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New York City Restaurants 2009
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Book Synopsis New York City Restaurants 2009 by : Curt Gathje
Download or read book New York City Restaurants 2009 written by Curt Gathje and published by . This book was released on 2008-10 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: This guide covers more than 2,050 restaurants in all five boroughs, arranged by cuisine, neighborhood, and special features like "In" Places, Winning Wine Lists, or Romantic Places. This edition also includes a foldout color map, neighborhood maps, and reusable stick-on bookmarks.
Download or read book Appetite City written by William Grimes and published by North Point Press. This book was released on 2009-10-13 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: New York is the greatest restaurant city the world has ever seen. In Appetite City, the former New York Times restaurant critic William Grimes leads us 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. Appetite City takes us on a unique and delectable journey, 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'hôtes beloved of American "Bohemians," to the birth of Times Square—where food and entertainment formed a partnership that has survived to this day. Enhancing his tale with more than one hundred photographs, rare menus, menu cards, and other curios and illustrations (many never before seen), Grimes vividly describes the dining styles, dishes, and restaurants succeeding one another in an unfolding historical panorama: the deluxe ice cream parlors of the 1850s, the boisterous beef-and-beans joints along Newspaper Row in the 1890s, the assembly-line experiment of the Automat, the daring international restaurants of the 1939 World's Fair, and the surging multicultural city of today. By encompassing renowned establishments such as Delmonico's and Le Pavillon as well as the Bowery restaurants where a meal cost a penny, he reveals the ways in which the restaurant scene mirrored the larger forces shaping New York, giving us a deliciously original account of the history of America's greatest city. Rich with incident, anecdote, and unforgettable personalities, Appetite City offers the dedicated food lover or the casual diner an irresistible menu of the city's most savory moments.
Download or read book Savoring Gotham written by and published by Oxford University Press. This book was released on 2015-11-11 with total page 760 pages. Available in PDF, EPUB and Kindle. Book excerpt: When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.
Book Synopsis New York's Historic Restaurants, Inns & Taverns by : Laura Brienza
Download or read book New York's Historic Restaurants, Inns & Taverns written by Laura Brienza and published by Rowman & Littlefield. This book was released on 2016-09-01 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: New York’s Historic Inns, Restaurants, and Taverns explores the history of over forty institutions throughout New York City and the Hudson Valley that are still in existence today. Travel to the tavern where George Washington hosted a farewell dinner for his officers at the close of the American Revolution. Eat steak at one of the city’s oldest steakhouses. Rest your head in one of the original houses built by Dutch colonists in the Hudson Valley. Part historical record and part travelogue, the book tells tales about the region’s most historical and storied establishments.
Book Synopsis Arthur Schwartz's New York City Food by : Arthur Schwartz
Download or read book Arthur Schwartz's New York City Food written by Arthur Schwartz and published by Harry N. Abrams. This book was released on 2008-03-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Arthur Schwartz is the Big Apple’s official foodie-about-town, a fellow who has fork-and-knived his way through the five boroughs. He knows his knish from his kasha, his bok choy from his bruschetta, his falafel from his frittata. And in Arthur Schwartz’s New York City Food, which won the IACP Award for Cookbook of the Year in 2005, he shared his gastronomic expertise, chronicling the city’s culinary history from its Dutch colonial start to its current status as the multicultural food capital of the world. The affordable new paperback edition is chock-full of the same fascinating lore, along with 160 recipes for American classics that either originated or were perfected in New York: Manhattan Clam Chowder, Eggs Benedict, Lindy’s cheesecake. Throughout the book, Schwartz’s text is transporting, taking readers back to Delmonico’s, the Colony, and the Horn & Hardart Automats. Whether revealing how an obscure dish known as Omelet Surprise was transformed into the decidedly chichi dessert Baked Alaska; investigating why some Jewish restaurants came to be known as Roumanian steakhouses; or instructing readers on the way to bake a molten chocolate minicake worthy of Jean-Georges Vongerichten, Arthur Schwartz’s New York City Food is the ideal dining companion.
