Food City Four Centuries of Food Making in New York

Food City  Four Centuries of Food Making in New York

Food City begins and ends with artisan production. In the seventeenth century residents of New Amsterdam consumed beer, candy, and bread made by hand; in the twentyfirst century trendy New Yorkers do as well.

Author: Joy Santlofer

Publisher: W. W. Norton & Company

ISBN: 9780393241365

Category: Cooking

Page: 416

View: 344

A 2017 James Beard Award Nominee: From the breweries of New Amsterdam to Brooklyn’s Sweet’n Low, a vibrant 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, shaping international trade, and feeding sailors and soldiers at war. Immigrant ingenuity re-created Old World flavors and spawned such familiar brands as Thomas’ English Muffins, Hebrew National, Twizzlers, and Ronzoni macaroni. Food historian Joy Santlofer re-creates the texture of everyday life in a growing metropolis—the sound of stampeding cattle, the smell of burning bone for char, and the taste of novelties such as chocolate-covered matzoh and Chiclets. 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.
Categories: Cooking

Before Central Park

Before Central Park

New Netherland Connections: Intimate Networks and Atlantic Ties in Seventeenth-Century America. ... Food City: Four Centuries of Food-Making in New York. ... The Battle for New York: The City at the Heart of the American Revolution.

Author: Sara Cedar Miller

Publisher: Columbia University Press

ISBN: 9780231543903

Category: History


View: 328

With more than eight hundred sprawling green acres in the middle of one of the world’s densest cities, Central Park is an urban masterpiece. Designed in the middle of the nineteenth century by the landscape architects Frederick Law Olmsted and Calvert Vaux, it is a model for city parks worldwide. But before it became Central Park, the land was the site of farms, businesses, churches, wars, and burial grounds—and home to many different kinds of New Yorkers. This book is the authoritative account of the place that would become Central Park. From the first Dutch family to settle on the land through the political crusade to create America’s first major urban park, Sara Cedar Miller chronicles two and a half centuries of history. She tells the stories of Indigenous hunters, enslaved people and enslavers, American patriots and British loyalists, the Black landowners of Seneca Village, Irish pig farmers, tavern owners, Catholic sisters, Jewish protesters, and more. Miller unveils a British fortification and camp during the Revolutionary War, a suburban retreat from the yellow fever epidemics at the turn of the nineteenth century, and the properties that a group of free Black Americans used to secure their right to vote. Tales of political chicanery, real estate speculation, cons, and scams stand alongside democratic idealism, the striving of immigrants, and powerfully human lives. Before Central Park shows how much of the history of early America is still etched upon the landscapes of Central Park today.
Categories: History

American Food

American Food

Food City: Four Centuries of Food-Making in New York. W.W. Norton & Company, 2016. Shapiro, Laura. Perfection Salad: Women and Cooking at the Turn of the Century. California Studies in Food and Culture, 2008.

Author: Rachel Wharton

Publisher: Abrams

ISBN: 9781683356783

Category: Travel

Page: 178

View: 517

An illustrated journey through the lore and little-known history behind ambrosia, Ipswich clams, Buffalo hot wings, and more. This captivating and surprising tour of America’s culinary canon celebrates the variety, charm, and occasionally dubious lore of the foods we love to eat, as well as the under-sung heroes who made them. Every chapter, organized from A to Z, delves into the history of a classic dish or ingredient, most so common—like ketchup—that we take them for granted. These distinctly American foods, from Blueberries and Fortune Cookies to Pepperoni, Hot Wings, Shrimp and Grits, Queso, and yes, even Xanthan Gum, have rich and complex back stories that are often hidden in plain sight, lost to urban myth and misinformation. American Food: A Not-So-Serious History digs deep to tell the compelling tales of some of our most ordinary foods and what they say about who we are—and who, perhaps, we are becoming.
Categories: Travel

Pure Adulteration

Pure Adulteration

Food City: Four Centuries of Food- Making in New York. New York: W. W. Norton, 2017. Sargent, Rose- Mary. “Scientific Experiment and Legal Expertise: The Way of Experience in Seventeenth- Century England.” Studies in the History and ...

