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Urban appetites: Food and Culture in Nineteenth-century New York (Historical Studies of Urban America) Hardcover – 2 May 2014


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Product details

  • Hardcover: 288 pages
  • Publisher: University of Chicago Press (2 May 2014)
  • Language: English
  • ISBN-10: 022612875X
  • ISBN-13: 978-0226128757
  • Product Dimensions: 15.2 x 2.5 x 22.9 cm
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: 4,491,704 in Books (See Top 100 in Books)
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Product description

Review

"New York's roots as the world's greatest culinary center are firmly cemented in Cindy Lobel's wonderful survey of the dazzling dining options of the nineteenth century. Her descriptions of markets, dining rooms, restaurants, and kitchens tell us not only what people ate but where they dined and how the city's rich ethnic diversity influenced it all."--Lisa Keller "Purchase College, State University of New York "

"Lobel's accessible cultural history takes us on a fascinating behind-the-scenes tour of New York's food system, covering everything from the provisioning of family kitchens to the emergence of the greatest restaurant scene in the world. Scholars and policymakers have recently recognized that food systems are a key to cultural and environmental sustainability, making this is an ideal time for Lobel's much-needed primer on the historic context for this essential human question. This is a must-read for all who hunger for a better understanding of how cities really work."--Owen Gutfreund "Hunter College, City University of New York "

Lobel s fine book leads us on a fascinating tour of New York s foodways past, letting us explore the farms and markets that supplied kitchens in the city s homes and restaurants and introducing us to men and women who raised food, sold it, cooked it, and ate it. --Ann Fabian, author of The Skull Collectors: Race, Science, and America s Unburied Dead"

Lobel's accessible cultural history takes us on a fascinating behind-the-scenes tour of New York's food system, covering everything from the provisioning of family kitchens to the emergence of the greatest restaurant scene in the world. Scholars and policymakers have recently recognized that food systems are a key to cultural and environmental sustainability, making this is an ideal time for Lobel's much-needed primer on the historic context for this essential human question. This is a must-read for all who hunger for a better understanding of how cities really work. --Owen Gutfreund "Hunter College, City University of New York ""

"Lobel's fine book leads us on a fascinating tour of New York's foodways past, letting us explore the farms and markets that supplied kitchens in the city's homes and restaurants and introducing us to men and women who raised food, sold it, cooked it, and ate it."--Ann Fabian, author of The Skull Collectors: Race, Science, and America's Unburied Dead

About the Author

Cindy R. Lobel is assistant professor of history at Lehman College.


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