Food city : four centuries of food-making in New York /

The history of food-making in New York 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 t...

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Bibliographic Details
Main Author:	Santlofer, Joy (Author)
Other Authors:	Nestle, Marion (writer of introductory text.)
Format:	Book
Language:	English
Published:	New York : W.W. Norton & Company, Inc., [2017]
Edition:	First edition.
Subjects:	Food industry and trade > New York (State) > New York > History. Food > New York (State) > New York > History. New York (N.Y.) > History.

Description
Summary:	The history of food-making in New York 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. Santlofer recreates the texture of everyday life in a growing metropolis, recovers the fruitful tradition behind today's local brewers and confectioners, recounting how food shaped a city and a nation.
Physical Description:	xix, 459 pages : illustrations ; 22 cm.
Bibliography:	Includes bibliographical references and index.
ISBN:	9780393076394 (hardcover) 0393076393 (hardcover)