At the beginning of the volume, readers interested in finding all the articles on a particular subject may consult the topical outline, which shows how articles relate to one another and to the overall design of Savoring Gotham.
Author: Andrew F. Smith
Publisher: Oxford University Press
From 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, to Greek diners in the city that are arguably not diners at all, this is the first A-Z reference work to take a broad and historically-informed approach to NYC food and drink.
Emily J. H. Contois, “Supermarkets,” in Savoring Gotham: A Food Lover's Companion to New York City, ed. Andrew Smith (New York: Oxford University Press, 2015), 579. 10. Susan Marks, Finding Betty Crocker: The Secret Life of America's ...
Author: Claire Stewart
Publisher: Rowman & Littlefield
As Long as we Both Shall Eat is a culinary history of wedding feasts. Examining the various food customs associated with weddings in America and around the world, Claire Stewart not only provides a rich account of the foods most loved and frequently served at wedding celebrations, she also offers a glimpse into the customs and celebrations themselves, as they are experienced in the West and in various other cultures. She sheds light on the historical and contemporary significance of wedding food, and explores patterns of the varieties of conspicuous consumption linked to American wedding feasts in particular. There are stories of celebrity excess, and the book is peppered with accounts of lavish strange-but-true wedding tales. The antics of wealthy socialites and celebrities is a topic rich for exploration, and the telling of their exploits can be used to track the fads and changes in conventional and contemporary wedding feasts and celebrations. From cocktail hours to wedding cakes, showers to brunches, the food we enjoy to celebrate the joining of life partners helps bring us together, no matter our differences. Readers are treated to a tasty trip down the aisle in this entertaining and lively account of nuptial noshing.
Rationalist Judaism, 2014, www.RationalistJudaism.com, pp. 1–28. Accessed November, 2016. Smith, Andrew F. “Brunch.” Savoring Gotham: A Food Lover's Companion to New York City, edited by Andrew F. Smith, Oxford Univ., 2015, p. 85. ————.
Author: Leah Hochman
Publisher: Purdue University Press
Category: Social Science
"Tell me what you eat, and I will tell you what you are," wrote the eighteenth-century French politician and musician Jean Brillat-Savarin, giving expression to long held assumptions about the role of food, taste, and eating in the construction of cultural identities. Foodways-the cultural, religious, social, economic, and political practices related to food consumption and production-unpack and reveal the meaning of what we eat, our tastes. They explain not just our flavor profiles, but our senses of refinement and judgment. They also reveal quite a bit about the history and culture of how food operates and performs in society. Jewish food practices and products expose and explain how different groups within American society think about what it means to be Jewish and the values (as well as the prejudices) people have about what "Jewish" means. Food-what one eats, how one eats it, when one eats it-is a fascinating entryway into identity; for Jews, it is at once a source of great nostalgia and pride, and the central means by which acculturation and adaptation takes place. In chapters that trace the importance and influence of the triad of bagels, lox, and cream cheese, southern kosher hot barbecue, Jewish vegetarianism, American recipes in Jewish advice columns, the draw of eating treyf (nonkosher), and the geography of Jewish food identities, this volume explores American Jewish foodways, predilections, desires, and presumptions.
Bainbridge, The Wonderful World of Toots Shor, 40–41. Bainbridge, The Wonderful World of Toots Shor, 41. Bainbridge, The Wonderful World of Toots Shor, 45. Andrew F. Smith, “Stork Club,” in Savoring Gotham: A ...
Author: Stephen Norwood
Publisher: University of Arkansas Press
Category: Sports & Recreation
New York has long been both America’s leading cultural center and its sports capital, with far more championship teams, intracity World Series, and major prizefights than any other city. Pro football’s “Greatest Game Ever Played” took place in New York, along with what was arguably history’s most significant boxing match, the 1938 title bout between Joe Louis and Max Schmeling. As the nation’s most crowded city, basketball proved to be an ideal sport, and for many years it was the site of the country’s most prestigious college basketball tournament. New York boasts storied stadiums, arenas, and gymnasiums and is the home of one of the world’s two leading marathons as well as the Belmont Stakes, the third event in horse racing’s Triple Crown. New York sportswriters also wield national influence and have done much to connect sports to larger social and cultural issues, and the vitality and distinctiveness of New York’s street games, its ethnic institutions, and its sports-centered restaurants and drinking establishments all contribute to the city’s uniqueness. New York Sports collects the work of fourteen leading sport historians, providing new insight into the social and cultural history of America’s major metropolis and of the United States. These writers address the topics of changing conceptions of manhood and violence, leisure and social class, urban night life and entertainment, women and athletics, ethnicity and assimilation, and more.