Author: Benjamin R. Cohen

Publisher: University of Chicago Press

ISBN: 9780226816746

Category: Business & Economics

Page: 320

View: 608

Benjamin R. Cohen uses the pure food crusades at the turn of the twentieth century to provide a captivating window onto the origins of manufactured foods in the United States. In the latter nineteenth century, extraordinary changes in food and agriculture gave rise to new tensions in the ways people understood, obtained, trusted, and ate their food. This was the Era of Adulteration, and its concerns have carried forward to today: How could you tell the food you bought was the food you thought you bought? Could something manufactured still be pure? Is it okay to manipulate nature far enough to produce new foods but not so far that you question its safety and health? How do you know where the line is? And who decides? In Pure Adulteration, Benjamin R. Cohen uses the pure food crusades to provide a captivating window onto the origins of manufactured foods and the perceived problems they wrought. Cohen follows farmers, manufacturers, grocers, hucksters, housewives, politicians, and scientific analysts as they struggled to demarcate and patrol the ever-contingent, always contested border between purity and adulteration, and as, at the end of the nineteenth century, the very notion of a pure food changed. In the end, there is (and was) no natural, prehuman distinction between pure and adulterated to uncover and enforce; we have to decide. Today’s world is different from that of our nineteenth-century forebears in many ways, but the challenge of policing the difference between acceptable and unacceptable practices remains central to daily decisions about the foods we eat, how we produce them, and what choices we make when buying them.
Categories: Business & Economics

The New York Mets in Popular Culture

The New York Mets in Popular Culture

Joy Santlofer, Food City: Four Centuries of Food- Making in New York (New York: W.W. Norton & Company, 2017), 249. 7. Will Anderson, The Breweries of Brooklyn: An Informal History of a Great Industry in a Great City (New York: self- ...

Author: David Krell

Publisher: McFarland

ISBN: 9781476640792

Category: Sports & Recreation

Page: 254

View: 485

Bringing fresh perspectives to the team that has brought joy, triumph and even a miracle to New York City, this collection of new essays examines portrayals of the Mets in film, television, advertising and other media. Contributors cover little-known aspects of Mets history that even die-hard fans may not know. Topics include the popularity of Rheingold's advertising in the 1950s and 1960s, Bob Murphy's broadcasting career before joining the Mets' announcing team in 1962, Mr. Met's rivalry with the Phillie Phanatic, Dave Kingman's icon status, the pitching staff's unsung performance after the 1969 World Series victory, and Joan Payson's world-renowned art collection and philanthropy.
Categories: Sports & Recreation

The Chemistry of Fear

The Chemistry of Fear

23 Joy Santlofer, Food City: Four Centuries of Bread-Making in New York (New York: W. W. Norton, 2017), 89. 24 Santlofer, Food City, 89–93. 25 Lochner v. New York, 198 U.S. 45 (1905). This case, which created the idea of liberty of ...

Author: Jonathan Rees

Publisher: JHU Press

ISBN: 9781421439969

Category: History

Page: 320

View: 229

This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century.
Categories: History

Experiencing Food Designing Sustainable and Social Practices

Experiencing Food  Designing Sustainable and Social Practices

Food City: Four centuries of food-making in New York. Now York: W. W. Norton & Company. Smit, J.; Nasr, J. & Ratta, A. 2001. Urban Agriculture: Food, Jobs and Sustainable Cities. The Urban Agriculture Network, Inc. Steel, C. 2013.

