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魅麗。花火原創小說66折起
Food City ─ Four Centuries of Food-Making in New York
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Food City ─ Four Centuries of Food-Making in New York

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From the breweries of New Amsterdam to Brooklyn’s Sweet’n Low, a vibrant account of four centuries of food production in New York City.

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, shaping international trade, and feeding sailors and soldiers at war. Immigrant ingenuity re-created Old World flavors and spawned such familiar brands as Thomas’ English Muffins, Hebrew National, Twizzlers, and Ronzoni macaroni.

Food historian Joy Santlofer re-creates the texture of everyday life in a growing metropolis—the sound of stampeding cattle, the smell of burning bone for char, and the taste of novelties such as chocolate-covered matzoh and Chiclets. 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.

作者簡介

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

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優惠價:79 800
無庫存,下單後進貨
(到貨天數約30-45天)

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