Wednesday, June 8
From its first inhabitants to its global culinary stardom today, New York City has had a rich gastronomical life. This presentation will highlight the city’s culinary arts scene from Paleo-Indians to the city’s white-hot culinary scene today. Along the way, the city’s iconic dishes and beverages, such as bagels, bialys, cronuts, donuts, hamburgers, pizza, egg creams and Manhattans will be covered, as will iconic restaurants, from Delmonico’s to the Automat to Shake Shack.
The presentation will be given by Culinary historian Andrew F. Smith, who teaches food history at the New School, and has written or edited 28 books, including serving as editor-in-chief of Savoring Gotham: A Food Lover’s Companion to New York City (Oxford University Press 2015), the first encyclopedic-like work that weaves a full tapestry of New York City’s rich gastronomy life.
Books will be available for purchase and signing.