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NYC History: Appetite City: A Culinary History of New York - Term Paper Example

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Name Instructor Task Date NYC History Introduction This paper seeks to analyze the historical book Appetite City: A Culinary History of New York that heavily leans on developments in Newyork city and state with a sneak preview on some events that were involved heavily in the transformation of this American city and state (Reitano, p, 12)…
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NYC History: Appetite City: A Culinary History of New York

Download file to see previous pages... Appetite City: A Culinary History of New York: This book has its basis on NYC, which is reputed to be the greatest restaurant city in the world. William Grimes pens down this book leaning heavily on the historical heritage of Newyork’s culinary culture. Appetite city, a book by former restaurant critic in the Newyork times, Grimes William, leads a reader in the ultimate historical journey of NYCs culinary culture. The book begins with a glimpse of the era where oyster bars and chophouses were dominant in Newyork (Grimes, p.4). A transformation shift saw this change where Newyork developed to become the world’s culinary capital in modern era. The book also flips through the unique era when turtle and oysters were the most popular delicacies in the city’s cuisine, then to the era of 50-cent Italian and French table d’hotes that were beloved of the American ‘Bohemians’ to the emergence of the Times square-where entertainment and food developed a partnership that has lived to this day (Delaney, p.21). Grimes enhances his tale with rare menus, photographs, menu cards and other illustrations and curios which he uses to describe dining styles, restaurants and dishes that succeed one another in historical perspectives and panorama (Grimes,p.7). The historical perspectives and panorama also included the deluxe parlours for ice cream that characterized the 1850s, the boisterous beans-and-beef joints situated on Newspaper Row and characterizing the 1890s. It also encompasses the assembly-line automat experience, the unique intercontinental restaurants in the world fair staged in 1939 and the multi-faceted New York of today. The book is rich with anecdotes, incidents, and unique characters and personalities in revelation to the means in which restaurants and eateries mirrored the magnified forces that were influencing and shaping NYC. It is a book written as a chronicle of NYCs transformation, which saw the city grow from a Dutch village at the remotest edge of wilderness to a complex and diverse world restaurant city (Lewis, p.45). Today’s NYC is characterized by the existence of ...Download file to see next pagesRead More
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