Four Centuries of Food-making in New YorkBook - 2017
The history of food-making in New York 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, shaping international trade, and feeding sailors and soldiers at war. Santlofer re-creates the texture of everyday life in a growing metropolis, recovers the fruitful tradition behind today’s local brewers and confectioners, recounting how food shaped a city and a nation.
Publisher: New York, NY : W.W. Norton & Company, Inc., 
Edition: First edition
Branch Call Number: 394.12 Sa
Description: xix, 459 pages : illustrations ; 22 cm
Alternative Title: Four centuries of food-making in New York