Four Centuries of Food-making in New YorkBook - 2017
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 and shaping international trade. Immigrant ingenuity re-created Old World flavours and spawned familiar brands.Food historian Joy Santlofer re-creates the texture of everyday life in a growing metropolis. 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.