From the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later, to Greek diners in the city that are arguably not diners at all, this is the first A-Z reference work to take a broad and historically-informed approach to NYC food and drink.

"New York, one of the world's most extraordinary cities, is captured masterfully here through its food and food history." --Sirio Maccioni, restaurateur "There's no better way to understand New York City-its diversity, its unique character, and its depth of tradition-than through food. Savoring Gotham spans history, culture, geography, and everything in between. The results are awe (and appetite) inspiring." --Danny Meyer, CEO, Union Square Hospitality Group "A comprehensive and fascinating guide to New York's rich culinary history and its evolution into a gastronomic mecca." --Alfred Portale, Executive Chef, Gotham Bar and Grill "Taste the energy, excitement, and diversity of America's greatest city through the foodways of those who came here and made it so." --Betty Fussell, cultural critic and food writer "I've never met an encyclopedia that I wanted to eat before. Bravo!" --Molly O'Neill, author of The New York Cookbook and founder of the LongHouse Food Revival "I'm going to sound like a Mad Men-style commercial: this is a project whose time has come." --Dr. Bruce Kraig, Professor Emeritus in History and Humanities at Roosevelt University, Chicago, and President of the Culinary Historians of Chicago "This is an excellent and very well thought-out proposal for a book many, many writers have been desperate to consult for years. I've needed it dozens of times myself; I always hope it's lurking in the Encyclopedia of New York, but of course it never is." --Laura Shapiro, award-winning culinary historian "There's something to savor in every listing, be it an intriguing tidbit or scholarly detail." -- The New York Times "This comprehensive handbook to all things culinary in the Big Apple is sure to provide many hours of amusement and amazement to anyone who likes to eat and has ever said, 'I Love New York.'" --Huffington Post "Zestfully delivering on its subtitle ('A Food Lover's Companion to New York City'), 'Savoring Gotham' is a 760-page encyclopedic recipe for relishing the city's cosmopolitan menu." --Sam Roberts, New York Times "Boasting 567 entries, Savoring Gotham: A Food Lover's Companion to New York City serves up a feast of foodie knowledge for the Gotham native and novice alike . . . Combining food history with current culinary trends, the text richly explores New York City's diverse food cultures, as well as its contributions to global gastronomy. A hefty volume that even dons a New York bagel on its spine, it makes for a smartly dressed member of any foodie library sure to be referenced again and again." --Zester Daily "This wonderful companion to all things related to food in New York is the brainchild of [Andrew] Smith" --Library Journal 2016 Gourmand World Cookbook Award for Best US Cuisine: "The author is one of the best culinary historians, a cookbook expert, and a great writer. This book is a pleasure to read; it is packed with information." --Edouard Cointreau, President of the Jury

Selling point: Most comprehensive reference work on the the history of NYC food and drink, with approximately 570 entries Selling point: Edited by Andrew F. Smith, a widely respected food historian and the author of several award-winning culinary books Selling point: Illustrated with approximately 100 images Selling point: Foreword by Garrett Oliver, Brewmaster of the Brooklyn Brewery Selling point: Comprehensive bibliography of the best writing on NYC food and drink

Andrew F. Smith (Editor in Chief) teaches nine courses on culinary topics at the New School in New York. He serves as the series editor for the "Edible Series" at Reaktion Books in the United Kingdom, and is the author or editor of twenty-four books, including his most recent, American Tuna: The Rise and Fall of an Improbable Food (University of California Press, 2012), The Oxford Encyclopedia on Food and Drink in America (OUP, 2013), and New York City: A Food Biography (Rowman & Littlefield Publishers, 2013).

Selling point: Most comprehensive reference work on the the history of NYC food and drink, with approximately 570 entries Selling point: Edited by Andrew F. Smith, a widely respected food historian and the author of several award-winning culinary books Selling point: Illustrated with approximately 100 images Selling point: Foreword by Garrett Oliver, Brewmaster of the Brooklyn Brewery Selling point: Comprehensive bibliography of the best writing on NYC food and drink