On the town in New York : the landmark history of eating, drinking, and entertainments from the American Revolution to the food revolution
著者
書誌事項
On the town in New York : the landmark history of eating, drinking, and entertainments from the American Revolution to the food revolution
Routledge, 1999
25th anniversary special ed
大学図書館所蔵 全9件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Reprint. Originally published: New York : Scribner, 1973
Includes bibliographical references (p. [351]-358) and index
内容説明・目次
内容説明
This delightful, vividly detailed book takes you out on the town in New York from the American Revolution to today's Food Revolution. Michael and Ariane Batterberry, founders of Food and Wine magazine, detail a magnificent journey through the streets of New York, exploring the customs in eating, drinking and entertainment of both high and low culture. They take you into the dives of the Tenderloin and to the elaborate banquets of the Gilded Age. Whether they are talking about a saloon or the famous Astor House, they provide the most fascinating details from New York's richly diverse culinary history. First published in 1973 when New York seemed to be a city in decline, the original edition of On the Town in New York saw very little hope in the city's culinary future. Who could have known that New York was on the brink of a Food Revolution and a total reinvention of the American dining experience? Conceived to redress that miscalculation and to celebrate the thriving growth of dining out in New York, this anniversary edition of On the Town in New York contains a new afterward that picks up where the Batterberrys left off. All of the wonderful details of the original edition remain. We still find the vivid picture of the reception for Lafayette in 1824, the interesting birth of the cafeteria, as well as the description of an 1897 costume ball that cost $350,000. Even the recipe for the Algonquin's Famous Apple Pie is here for the traditionalists. What's new is the interesting tale of how New York came to be the restaurant capital of the world at a time when no one thought it possible. The Batterberrys combine their keen sense of New York's social history with their insider's knowledge of how the food and beverage industry reconceptualized itself to take advantage of the changing social fabric following the turbulent 60s. Here we find details of how the changing role of women, the influx of new immigrant communities, and the focus on nouvelle cuisine combined in unique ways to create a thriving dining industry rich in talent and celebrity. Delicious and irrisistable, this social history of New York will please anyone whose tasted the specialties of Chinatown, had a steak at Keen's or basked in the luxuries of the Rainbow Room.
目次
Acknowledgments, Chapter I. 1776-1800, Chapter II. 1800-1830, Chapter III. 1830-1860, Chapter IV. 1860-1914, Chapter V. 1914-1940, Chapter VI. 1940-1973, Afterword. The Coming of the American Food Revolution: 1973 to the Present, Bibliography, References, Index
「Nielsen BookData」 より