Four Centuries of Food-making in New York
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.
A 2017 James Beard Award Nominee: 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.
Baker & Taylor
A vibrant account of four centuries of food production in New York City traces the establishment of the first Dutch brewery through the growing metropolis' evolutions in farming, diverse culinary preparations and novelty treats, exploring how New York's food commerce and culture also influenced new developments in machinery, trade and transportation.
This work for general readers and students explores the history of food manufacturing and food trends in New York City, looking at social, environmental, and political issues of food from the earliest colonial times to the present. The book begins by highlighting influences from the English and the Dutch, then presents chapters on bread, sugar, drink, and meat, noting that the city is home to the origins of many international brands common today. The book charts the transition from artisanal food manufacture, to the emergence of industrial manufacture, to today’s new artisanal production of beer, chocolate, and coffee. The final chapter examines the current results of historical trends. The book is illustrated with b&w historical and contemporary photos and illustrations. Annotation ©2017 Ringgold, Inc., Portland, OR (protoview.com)
An account of four centuries of food production in New York explores how the city's food commerce and culture also influenced new developments in machinery, trade, and transportation.
New York :, W.W. Norton & Company,, 
xix, 459 pages : illustrations ; 22 cm