Author: Ricardo Bonacho

Publisher: CRC Press

ISBN: 9781000285109

Category: Technology & Engineering

Page: 165

View: 160

Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty of Architecture, University of Lisbon, Lisbon, Portugal. The conference and resulting papers reflect on interdisciplinarity as not limited to the design of objects or services, but seeking awareness towards new lifestyles and innovative approaches to food sustainability.
Categories: Technology & Engineering

Holy Grounds

Holy Grounds

9. Michael Haft and Harrison Suarez, “The Marine's Secret Weapon: Coffee,” New York Times, August 16, 2013, 10. Joy Santlofer, Food City: Four Centuries of Food-Making in New York (New York: W. W. Norton, ...

Author: Tim Schenck

Publisher: Fortress Press

ISBN: 9781506448244

Category: Religion

Page: 230

View: 931

If you're religious about your coffee, you're in holy company. If you like your coffee with a bit of inspiration, a hint of humor, and a dose of insight, you'll enjoy pouring a mug full of java and curling up with Holy Grounds. Popular author and avid coffee drinker Tim Schenck brews just the right blend of the personal and historical as he explores the sometimes amusing and often profound intersection between faith and coffee. From the coffee bean's discovery by ninth-century Ethiopian Muslims to being condemned as "Satan's drink" by medieval Christians, to becoming an integral part of Passover in America, coffee has fueled prayer and shaped religious culture for generations. In Holy Grounds, Schenck explores the relationship between coffee and religion, moving from faith-based legends that have become entwined with the history of coffee to personal narrative. He takes readers on a journey through coffee farms in Central America, a pilgrimage to Seattle, coffeehouses in Rome, and a monastic community in Pennsylvania. Along the way, he examines the power of ritual, mocks bad church coffee, introduces readers to the patron saint of coffee, wonders about ethical considerations for today's faith-based coffee lovers, and explores lessons people of faith should learn from coffeehouse culture about building healthy, authentic community.
Categories: Religion

Red Meat Republic

Red Meat Republic

Beef and Liberty. New York: Vintage, 2004. Rosenberg, Charles E. “The Place of George M. Beard in Nineteenth- Century Psychiatry. ... 1 (2011): 50–71. Santlofer, Joy. Food City: Four Centuries of Food- Making in New York. New ...

Author: Joshua Specht

Publisher: Princeton University Press

ISBN: 9780691209180

Category: History

Page: 368

View: 965

"By the late nineteenth century, Americans rich and poor had come to expect high-quality fresh beef with almost every meal. Beef production in the United States had gone from small-scale, localized operations to a highly centralized industry spanning the country, with cattle bred on ranches in the rural West, slaughtered in Chicago, and consumed in the nation's rapidly growing cities. Red Meat Republic tells the remarkable story of the violent conflict over who would reap the benefits of this new industry and who would bear its heavy costs"--
Categories: History

Working Cities

Working Cities

Food City: Four Centuries of Food-Making in New York. New York: W.W. Norton & Co. Sassen-Koob, Saskia (1989). “NewYork City's informal economy.” In Alejandro Portes, Manuel Castells, and Lauren A. Benton (Eds.), The Informal Economy: ...

Author: Howard Davis

Publisher: Routledge

ISBN: 9780429827938

Category: Architecture

Page: 270

View: 489

Cities have historically supported production, commerce, and consumption, all central to urban life. But in the contemporary Western city, production has been hidden or removed, and commerce and consumption have dominated. This book is about the importance of production in the life of the city, and the relationships between production, architecture, and urban form. It answers the question: What will cities be like when they become, once again, places of production and not only of consumption? Through theoretical arguments, historical analysis, and descriptions of new initiatives, Working Cities: Architecture, Place and Production argues that contemporary cities can regain their historic role as places of material production—places where food is processed and things are made. The book looks toward a future that builds on this revival, providing architectural and urban examples and current strategies within the framework of a strong set of historically-based arguments. The book is illustrated in full colour with archival and contemporary photographs, maps, and diagrams especially developed for the book. The diagrams help illustrate the different variables of architectural space, urban location, and production in different historical eras and in different kinds of industries, providing a compelling visual understanding for the reader.
Categories: Architecture