Title
Gastropolis: Food and New York City (Arts and Traditions of the Table: Perspectives on Culinary History),Used
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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 spicescented recollections of Brooklyn, Queens, and the Bronx, and colorful vignettes of the avantgarde 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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- Q: What is the main focus of 'Gastropolis: Food and New York City'? A: 'Gastropolis' explores the rich culinary heritage of New York City, examining the historical and personal relationships between New Yorkers and food.
- Q: Who is the author of 'Gastropolis'? A: The book is authored by Annie Hauck-Lawson.
- Q: How many pages does 'Gastropolis' have? A: 'Gastropolis' contains 368 pages.
- Q: What is the binding type of this book? A: 'Gastropolis' is available in a paperback binding.
- Q: When was 'Gastropolis' published? A: 'Gastropolis' was published on July 8, 2010.
- Q: What topics are covered in 'Gastropolis'? A: The book covers a variety of topics including the origins of New York cuisine, immigration, food identity, and the evolution of food enterprises in the city.
- Q: Is there any specific cuisine highlighted in the book? A: Yes, 'Gastropolis' highlights various cuisines, including Asian, Jewish, and Caribbean influences in New York City.
- Q: Can I find historical insights about food in New York City in this book? A: Absolutely, 'Gastropolis' provides a historical perspective on food and drink in New York City before and after the arrival of Europeans.
- Q: What makes 'Gastropolis' unique compared to other food history books? A: 'Gastropolis' uniquely combines personal anecdotes with historical analysis, showcasing the interplay between food traditions and the diverse cultures in New York.
- Q: Is 'Gastropolis' suitable for someone interested in culinary history? A: Yes, 'Gastropolis' is an excellent choice for those interested in culinary history, food culture, and the diverse food landscape of New York City.