Search Results for Cuisine - Narrowed by: Hauck-Lawson, Annie.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dCuisine$0026qf$003dAUTHOR$002509Author$002509Hauck-Lawson$00252C$002bAnnie.$002509Hauck-Lawson$00252C$002bAnnie.$0026ps$003d300?dt=list2024-05-18T05:07:33ZGastropolis : food and New York City / edited by Annie Hauck-Lawson and Jonathan Deutsch.ent://SD_ILS/0/SD_ILS:275822024-05-18T05:07:33Z2024-05-18T05:07:33Zby Hauck-Lawson, Annie.<br/>Call Number 394.1209747 GAS<br/>Publication Date 2008<br/>Summary "An irresistible sampling of the city's rich food heritage, Gastrapolis explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of cuisine combinations such as Mt. Olympus bagels and Puerto Rican lasagna, the book describes the nature of food and drink before the arrival of Europeans in 1624 and sketches a history of early farming practices. Essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. They share spice-scented recollections of Brooklyn, Queens, and the Bronx, and present colorful vignettes of the avant-garde chefs, entrepreneurs, and patrons who continue to influence the way New Yorkers eat."--BOOK JACKET.<br/>Format: Books<br/>Gastropolis [electronic resource] : food and New York City / edited by Annie Hauck-Lawson and Jonathan Deutsch; foreword by Michael Lomonaco.ent://SD_ILS/0/SD_ILS:352352024-05-18T05:07:33Z2024-05-18T05:07:33Zby Hauck-Lawson, Annie.<br/>Call Number 394.1 HAU<br/>Publication Date 2008<br/>Summary An irresistible sampling of the city's rich food heritage, Gastropolis explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of New York's fusion cuisine, such as Mt. Olympus bagels and Puerto Rican lasagna, the book describes the nature of food and drink before the arrival of Europeans in 1624 and offers a history of early farming practices. Specially written essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between res<br/>Format: Electronic Resources<br/><a href="http://ezproxy.angliss.edu.au/login?url=http://angliss.eblib.com.au/patron/FullRecord.aspx?p=908188">Click here to view book</a><br/>