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Author: Cindy R. Lobel
Publisher: University of Chicago Press
ISBN: 022612889X
Category : History
Languages : en
Pages : 289
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Book Description
Glossy magazines write about them, celebrities give their names to them, and you’d better believe there’s an app (or ten) committed to finding you the right one. They are New York City restaurants and food shops. And their journey to international notoriety is a captivating one. The now-booming food capital was once a small seaport city, home to a mere six municipal food markets that were stocked by farmers, fishermen, and hunters who lived in the area. By 1890, however, the city’s population had grown to more than one million, and residents could dine in thousands of restaurants with a greater abundance and variety of options than any other place in the United States. Historians, sociologists, and foodies alike will devour the story of the origins of New York City’s food industry in Urban Appetites. Cindy R. Lobel focuses on the rise of New York as both a metropolis and a food capital, opening a new window onto the intersection of the cultural, social, political, and economic transformations of the nineteenth century. She offers wonderfully detailed accounts of public markets and private food shops; basement restaurants and immigrant diners serving favorites from the old country; cake and coffee shops; and high-end, French-inspired eating houses made for being seen in society as much as for dining. But as the food and the population became increasingly cosmopolitan, corruption, contamination, and undeniably inequitable conditions escalated. Urban Appetites serves up a complete picture of the evolution of the city, its politics, and its foodways.
Author: Cindy R. Lobel
Publisher: University of Chicago Press
ISBN: 022612889X
Category : History
Languages : en
Pages : 289
Get Book Here
Book Description
Glossy magazines write about them, celebrities give their names to them, and you’d better believe there’s an app (or ten) committed to finding you the right one. They are New York City restaurants and food shops. And their journey to international notoriety is a captivating one. The now-booming food capital was once a small seaport city, home to a mere six municipal food markets that were stocked by farmers, fishermen, and hunters who lived in the area. By 1890, however, the city’s population had grown to more than one million, and residents could dine in thousands of restaurants with a greater abundance and variety of options than any other place in the United States. Historians, sociologists, and foodies alike will devour the story of the origins of New York City’s food industry in Urban Appetites. Cindy R. Lobel focuses on the rise of New York as both a metropolis and a food capital, opening a new window onto the intersection of the cultural, social, political, and economic transformations of the nineteenth century. She offers wonderfully detailed accounts of public markets and private food shops; basement restaurants and immigrant diners serving favorites from the old country; cake and coffee shops; and high-end, French-inspired eating houses made for being seen in society as much as for dining. But as the food and the population became increasingly cosmopolitan, corruption, contamination, and undeniably inequitable conditions escalated. Urban Appetites serves up a complete picture of the evolution of the city, its politics, and its foodways.
Author: Gergely Baics
Publisher: Princeton University Press
ISBN: 1400883628
Category : History
Languages : en
Pages : 375
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Book Description
New York City witnessed unparalleled growth in the first half of the nineteenth century, its population rising from thirty thousand people to nearly a million in a matter of decades. Feeding Gotham looks at how America's first metropolis grappled with the challenge of provisioning its inhabitants. It tells the story of how access to food, once a public good, became a private matter left to free and unregulated markets—and of the profound consequences this had for American living standards and urban development. Taking readers from the early republic to the Civil War, Gergely Baics explores the changing dynamics of urban governance, market forces, and the built environment that defined New Yorkers’ experiences of supplying their households. He paints a vibrant portrait of the public debates that propelled New York from a tightly regulated public market to a free-market system of provisioning, and shows how deregulation had its social costs and benefits. Baics uses cutting-edge GIS mapping techniques to reconstruct New York’s changing food landscapes over half a century, following residents into neighborhood public markets, meat shops, and groceries across the city’s expanding territory. He lays bare how unequal access to adequate and healthy food supplies led to an increasingly differentiated urban environment. A masterful blend of economic, social, and geographic history, Feeding Gotham traces how this highly fragmented geography of food access became a defining and enduring feature of the American city.
