On the Town in New York: The Landmark History of Eating, Drinking, and Entertainments from the American Revolution to the Food Revolution

by
Edition: 2nd
Format: Hardcover
Pub. Date: 1998-09-23
Publisher(s): Routledge
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Summary

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 ofFood and Winemagazine, 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 ofOn the Town in New Yorksaw 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 diningout in New York, this anniversary edition ofOn the Town in New Yorkcontains 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 inunique 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.

Table of Contents

Acknowledgments ix
Chapter I 1776-1800
1(26)
Chapter II 1800-1830
27(28)
Chapter III 1830-1860
55(55)
Chapter IV 1860-1914
110(86)
Chapter V 1914-1940
196(75)
Chapter VI 1940-1973
271(64)
Afterword The Coming of the American Food Revolution: 1973 to the Present 335(16)
Bibliography 351(6)
References 357(2)
Index 359

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