Download or read book New York City written by Andrew F. Smith and published by Rowman & Littlefield. This book was released on 2013-11-26 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: New York City’s 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 York’s culinary influence has been felt in other cities and communities worldwide. New York’s restaurants, such as Delmonico’s, 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 York’s colorful street vendors, cooks, and restaurateurs. As Smith shows here, the city’s ever-changing culinary life continues to fascinate and satiate both natives and visitors alike.
Book Synopsis The Ethnic Restaurateur by : Krishnendu Ray
Download or read book The Ethnic Restaurateur written by Krishnendu Ray and published by Bloomsbury Publishing. This book was released on 2016-02-11 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States.
Book Synopsis The American Way of Eating by : Tracie McMillan
Download or read book The American Way of Eating written by Tracie McMillan and published by Simon and Schuster. This book was released on 2012-10-02 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt: A journalist explores issues about how working-class Americans can afford to eat as they should, describing how she worked as a farm laborer, Wal-Mart grocery clerk, and Applebee's expediter while living within her means.
Book Synopsis Ten Restaurants That Changed America by : Paul Freedman
Download or read book Ten Restaurants That Changed America written by Paul Freedman and published by Liveright Publishing. This book was released on 2016-09-20 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt: Finalist for the IACP Cookbook Award A Washington Post Notable Book of the Year A Smithsonian Best Food Book of the Year Longlisted for the Art of Eating Prize Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).
Book Synopsis The Performance Complex by : David Stark
Download or read book The Performance Complex written by David Stark and published by Oxford University Press, USA. This book was released on 2020 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: An increasing number of activities in everyday life are being evaluated and experienced in terms of performance metrics. This book examines this assemblage of networks of observation -- in which all are performing and keeping score -- and their attendant emotional pathologies across various industries and occupations.
Download or read book Clean Plates N.Y.C. written by Jared Koch and published by . This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Finding a restaurant that serves mouthwatering, delicious, and healthy food is no longer a challenge, thanks to Clean Plates N.Y.C. Two New Yorkers — a nutritionist and a food critic — scoured the town together to select the 75 healthiest, tastiest restaurants in Manhattan, plus 125 "honorable mentions." From fine dining to fast food, this valuable guide offers selections for any budget, diet and lifestyle so diners won't have to sacrifice taste for nutrition. Find the best Italian trattoria, grass-fed steak, gourmet vegetarian dinner, organic burrito or juicy burger free of hormones and antibiotics. Easy to use icons make scanning for a desired cuisine or price point a breeze, while quick reference charts help pinpoint the restaurant's location. The guide also include seven interviews with health conscious and eco-friendly chefs, and the index lists some of the best date spots, cheap eats and critic's picks.
Download or read book Sociology written by David M. Newman and published by SAGE Publications. This book was released on 2016-01-05 with total page 968 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Sociology: Exploring the Architecture of Everyday Life, Eleventh Edition, David M. Newman continues to show students how to see the “unfamiliar in the familiar”—to step back and see organization and predictability in their take-for-granted personal experiences. With his approachable writing style and lively personal anecdotes, the author’s goal since the first edition has been the same: to write a textbook that “reads like a real book.” Newman uses the metaphors of “architecture” and “construction,” to help students understand that society is not something that exists “out there,” independently of them; it is a human creation that is planned, formed, maintained, or altered by individuals. Using vivid prose, current examples, and fresh data, this text presents a unique and thought-provoking overview of how society is constructed and experienced. Instead of surveying every subfield in sociology, the more streamlined coverage focuses on the individual and society, the construction of self and society, and social inequality in the context of social structures.
