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Halifax Public Libraries
Item Information
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Subjects
Restaurants -- New York (State) -- New York -- Guidebooks.
Cooking -- New York (State) -- New York -- Guidebooks.
Cooks -- New York (State) -- New York.
Gastronomy -- New York (State) -- New York.
New York (N.Y.) -- Guidebooks.
New York (N.Y.) -- History.
Browse Catalog
by title:
Savoring Gotham : a ...
by call number:
647.957471 S268
Search the Web
Restaurants -- New York (State) -- New York -- Guidebooks.
Cooking -- New York (State) -- New York -- Guidebooks.
Cooks -- New York (State) -- New York.
Gastronomy -- New York (State) -- New York.
New York (N.Y.) -- Guidebooks.
New York (N.Y.) -- History.
MARC Display
Savoring Gotham : a food lover's companion to
New
York
City / edited by Andrew F. Smith.
Oxford University Press, 2015.
Call #:
647.957471 S268
Subjects
Restaurants
--
New
York
(
State
)
--
New
York
--
Guidebooks.
Cooking
--
New
York
(
State
)
--
New
York
--
Guidebooks.
Cooks
--
New
York
(
State
)
--
New
York
.
Gastronomy
--
New
York
(
State
)
--
New
York
.
New
York
(N.Y.)
--
Guidebooks.
New
York
(N.Y.)
--
History.
ISBN:
9780199397020 (pbk.)
9780190454654 (hc.)
Description:
xviii, 735 pages, 16 unnumbered pages of plates : illustrations (some color) ; 26 cm.
Bibliography:
Includes bibliographical references and index.
Summary:
The Big Apple is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). If you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich
gastronomy
in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts - most of them
New
Yorkers - Savoring Gotham addresses the food, people, places, and institutions that have made
New
York
cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too - 48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of 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. Savoring Gotham covers
New
York
's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today.
Other authors:
Smith, Andrew F., 1946-
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