Food City
Four Centuries of Food-Making in New York
22 October 2016
Territory Rights — Worldwide.
Description
From the breweries of New Amsterdam to Brooklyn’s Sweet’n Low, an account of four centuries of food production in New York City.
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 and shaping international trade. Immigrant ingenuity re-created Old World flavours and spawned familiar brands.
Food historian Joy Santlofer re-creates the texture of everyday life in a growing metropolis. 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.
Reviews
"... a remarkable collection of interviews from the people who make New York the culinary capital of the world... an engaging history of how New Yorkers have fed themselves—and the rest of the continent." — Erica Wagner, Financial Times
Awards
Winner — International Association of Culinary Professionals Cookbook Award, 2017
Shortlisted — James Beard Foundation Book Award, 2017
