Food City: Four Centuries of Food-Making in New York
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.
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About the Author
Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University as well as Professor of Sociology at NYU and Visiting Professor of Nutritional Sciences at Cornell. Nestle is the author of three prize-winning books, including Food Politics: How the Food Industry Influences Nutrition and Health, Safe Food: The Politics of Food Safety, and What to Eat.
[M]eticulously researched...[I]mpressive and epic work.
This thoroughly researched and illuminating book is a loving tribute to the history of New York City and the history of modern food. Anyone who cares about either subject will want to have it. Joy Santlofer's passion for her subject comes through on every page in a wonderful narrative that is both fun to read and an important contribution.--Laura Schenone, James Beard Award-winning author of A Thousand Years Over a Hot Stove
A riveting and evocative account of New York when it was the center of food production and transport, not just consumption. This book is unique for its appreciation of basic food history and for what made New York and its port prosper, and particularly timely as the food industry is returning to New York, artisanal rather than large-scale.--Paul Freedman, author of Ten Restaurants that Changed America
Rich, impeccably researched urban history with plenty of fun fodder for foodies.