Description:
An irresistible sampling of the city's rich food heritage, Gastropolis explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of New York's fusion cuisine, such as Mt. Olympus bagels and Puerto Rican lasagna, the book describes the nature of food and drink before the arrival of Europeans in 1624 and offers a history of early farming practices. Specially written essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. They share spice-scented recollections of Brooklyn, Queens, and the Bronx, and colorful vignettes of the avant-garde chefs, entrepreneurs, and patrons who continue to influence the way New Yorkers eat.
Brief description: Jonathan Deutsch is a professor of culinary arts and food science at Drexel University. His books include Culinary Improvisation (co-author, Pearson, 2010), Food Studies: An Introduction to Research Methods (co-author, Berg, 2010), Barbecue: A Global History (co-author, Reakton, 2014) and others.
Review Quotes: While New York may be the subject of more food writing than any other site in the United States, this volume will surprise, enchant, and enlighten. The collection shines.--Frederick Kaufman, author of A Short History of the American Stomach