Author: David M Henkin
Publisher: Yale University Press
ISBN: 0300263066
Category : History
Languages : en
Pages : 287
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Book Description
An investigation into the evolution of the seven-day week and how our attachment to its rhythms influences how we live We take the seven-day week for granted, rarely asking what anchors it or what it does to us. Yet weeks are not dictated by the natural order. They are, in fact, an artificial construction of the modern world. With meticulous archival research that draws on a wide array of sources—including newspapers, restaurant menus, theater schedules, marriage records, school curricula, folklore, housekeeping guides, courtroom testimony, and diaries—David Henkin reveals how our current devotion to weekly rhythms emerged in the United States during the first half of the nineteenth century. Reconstructing how weekly patterns insinuated themselves into the social practices and mental habits of Americans, Henkin argues that the week is more than just a regimen of rest days or breaks from work, but a dominant organizational principle of modern society. Ultimately, the seven-day week shapes our understanding and experience of time.
Author: Benjamin R. Cohen
Publisher: University of Chicago Press
ISBN: 0226816745
Category : Business & Economics
Languages : en
Pages : 332
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Book Description
Benjamin R. Cohen uses the pure food crusades at the turn of the twentieth century to provide a captivating window onto the origins of manufactured foods in the United States. In the latter nineteenth century, extraordinary changes in food and agriculture gave rise to new tensions in the ways people understood, obtained, trusted, and ate their food. This was the Era of Adulteration, and its concerns have carried forward to today: How could you tell the food you bought was the food you thought you bought? Could something manufactured still be pure? Is it okay to manipulate nature far enough to produce new foods but not so far that you question its safety and health? How do you know where the line is? And who decides? In Pure Adulteration, Benjamin R. Cohen uses the pure food crusades to provide a captivating window onto the origins of manufactured foods and the perceived problems they wrought. Cohen follows farmers, manufacturers, grocers, hucksters, housewives, politicians, and scientific analysts as they struggled to demarcate and patrol the ever-contingent, always contested border between purity and adulteration, and as, at the end of the nineteenth century, the very notion of a pure food changed. In the end, there is (and was) no natural, prehuman distinction between pure and adulterated to uncover and enforce; we have to decide. Today’s world is different from that of our nineteenth-century forebears in many ways, but the challenge of policing the difference between acceptable and unacceptable practices remains central to daily decisions about the foods we eat, how we produce them, and what choices we make when buying them.
Author: Emily Pawley
Publisher: University of Chicago Press
ISBN: 0226820025
Category : Business & Economics
Languages : en
Pages : 310
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Book Description
"In the seemingly mundane Northern farm of early America and the people who sought to improve its productivity and efficiency, Emily Pawley finds a world rich with innovative practices and marked by a developing interrelationship between scientific knowledge, industrial methods, and capitalism. Agricultural "improvers" became increasingly scientistic, driving tremendous increases in the range and volume of agricultural output-and transforming American conceptions of expertise, success, and exploitation. Pawley's focus on soil, fertilizer, apples, mulberries, agricultural fairs, and experimental stations shows each nominally dull subject to have been an area of intellectual ferment and sharp contestation: mercantile, epistemological, and otherwise"--
Author: Roger Detels
Publisher: Oxford University Press
ISBN: 0198816804
Category : Medical
Languages : en
Pages : 1777
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Book Description
"Public health is concerned with the process of mobilizing local, state/provincial, national, and international resources to assure the conditions in which all people can be healthy (Detels and Breslow 2002). To successfully implement this process and to make health for all achievable, public health must perform the functions listed in Box 1.1.1"--
Author: Jonas Albrecht
Publisher: Bloomsbury Publishing
ISBN: 1350398489
Category : History
Languages : en
Pages : 281
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Book Description
From the 1770s the Vienna bread market was rocked by a series of politico-economic and technological changes that questioned the way this everyday foodstuff was sold and produced. In this book, Jonas Albrecht explores how this reconfiguration of the bread market had wide-reaching and significant consequences for a society who relied on this foodstuff to live. Before 1860 the production and selling of bread was embedded into a moral economy with distinct regulations. But as the grain market expanded and new cereal varieties arrived from the empire's peripheries reformers sought to create a 'free' market through liberalizing reforms. The Moral and Market Economies of Bread shows that while terminating market regulation did mobilize and diversify Vienna's bread market in spatial terms, it intensified inequality among consumers. As opaque prices, non-transparent market procedures and diverging power relations between producers and consumers led to unrest, city officials and bakers struggled to meet the shortcomings of the free market from within. This book brings economic, social and urban histories together and employs a spatial approach and GIS methods to explore the relationship between market and society, and capitalism at large.
