Biography & Autobiography

Russ & Daughters

Author: Mark Russ Federman

Publisher: Schocken

ISBN:

Category: Biography & Autobiography

Page: 224

View: 621

The former owner/proprietor of the beloved appetizing store on Manhattan’s Lower East Side tells the delightful, mouthwatering story of an immigrant family’s journey from a pushcart in 1907 to “New York’s most hallowed shrine to the miracle of caviar, smoked salmon, ethereal herring, and silken chopped liver” (The New York Times Magazine). When Joel Russ started peddling herring from a barrel shortly after his arrival in America from Poland, he could not have imagined that he was giving birth to a gastronomic legend. Here is the story of this “Louvre of lox” (The Sunday Times, London): its humble beginnings, the struggle to keep it going during the Great Depression, the food rationing of World War II, the passing of the torch to the next generation as the flight from the Lower East Side was beginning, the heartbreaking years of neighborhood blight, and the almost miraculous renaissance of an area from which hundreds of other family-owned stores had fled. Filled with delightful anecdotes about how a ferociously hardworking family turned a passion for selling perfectly smoked and pickled fish into an institution with a devoted national clientele, Mark Russ Federman’s reminiscences combine a heartwarming and triumphant immigrant saga with a panoramic history of twentieth-century New York, a meditation on the creation and selling of gourmet food by a family that has mastered this art, and an enchanting behind-the-scenes look at four generations of people who are just a little bit crazy on the subject of fish. Color photographs © Matthew Hranek
Literary Criticism

Frankenstein's Daughters

Author: Jane Donawerth

Publisher: Syracuse University Press

ISBN:

Category: Literary Criticism

Page: 213

View: 946

Beginning with the birth of science fiction in Mary Shelley's Frankenstein, Jane Donawerth takes a broad look at science fiction and utopian literature written by women. In a creative close reading of Frankenstein, Donawerth pinpoints the gender problems that reside in the male-oriented science fiction genre and shows how Shelley and other women science fiction authors have typically responded to such problems.
Cooking

Savoring Gotham

Author: Andrew F. Smith

Publisher: Oxford University Press

ISBN:

Category: Cooking

Page: 760

View: 764

When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.
History

Daughters of History

Author: Jane V. R. Bernasconi

Publisher:

ISBN:

Category: History

Page: 339

View: 929

Commemorating the 100th anniversary of the founding of the Daughters of California Pioneers, Daughters of History is the unsung history of California's earliest settlers and their families. This book offers a glimpse into the exciting first chapters of California history. Beginning with the period of Mexican rule in the early 1800s, continuing through the migration from the East Coast in the early 1840s, and forging on into the gold rush days, it contains perspectives rarely encountered in conventional historical accounts. The narratives are drawn from oral histories and family and local history books.
Business & Economics

Lox, Stocks, and Backstage Broadway

Author: Nancy Groce

Publisher: Smithsonian Inst Scholarly Press

ISBN:

Category: Business & Economics

Page: 255

View: 873

Discusses traditional jobs that use skills often passed down from generation to generation, but in recent years have seen a decline in practice, including lox making, bialy making, and water tower building.
Cooking, American

American Fried

Author: Calvin Trillin

Publisher:

ISBN:

Category: Cooking, American

Page: 215

View: 388

"The New Yorker's Calvin Trillin loves food while despising the tres haut Francophile gourmet -- the kind who can produce a dissertation on the proper consistency of sauce Bearnaise. Trillin knows that the search for good food requires constant vigilance particularly when outside the Big Apple. Not that Cincinnati and Houston and Kansas City (his hometown) lack magnificent places to eat -- if one can resist the importunities of those well meaning ignoramuses who insist on hauling you off to La Maison de la Casa House, the pride of local epicures too dumb to realize that the noblest culinary creations of the American heartland are barbecued ribs, fried chicken, hash browns and hamburgers. Trillin is ready to do battle for K.C.'s Winstead's as the home of the greatest burger in the USA. Generally, he advises, you will do fine if you avoid "any restaurant the executive secretary of the chamber of commerce is particularly proud of." Also, any restaurant with (ply)wood paneling and "atmosphere," where the food is likely to taste "something like a medium-rare sponge." This then is not a celebration of multi-star "restaurants" but of diners, roadhouses, eateries -- the kind that serve food on wax paper or plastic plates and to hell with Craig Claiborne. With tongue in stuffed cheek Trillin gives the finger to the food snobs, confessing his secret vices with fiendish glee and high good humor"--Kirkusreviews.com.

The Descendants of Matthias Hatfield

Author:

Publisher:

ISBN:

Category:

Page: 314

View: 935

Mattias Hatfield probably immigrated in 1657 to New Haven, Connecticut, probably from Danzig, Germany (later Poland). He married Maria (Mary) Melyn, and moved to Elizabeth Town, New Jersey in 1665. He died in 1687. Includes Clark, Miller and related families.
History

It Happened in Manhattan

Author: Myrna Frommer

Publisher: Berkley Publishing Group

ISBN:

Category: History

Page: 314

View: 275

A collection of period photographs, personal reminiscences, and interviews with such New York personalities as Herman Badillo, Jimmy Breslin, Elaine Kaufman, and Bill Gallo capture the cultural diversity and social history of Manhattan in the years from the end of World War II to the mid-1970s. Reprint.