Gastropolis: Food and New York City

Edited by Annie Hauck-Lawson and Jonathan Deutsch

Paper, 368 pages,
ISBN: 978-0-231-13652-5
$21.95 / £14.95

November, 2008
Cloth, 368 pages,
ISBN: 978-0-231-13653-2
$29.95 / £19.95

"Gastropolis is a fun read, specifically for those who have watched their culture rise and blossom in this great variegated city." — Eats.com

"A veritable feast." — Sam Roberts, New York Times

"A highly original collection. I know of no other book quite like it. The authors and editors are exceptionally fine writers and scholars in the emerging area of food studies." — Warren Belasco, professor of American studies, University of Maryland, and author of Appetite for Change: How the Counterculture Took On the Food Industry

"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

Related Subjects

• American History
• Food History & Culinary Studies
• New York City

Series

• Arts and Traditions of the Table: Perspectives on Culinary History

About the Author

Annie S. Hauck-Lawson is associate professor of foods and nutrition at Brooklyn College. Her scholarship is grounded in the food voice, a term she originated. As a research tool, the food voice looks at foodways as channels of communication that describe aspects of individual and group identity. She curated the foodways component of the 2001 Smithsonian Folklife Festival's New York City program and is a native Park Sloper whose life has revolved around food in New York. These days, with her family, she continues to live, work, study, and grow food in Brooklyn.

Jonathan Deutsch, a classically trained chef, is assistant professor and director of the Culinary Management Center in the Department of Tourism and Hospitality, Kingsborough Community College, City University of New York. He earned his doctorate in food studies and food management from New York University and is a graduate of Drexel University and the Culinary Institute of America. He is the author, with Rachel Saks, of Jewish American Food Culture.

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