New York Citys first food biography showcases all the vibrancy, innovation, diversity, influence, and taste of this most-celebrated American metropolis. Its cuisine has developed as a lively potluck supper, where discrete culinary traditions have survived, thrived, and interacted. For almost 400 years New Yorks culinary influence has been felt in other cities and communities worldwide. New Yorks restaurants, such as Delmonicos, created and sustained haute cuisine in this country. Grocery stores and supermarkets that were launched here became models for national food distribution. More cookbooks have been published in New York than in all other American cities combined. Foreign and fancy foods, including hamburgers, pizza, hot dogs, Waldorf salad, and baked Alaska, were introduced to Americans through New Yorks colorful street vendors, cooks, and restaurateurs.As Smith shows here, the citys ever-changing culinary life continues to fascinate and satiate both natives and visitors alike.

Andrew F. Smithteaches food studies and professional food writing at the New School University in New York City. He is the author or editor of twenty-one books, includingEating History: Thirty Turning Points in the Making of American Cuisine (2009), and serves as the editor of theOxford Encyclopedia on Food and Drink in America.He has written and lectured extensively about New York City food history.

PrefaceChronologyChapter 1: The Material Resources: Land, Water, and AirChapter 2: From Colonization to the PresentChapter 3: ImmigrantsChapter 4: Markets and RetailingChapter 5: BeveragesChapter 6: EateriesChapter 7: Historic Cookbooks, Dishes and RecipesBibliographyAbout the Author