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.
Les mer
Produktdetaljer
ISBN
9781442227132
Publisert
2015
Utgiver
Vendor
Rowman & Littlefield Publishers
Språk
Product language
Engelsk
Format
Product format
Digital bok
Forfatter