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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Product Description

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.

Editorial Reviews

Former New York Times restaurant critic (1999–2003) Grimes chronicles New York City's colorful culinary history from the early 1800s to the present. He notes the first takeout restaurant, the Eastern Coffee House, which advertised in the New York Post in 1813, and he describes the abundant seafood surrounding the city—huge Hudson River sturgeon and oysters as large as a dinner plate in the bays of Staten Island that were a staple of working-class diets. Tracing the migration of restaurants northward on Manhattan as the population moved, Grimes explains how Italian food arrived in the 1880s with the wave of Italian immigrants. The modern coffee shop appeared in the early 1900s. Photos accompany stories of the owners or developers of such classic New York restaurants as Schrafft's, the Horn and Hardart Automat, the 21 Club, Longchamps, and, more recently, Windows on the World and the Russian Tea Room. Footnotes underscore the thorough research completed for this well-written book. VERDICT New Yorkers, readers who enjoyed Mark Kurlanksy's The Big Oyster, and those interested in food, cooking, and restaurants will enjoy this fascinating history.—Christine Bulson, SUNY at Oneonta Lib.

[Page 102]. Copyright 2008 Reed Business Information.

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