Gastropolis
Autor Annie Hauck-Lawson, Jonathan Deutschen Limba Engleză Paperback – 8 iul 2010
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Specificații
ISBN-13: 9780231136525
ISBN-10: 0231136528
Pagini: 368
Dimensiuni: 179 x 255 x 24 mm
Greutate: 0.7 kg
Editura: Columbia University Press
ISBN-10: 0231136528
Pagini: 368
Dimensiuni: 179 x 255 x 24 mm
Greutate: 0.7 kg
Editura: Columbia University Press
Notă biografică
Annie Hauck-Lawson is president of the Association for the Study of Food and Society, a registered dietitian, associate professor of foods and nutrition at Brooklyn College (ret.) and creator and Master Composter of Brooklyn Mompost. Jonathan Deutsch is associate professor of culinary arts at Kingsborough Community College and of public health at the Graduate Center of the City University of New York. He is the author, with Sarah Billingsley, of Culinary Improvisation.Michael Lomonaco is a restaurateur, chef, cookbook author, television host, teacher, and regular contributor to Gourmet, Food & Wine, Bon Appetit, New York Magazine, the New York Times, and Travel & Leisure.
Cuprins
Preface
Acknowledgments
Fusion City: From Mt. Olympus Bagels to Puerto Rican Lasagna and Beyond, by Cara De Silva
Part I. Places
1. The Lenapes: In Search of Pre-European Foodways in the Greater New York Region, by Anne Mendelson
1. The Food and Drink of New York from 1624 to 1898, by Andrew F. Smith
3. Digging for Food in Early New York City, by Nan A. Rothschild
4. My Little Town: A Brooklyn Girl's Food Voice, by Annie Hauck-Lawson
Part II. People
5. The Empire of Food: Place, Memory, and Asian "Ethnic Cuisines," by Martin F. Manalansan IV
6. The Culinary Seasons of My Childhood, by Jessica B. Harris
7. The Chefs, the Entrepreneurs, and Their Patrons: The Avant-Garde Food Scene in New York City, by Fabio Parasecoli
8. Chow Fun City: Three Centuries of Chinese Cuisine in New York City, by Harley Spiller
Part III. Trade
9. Hawkers and Gawkers: Peddling and Markets in New York City, by Suzanne Wasserman
10. Asphalt Terroir, by Joy Santlofer
11. The Soul of a Store, by Mark Russ Federman
12. Livin' la Vida Sabrosa: Savoring Latino New York, by Ramona Lee Pérez and Babette Audant
Part IV. Symbols
13. Cosa Mangia Oggi, by Annie Rachelle Lanzillotto
14. From the Big Bagel to the Big Roti? The Evolution of New York City's Jewish Food Icons, by Jennifer Berg
15. Cooking Up Heritage in Harlem, by Damian M. Mosley
16. Eating Out, Eating American: New York Restaurant Dining and Identity, by Mitchell Davis
17. Hungry City, by Janet Poppendieck and JC Dwyer
Contributors
Index
Acknowledgments
Fusion City: From Mt. Olympus Bagels to Puerto Rican Lasagna and Beyond, by Cara De Silva
Part I. Places
1. The Lenapes: In Search of Pre-European Foodways in the Greater New York Region, by Anne Mendelson
1. The Food and Drink of New York from 1624 to 1898, by Andrew F. Smith
3. Digging for Food in Early New York City, by Nan A. Rothschild
4. My Little Town: A Brooklyn Girl's Food Voice, by Annie Hauck-Lawson
Part II. People
5. The Empire of Food: Place, Memory, and Asian "Ethnic Cuisines," by Martin F. Manalansan IV
6. The Culinary Seasons of My Childhood, by Jessica B. Harris
7. The Chefs, the Entrepreneurs, and Their Patrons: The Avant-Garde Food Scene in New York City, by Fabio Parasecoli
8. Chow Fun City: Three Centuries of Chinese Cuisine in New York City, by Harley Spiller
Part III. Trade
9. Hawkers and Gawkers: Peddling and Markets in New York City, by Suzanne Wasserman
10. Asphalt Terroir, by Joy Santlofer
11. The Soul of a Store, by Mark Russ Federman
12. Livin' la Vida Sabrosa: Savoring Latino New York, by Ramona Lee Pérez and Babette Audant
Part IV. Symbols
13. Cosa Mangia Oggi, by Annie Rachelle Lanzillotto
14. From the Big Bagel to the Big Roti? The Evolution of New York City's Jewish Food Icons, by Jennifer Berg
15. Cooking Up Heritage in Harlem, by Damian M. Mosley
16. Eating Out, Eating American: New York Restaurant Dining and Identity, by Mitchell Davis
17. Hungry City, by Janet Poppendieck and JC Dwyer
Contributors
Index