New York City's first food biography showcases all the vibrancy, innovation, diversity, influence, and taste of this most-celebrated American metropolis. Its cuisine has developed as a lively potluck supper, where discrete culinary traditions have survived, thrived, and interacted. For almost 400 years New York's culinary influence has been felt in other cities and communities worldwide. New York's restaurants, such as Delmonico's, created and sustained haute cuisine in this country. Grocery stores and supermarkets that were launched here became models for national food distribution. More...

This food biography focuses on how people have experienced the bounty of the City by the Bay.

Chicago began as a frontier town on the edge of white settlement and as the product of removal of culturally rich and diverse indigenous populations. The town grew into a place of speculation with the planned building of the Illinois and Michigan canal, a boomtown, and finally a mature city of immigrants from both overseas and elsewhere in the US. In this environment, cultures mixed, first at the taverns around Wolf Point, where the forks of the Chicago River join, and later at the jazz and other clubs along the "Stroll" in the black belt, and in the storefront ethnic restaurants of today....

In the last four centuries of its history, the inhabitants of Rio de Janeiro created a lifestyle that is unique and has been much admired since the very first travelers published their impressions in the sixteenth century. Indeed, this international hot spot welcomes approximately 1.8 million tourists every year who come to the city to visit, to work, to study, and to eat. It was and it is a place of cultural and artistic creativity, and it has largely kept concealed one of its most interesting cultural traits: its food. Rio de Janeiro: A Food Biography unveils the high quality and variety of...

This fascinating food biography of one of the world's great cities, Sydney, takes the reader from its prehistory through its unpromising foundation as a convict settlement confronted by starvation, to its status today as an international culinary destination.

The history of Parisian food is covered in this captivating tour of the physical city and its culinary heritage from the time of its first inhabitants through today. The author takes a look at its markets, its eateries, its immigrant groups and their food, its drinks, its cookbooks, and the dishes and recipes that exemplify the city's offerings.

A world-class hub for dining and culture, Seattle's food history begins with Native Americans and continues through to the current day when area chefs continue to use the staples of the region in their cuisine. The latest entry in the food biography series, Seattle is a city not to be missed.

Taipei is an international destination with a rich and varied cultural and food history. This book will invite readers to learn more about the culture, the cuisine, and place on the broader food spectrum of this world city.

Italian food has long been a favorite of diners the world over. And while Rome has often suffered in the shadows of other gastronomic star cities like Naples or Sicily, its place on the world food map is no less important. Here, Karima Moyer-Nocchi explores the history and cultural significance of Rome's food drink.