Book Synopsis Curried Cultures by : Krishnendu Ray
Download or read book Curried Cultures written by Krishnendu Ray and published by Univ of California Press. This book was released on 2012-05-01 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon. Curried Cultures–a wide-ranging collection of essays–explores the relationship between globalization and South Asia through food, covering the cuisine of the colonial period to the contemporary era, investigating its material and symbolic meanings. Curried Cultures challenges disciplinary boundaries in considering South Asian gastronomy by assuming a proximity to dishes and diets that is often missing when food is a lens to investigate other topics. The book’s established scholarly contributors examine food to comment on a range of cultural activities as they argue that the practice of cooking and eating matter as an important way of knowing the world and acting on it.
Book Synopsis The Business of Sustainability by : Chris Laszlo
Download or read book The Business of Sustainability written by Chris Laszlo and published by Berkshire Publishing Group. This book was released on 2010-01-01 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Business of Sustainability is a core resource for policy makers, members of the development community, entrepreneurs, and corporate executives, as well as business and economics students and their professors. It contains rich analysis of how sustainability is being factored into industries across the globe, with enlightening case studies of businesses serving as agents of change. Contributing authors provide a groundbreaking body of research-based knowledge. They explain that the concept of sustainability is being re-framed to be positive about business instead of being tied to the old notion of a trade-off between business and society (that is, if business wins, society and the environment must lose), and they explore how economic development can contribute to building our common future.
Download or read book Burger King written by and published by PediaPress. This book was released on with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food and Society by : Amy E. Guptill
Download or read book Food and Society written by Amy E. Guptill and published by John Wiley & Sons. This book was released on 2017-01-09 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: This popular and engaging text, now revised in a second edition, offers readers a social perspective on food, food practices, and the modern food system. It engages readers' curiosity by highlighting several paradoxes: how food is both individual and social, reveals both distinction and conformity, and, in the contemporary global era, comes from everywhere but nowhere in particular. With updates and enhancements throughout, the new edition provides an empirically deep, multifaceted, and coherent introduction to this fascinating field. Each chapter begins with a vivid case study, proceeds through a rich discussion of research insights, and ends with discussion questions and suggested resources. Chapter topics include food's role in socialization, identity, health and social change, as well as food marketing and the changing global food system. The new edition gives more focused attention to labor (both paid and unpaid) in all aspects of the food system. In synthesizing insights from diverse fields of social inquiry, the book addresses issues of culture, structure, and social inequality throughout. Written in a lively style, this book will continue to be both accessible and revealing to beginning and intermediate students alike.
Book Synopsis Semantic Search over the Web by : Roberto De Virgilio
Download or read book Semantic Search over the Web written by Roberto De Virgilio and published by Springer Science & Business Media. This book was released on 2012-08-04 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Web has become the world’s largest database, with search being the main tool that allows organizations and individuals to exploit its huge amount of information. Search on the Web has been traditionally based on textual and structural similarities, ignoring to a large degree the semantic dimension, i.e., understanding the meaning of the query and of the document content. Combining search and semantics gives birth to the idea of semantic search. Traditional search engines have already advertised some semantic dimensions. Some of them, for instance, can enhance their generated result sets with documents that are semantically related to the query terms even though they may not include these terms. Nevertheless, the exploitation of the semantic search has not yet reached its full potential. In this book, Roberto De Virgilio, Francesco Guerra and Yannis Velegrakis present an extensive overview of the work done in Semantic Search and other related areas. They explore different technologies and solutions in depth, making their collection a valuable and stimulating reading for both academic and industrial researchers. The book is divided into three parts. The first introduces the readers to the basic notions of the Web of Data. It describes the different kinds of data that exist, their topology, and their storing and indexing techniques. The second part is dedicated to Web Search. It presents different types of search, like the exploratory or the path-oriented, alongside methods for their efficient and effective implementation. Other related topics included in this part are the use of uncertainty in query answering, the exploitation of ontologies, and the use of semantics in mashup design and operation. The focus of the third part is on linked data, and more specifically, on applying ideas originating in recommender systems on linked data management, and on techniques for the efficiently querying answering on linked data.
