New Books In Food

New York City’s growth, from colonial outpost to the center of the gastronomic world is artfully crafted by Cindy R. Lobel, Assistant Professor of History at Lehman College and the CUNY Graduate Center, in her tome Urban Appetites: Food & Culture in Nineteenth Century New York (University of Chicago Press, 2014), Lobel examines the evolution of the metropolis as gastronomic capital through the lens of public markets, grocers, restaurants, dining rooms and kitchens as they rose and fell in popularity through the nineteenth century. Lobel’s attention to poignant historical moments, such as the Industrial Revolution and the emergence of middle/leisure class culturalism demonstrate the importance New York City has, and continues to play on gastronomic evolution. Not short on the politicizing of the market industry in the early to mid-nineteenth century, we are taken on the journey through the gritty dairy and meatpacking mills of the city, leading us into the bright light of reform, and healthier