition at
Brooklyn College. Her scholarship is grounded in
the food voice,
a term she coined. As a research
tool, the food voice looks at foodways as channels of
communication that describe aspects of individual
and group identity. She curated the foodways com¬
ponent of the 2OOI Smithsonian Folklife Festivals
New York City program and is a native Park
Sloper
whose life has revolved around food in New York.
These days, with her family, she continues to live,
work, study, and grow food in Brooklyn.
JONATHAN
DEUTSCH,
a classically trained chef, is assistant professor and
director of the
Culinar)
Management Center in the
Department of Tourism and Hospitality. Kings-
borough Community College, City University of
New York. He earned his doctorate in food studies
and food management from New York University
and is a graduate of Drexel University and the Culi¬
nary Institute of America. He is the author, with
Rachel Saks, of Jewish American Food Culture.
Jacket Illustration: Monica Gurevich
Jacket Design: Leah Lococo Ltd
|
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| spelling | Gastropolis food and New York City ed. by Annie Hauck-Lawson and Jonathan Deutsch New York Columbia Univ. Press 2009 XX, 343 S. txt rdacontent n rdamedia nc rdacarrier Arts and traditions of the table: perspectives on culinary history Includes bibliographical references and index Geschichte gnd rswk-swf Geschichte Gesellschaft Food habits New York (State) New York History Food in popular culture New York (State) New York Food Social aspects New York (State) New York Cookery New York (State) New York Ernährungsgewohnheit (DE-588)4136846-0 gnd rswk-swf Kochen (DE-588)4031445-5 gnd rswk-swf New York, NY (DE-588)4042011-5 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content New York, NY (DE-588)4042011-5 g Ernährungsgewohnheit (DE-588)4136846-0 s Geschichte z DE-604 Kochen (DE-588)4031445-5 s Hauck-Lawson, Annie Sonstige (DE-588)1228193924 oth Erscheint auch als Online-Ausgabe 978-0-231-51006-6 (DE-604)BV044164546 Digitalisierung UB Bayreuth application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=017316796&sequence=000003&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Digitalisierung UB Bayreuth application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=017316796&sequence=000004&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Klappentext |
| spellingShingle | Gastropolis food and New York City Geschichte Gesellschaft Food habits New York (State) New York History Food in popular culture New York (State) New York Food Social aspects New York (State) New York Cookery New York (State) New York Ernährungsgewohnheit (DE-588)4136846-0 gnd Kochen (DE-588)4031445-5 gnd |
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| title | Gastropolis food and New York City |
| title_auth | Gastropolis food and New York City |
| title_exact_search | Gastropolis food and New York City |
| title_full | Gastropolis food and New York City ed. by Annie Hauck-Lawson and Jonathan Deutsch |
| title_fullStr | Gastropolis food and New York City ed. by Annie Hauck-Lawson and Jonathan Deutsch |
| title_full_unstemmed | Gastropolis food and New York City ed. by Annie Hauck-Lawson and Jonathan Deutsch |
| title_short | Gastropolis |
| title_sort | gastropolis food and new york city |
| title_sub | food and New York City |
| topic | Geschichte Gesellschaft Food habits New York (State) New York History Food in popular culture New York (State) New York Food Social aspects New York (State) New York Cookery New York (State) New York Ernährungsgewohnheit (DE-588)4136846-0 gnd Kochen (DE-588)4031445-5 gnd |
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