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

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

• 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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