He is the author of The Old-Fashioned: The Story of the World's First Classic Cocktail and is a contributor to The Essential New York Times Book of Cocktails and Savoring Gotham. His writings have appeared in Saveur, GQ, Lucky Peach, ...
Author: Robert Simonson
Publisher: Ten Speed Press
A narrative history of the craft cocktail renaissance, written by a New York Times cocktail writer and one of the foremost experts on the subject. A Proper Drink is the first-ever book to tell the full, unflinching story of the contemporary craft cocktail revival. Award-winning writer Robert Simonson interviewed more than 200 key players from around the world, and the result is a rollicking (if slightly tipsy) story of the characters—bars, bartenders, patrons, and visionaries—who in the last 25 years have changed the course of modern drink-making. The book also features a curated list of about 40 cocktails—25 modern classics, plus an additional 15 to 20 rediscovered classics and classic contenders—to emerge from the movement.
... London Gastronomy Seminars Karl J. Peterson Blogger (The Dairy Free Traveler) and Contributor to Savoring Gotham, New York, New York Elia Petridou Department of Social Anthropology and History, School of Social Sciences, ...
Author: Catherine Donnelly
Publisher: Oxford University Press
The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyere, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike. "
Author: Stephen M. SilvermanPublish On: 2019-05-07
In Savoring Gotham: A Food Lover's Guide to New York City, edited by Andrew F. Smith. New York: Oxford University Press, 2015. Kraynek, Sharon L. D. Chippewa Lake Park Chronicles. Akron, OH: Bunnell Printing, 1994. Kyriazi, Gary.
Author: Stephen M. Silverman
Publisher: Hachette UK
Experience the electrifying, never-before-told true story of amusement parks, from the middle ages to present day, and meet the colorful (and sometimes criminal) characters who are responsible for their enchanting charms. Step right up! The Amusement Park is a rich, anecdotal history that begins nine centuries ago with the "pleasure gardens" of Europe and England and ends with the most elaborate modern parks in the world. It's a history told largely through the stories of the colorful, sometimes hedonistic characters who built them, including: Showmen like Joseph and Nicholas Schenck and Marcus Loew Railroad barons Andrew Mellon and Henry E. Huntington The men who ultimately destroyed the parks, including Robert Moses and Fred Trump Gifted artisans and craft-people who brought the parks to life An amazing cast of supporting players, from Al Capone to Annie Oakley And, of course, this is a full-throttle celebration of the rides, those marvels of engineering and heart-stopping thrills from an author, Stephen Silverman, whose life-long passion for his subject shines through. The parks and fairs featured include the 1893 Chicago World's Fair, Coney Island, Steeplechase Park, Dreamland, Euclid Beach Park, Cedar Point, Palisades Park, Ferrari World, Dollywood, Sea World, Six Flags Great Adventure, Universal Studios, Disney World and Disneyland, and many more.
Hannah Petertil M.A (2015), New YorN University. Petertil is an editor at Genius Kitchen and has published extensively in the food media space. She also co-authored an entry on SmoNed Fish in Savoring Gotham (Oxford University Press, ...
Author: Nina Namaste
Category: Social Science
Who Decides? Competing Narratives in Constructing Tastes, Consumption and Choice explores how tastes are shaped, formed, delineated and acted upon by normalising socio-cultural processes, and, in some instances, how those very processes are actively resisted and renegotiated.
... The Ministry of Healing (Guildford, 2011), p. 209. Andrew F. Smith, ed., Savoring Gotham: A Food Lover's Companion to 34 35 1 New York City (New York, 2015). Donovan. 32 33 3 4 5.
Author: Demet Güzey
Publisher: Reaktion Books
Whether grainy or smooth, spicy or sweet, Dijon, American, or English, mustard accompanies our food and flavors our life around the globe. It has been a source of pleasure, health, and myth from ancient times to the present day, its tiny seed a symbol of faith and its pungent flavor a testimony to refined taste. There are stories of mustard plasters used to treat melancholy, runners eating mustard to prevent cramps, and Christians spreading mustard seeds along pilgrimage trails. In this delightful global history of all things Grey Poupon and gleaming yellow, Demet Güzey takes readers on a tour of the ubiquitous mustard, exploring its origins, its use in medicine and in the kitchen, its place in literature, language, and religion, and its strong symbolism of sharpness, perseverance, and strength. Packed with entertaining mustard facts and illustrations as well as a selection of historic and modern recipes, this surprising history of one of the world’s most loved condiments will appeal to all food history aficionados.
By 1900 sausages were so popular: Andrew F. Smith, ed., Savoring Gotham: A Food Lover's Companion to New York City (New York: Oxford University Press, 2015), 275. Over six thousand sausagemakers: “The Great Sausage Corner a Feverish ...
Author: Joy Santlofer
Publisher: W. W. Norton & Company
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.