- Hardcover: 354 pages
- Publisher: Routledge; 2 edition (22 Oct 1998)
- Language English
- ISBN-10: 0415920205
- ISBN-13: 978-0415920209
- Product Dimensions: 23.6 x 21.3 x 3 cm
- Amazon Bestsellers Rank: 1,657,721 in Books (See Top 100 in Books)
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Product Description
Review
"Newcomers to the title will relish the detailed survey of New York history and food culture."
-"The Midwest Book Review
..."a rich stew of American history, both savory and social. There is no other work like it...this 25th anniversary edition is sure to remain a definitive account well into the next millennium."
-"Market Watch
"If you relish social history mixed with eating, drinking, and gossip tossed in, "On the Town in New York, is a feast."
-Sheldon Landwehr
"A stylish new history of the city's favorite pastime, "On the Town in New York, puts the myth before the menu. Its authors, Michael and Ariane Batterberry, lard their assured, breezy, three century narrative with rich vignettes of famo us feasters, from Washington Irving to Salvador Dali."
-"The New Yorker, Nov 1998
..."for those who want to know how the Astor's entertained or what it was like to dine at the original Delmonico's, [On the Town in New York] is a must."
-Florence Fabricant, The New York Times
-"The Midwest Book Review
..."a rich stew of American history, both savory and social. There is no other work like it...this 25th anniversary edition is sure to remain a definitive account well into the next millennium."
-"Market Watch
"If you relish social history mixed with eating, drinking, and gossip tossed in, "On the Town in New York, is a feast."
-Sheldon Landwehr
"A stylish new history of the city's favorite pastime, "On the Town in New York, puts the myth before the menu. Its authors, Michael and Ariane Batterberry, lard their assured, breezy, three century narrative with rich vignettes of famo us feasters, from Washington Irving to Salvador Dali."
-"The New Yorker, Nov 1998
..."for those who want to know how the Astor's entertained or what it was like to dine at the original Delmonico's, [On the Town in New York] is a must."
-Florence Fabricant, The New York Times
Product Description
Michael and Ariane Batterberry, founders of "Food and Wine" magazine, detail a journey through the streets of New York, exploring the customs in eating, drinking and entertainment of both high and low culture. They provide historical details - including quality and cost. First published in 1973 when New York seemed to be a city in decline, the original edition of saw very little hope in the city's culinary future. New York, though, was on the brink of a food revolution and a total reinvention of the American dining experience. This text redresses that miscalculation and celebrates the growth of dining out in New York.
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First Sentence
American history books do little to describe the plight of New York City during the Revolution for the simple reason that it was an enemy base. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
American history books do little to describe the plight of New York City during the Revolution for the simple reason that it was an enemy base. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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2 reviews
5 of 6 people found the following review helpful
My Compliments to the Chefs
31 Jan 2004
Format:Hardcover
Michael and Ariane Batterby have given us, in ON THE TOWN IN NEW YORK, a fairly comprehensive look at New Yorkers doing what they do best: eating and partying. I appreciate the earlier reviewer's complaint about historical inaccuracies--he's right, they are BIG errors. However, as a serious investigation into what New Yorkers put in their stomachs, I was pleasantly enlightened. Turtle Soup?! Turtle Soup?! What the...?
I loved the reprints of the menus of hoidy-toidy restaurants. It really gives you a sense of extravagance bordering on gluttony that went on in 19th Century NYC. And then there are the vivid chapters of New Yorkers at play: The Stork Club, The El Morocco, etc. The all-night bashes of the 20th Century, as well as extravagant somber dinners of the 19th Century are wonderfully described. (Note: The number of eateries that were brought down by organized crime seemed a little inflated. I know it ruined many a joint, but all the joints presented in the book? I had a hard time swallowing that. Pun intended.)
As a History, no, I would not base a dissertation on it. As a thorouhghly enjoyable look back at a world now long gone and what the people ate and did in it, I wish to pay my compliments to the chefs. Delicioso!
9 of 17 people found the following review helpful
A Plate of Rehash
6 Sep 2000
Format:Hardcover
One would have thought that the authors would have corrected their earlier mistakes when re-issuing a 25th anniversary edition but the kindest word for their research is "haphazard" at best. Rather than attempt the most elementary primary research, they have instead relied upon trite retellings of events with no regard for veracity. One example - they insist that the Bradley Martin Ball of 1897 requested attendees (and there were 900 documented - not 700 as the authors allege) attend "as courtiers of Louis XV." Copies of the invitation abound at several locations and would have revealed the wording, "Costumes of the 16th, 17th, and 18th centuries de rigueur." Further, the Martins did not "flee America forever and seek asylum in England" as a result of the dinner. They had lived primarily in England and Scotland for three years PRIOR to the Ball - their only daughter, the Countess of Craven, lived there as well with the Martins' then-only grandchild. The final insult is the authors' allegation that Mrs. Martin "with her legendary grace ... bawled" at visitors to a dinner she later gave at the Waldorf. That charge is pure fiction and the authors cannot possibly lay claim to having been there more than 100 years ago either to hear such a supposed exclamation nor to observe how it was delivered. The authors need to spend more time in a library and less in a kitchen.
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