Appetite City: A Culinary History of New York

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Appetite City: A Culinary History of New York U.S.
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The former New York Times restaurant critic William Grimes leads readers on a grand historical tour of New York's dining culture. Beginning with the era when simple chophouses and oyster bars dominated the culinary scene, he charts the city's transformation into the world restaurant capital it is today: from the days when oysters and turtle were the most popular ingredients in New York cuisine, through the era of the fifty-cent French and Italian table d'hotes belove of American 'Bohemians,' to the birth of Times Square - where food and entertainment formed a partnership that has survived to this day. With more than one hundred photographs, rare menus, menu cards, and other curios and illustrations, Grimes vividly describes the dining styles, dishes, and restaurants succeeding one another in an unfolding historical panorma. Filled with incident, anecdote, and unforgetetable personalities. Notes, Selected Bibliography, Index. B&W illus. 368p.

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