Gastropolis: Food and New York City

Edited by Annie S. Hauck-Lawson and Jonathan Deutsch

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Paper, 368 pages, 36 b&w halftones
ISBN: 978-0-231-13652-5
$19.95 / £13.95

November, 2008
Cloth, 368 pages, 36 b&w halftones
ISBN: 978-0-231-13653-2
$29.95 / £19.95

Preface

Acknowledgments

Fusion City: From Mt. Olympus Bagels to Puerto Rican Lasagna and Beyond

Cara De Silva

Part I. Places

1. The Lenapes: In Search of Pre-European Foodways in the Greater New York Region

Anne Mendelson

1. The Food and Drink of New York from 1624 to 1898

Andrew F. Smith

3. Digging for Food in Early New York City

Nan A. Rothschild

4. My Little Town: A Brooklyn Girl's Food Voice

Annie Hauck-Lawson

Part II. People

5. The Empire of Food: Place, Memory, and Asian "Ethnic Cuisines"

Martin F. Manalansan IV

6. The Culinary Seasons of My Childhood

Jessica B. Harris

7. The Chefs, the Entrepreneurs, and Their Patrons: The Avant-Garde Food Scene in New York City

Fabio Parasecoli

8. Chow Fun City: Three Centuries of Chinese Cuisine in New York City

Harley Spiller

Part III. Trade

9. Hawkers and Gawkers: Peddling and Markets in New York City

Suzanne Wasserman

10. Asphalt Terroir

Joy Santlofer

11. The Soul of a Store

Mark Russ Federman

12. Livin' la Vida Sabrosa: Savoring Latino New York

Ramona Lee Pérez and Babette Audant

Part IV. Symbols

13. Cosa Mangia Oggi

Annie Rachelle Lanzillotto

14. From the Big Bagel to the Big Roti? The Evolution of New York City's Jewish Food Icons

Jennifer Berg

15. Cooking Up Heritage in Harlem

Damian M. Mosley

16. Eating Out, Eating American: New York Restaurant Dining and Identity

Mitchell Davis

17. Hungry City

Janet Poppendieck and JC Dwyer

Contributors

Index

Related Subjects

• Food History & Culinary Studies

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 and the president of the Association for the Study of Food and Society. She curated the foodways component of the 2001 Smithsonian Folklife Festival's New York City program and is a Park Slope native whose life has revolved around food in New York. She is a master composter and, with her family, continues to live, work, study, grow, and compost food in Brooklyn.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.

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