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 and shaping international trade. Immigrant ingenuity re-created Old World flavours and spawned familiar brands.

Food historian Joy Santlofer re-creates the texture of everyday life in a growing metropolis. 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.

About the Author
Joy Santlofer was the editor-in-chief of NY FoodStory and taught in the New York University Food Studies program. Her husband, Jonathan Santlofer, a best-selling novelist, and her daughter Doria live in New York City.

Reviews
"... a remarkable collection of interviews from the people who make New York the culinary capital of the world... an engaging history of how New Yorkers have fed themselves-and the rest of the continent." -- Erica Wagner - Financial Times


Awards
Winner of International Association of Culinary Professionals Cookbook Award 2017. Short-listed for James Beard Foundation Book Award 2017.



Book Information
ISBN 9780393076394
Author Joy Santlofer
Format Hardback
Page Count 480
Imprint WW Norton & Co
Publisher WW Norton & Co
Weight(grams) 727g
Dimensions(mm) 218mm * 165mm * 38mm