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Food City: Four Centuries of Food-Making in New York
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Food City: Four Centuries of Food-Making in New York Hardback - 2016

by Joy Santlofer; Foreword by Marion Nestle

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From the publisher

New York is hailed as one of the world's "food capitals," but the history of food-making in the city has been mostly lost. Since the establishment of the first Dutch brewery, the commerce and culture of food enriched New York and promoted its influence on America and the world by driving innovations in machinery and transportation, shaping international trade, and feeding sailors and soldiers at war. Immigrant ingenuity re-created Old World flavors and spawned such familiar brands as Thomas' English Muffins, Hebrew National, Twizzlers, and Ronzoni macaroni.

Food historian Joy Santlofer re-creates the texture of everyday life in a growing metropolis--the sound of stampeding cattle, the smell of burning bone for char, and the taste of novelties such as chocolate-covered matzoh and Chiclets. With an eye-opening focus on bread, sugar, drink, and meat, Food City recovers the fruitful tradition behind today's local brewers and confectioners, recounting how food shaped a city and a nation.

Details

  • Title Food City: Four Centuries of Food-Making in New York
  • Author Joy Santlofer; Foreword by Marion Nestle
  • Binding Hardback
  • Pages 480
  • Volumes 1
  • Language ENG
  • Publisher W. W. Norton & Company
  • Publication date 2016-11
  • Illustrated Yes
  • Features Bibliography, Illustrated, Index
  • ISBN 9780393076394 / 0393076393
  • Weight 1.6 lbs (0.73 kg)
  • Dimensions 8.6 x 6.3 x 1.4 in (21.84 x 16.00 x 3.56 cm)
  • Themes
    • Cultural Region: Mid-Atlantic
  • Category Cooking / Wine
  • Library of Congress subjects New York (N.Y.) - History, Food - New York (State) - New York - History
  • Library of Congress Catalogue Number 2016024817
  • Dewey Decimal Code 338.476

Media reviews

Citations

  • Kirkus Reviews, 01/01/0001, Page 0
  • Publishers Weekly, 09/12/2016, Page 0
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Food City: Four Centuries of Food-Making in New York
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Food City: Four Centuries of Food-Making in New York

by Santlofer, Joy

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NY: W. W. Norton, 2017. First printing. Octavo. xix, 459 pp; b/w illustrations; notes; index. Illustrated paper-covered boards, no jacket, as issued. Fine, a crisp, unmarked copy. A ground-breaking book tracing the arc of food production in NYC from colonial artisanal, to mega-industrial, back to contemporary artisanal. Deeply researched and entertainingly written, Food City relates in captivating detail how politics and personalities, as well as global networks of food supply, shaped the provisioning of the urban metropolis. From New Amsterdam to the present. Joy Santlofer has detailed the history of modern food.. First Edition. Hard Cover. Fine.
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