Author: Jonathan Levy
Publisher: Random House Trade Paperbacks
ISBN: 0812985184
Category : Business & Economics
Languages : en
Pages : 945
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Book Description
A leading economic historian traces the evolution of American capitalism from the colonial era to the present—and argues that we’ve reached a turning point that will define the era ahead. “A monumental achievement, sure to become a classic.”—Zachary D. Carter, author of The Price of Peace In this ambitious single-volume history of the United States, economic historian Jonathan Levy reveals how capitalism in America has evolved through four distinct ages and how the country’s economic evolution is inseparable from the nature of American life itself. The Age of Commerce spans the colonial era through the outbreak of the Civil War, and the Age of Capital traces the lasting impact of the industrial revolution. The volatility of the Age of Capital ultimately led to the Great Depression, which sparked the Age of Control, during which the government took on a more active role in the economy, and finally, in the Age of Chaos, deregulation and the growth of the finance industry created a booming economy for some but also striking inequalities and a lack of oversight that led directly to the crash of 2008. In Ages of American Capitalism, Levy proves that capitalism in the United States has never been just one thing. Instead, it has morphed through the country’s history—and it’s likely changing again right now. “A stunning accomplishment . . . an indispensable guide to understanding American history—and what’s happening in today’s economy.”—Christian Science Monitor “The best one-volume history of American capitalism.”—Sven Beckert, author of Empire of Cotton
Author: Carl H. Nightingale
Publisher: Cambridge University Press
ISBN: 1108645380
Category : History
Languages : en
Pages : 825
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Book Description
This is a biography of Earthopolis, the only Urban Planet we know of. It is a history of how cities gave humans immense power over Earth, for good and for ill. Carl Nightingale takes readers on a sweeping six-continent, six-millennia tour of the world's cities, culminating in the last 250 years, when we vastly accelerated our planetary realms of action, habitat, and impact, courting dangerous new consequences and opening prospects for new hope. In Earthopolis we peek into our cities' homes, neighborhoods, streets, shops, eating houses, squares, marketplaces, religious sites, schools, universities, offices, monuments, docklands, and airports to discover connections between small spaces and the largest things we have built. The book exposes the Urban Planet's deep inequalities of power, wealth, access to knowledge, class, race, gender, sexuality, religion and nation. It asks us to draw on the most just and democratic moments of Earthopolis's past to rescue its future.
Author: Brenda Assael
Publisher: Oxford University Press
ISBN: 0192549715
Category : History
Languages : en
Pages : 252
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Book Description
This is the first scholarly treatment of the history of public eating in London in the Victorian and Edwardian eras. The quotidian nature of eating out during the working day or evening should not be allowed to obscure the significance of the restaurant (defined broadly, to encompass not merely the prestigious West End restaurant, but also the modest refreshment room, and even the street cart) as a critical component in the creation of modern metropolitan culture. The story of the London restaurant between the 1840s and the First World War serves as an exemplary site for mapping the expansion of commercial leisure, the increasing significance of the service sector, the introduction of technology, the democratization of the public sphere, changing gender roles, and the impact of immigration. The London Restaurant incorporates the notion of 'gastro-cosmopolitanism' to highlight the existence of a diverse culture in London in this period that requires us to think, not merely beyond the nation, but beyond empire. The restaurant also had an important role in contemporary debates about public health and the (sometimes conflicting, but no less often complementary) prerogatives of commerce, moral improvement, and liberal governance. The London Restaurant considers the restaurant as a business and a place of employment, as well as an important site for the emergence of new forms of metropolitan experience and identity. While focused on London, it illustrates the complex ways in which cultural and commercial forces were intertwined in modern Britain, and demonstrates the rewards of writing histories which recognize the interplay between broad, global forces and highly localized spaces.
