Physiology of New York Boarding-Houses PDF Download
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Author: Thomas Gunn
Publisher: Applewood Books
ISBN: 1429021942
Category : Architecture
Languages : en
Pages : 306
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Book Description
Author: Thomas Gunn
Publisher: Applewood Books
ISBN: 1429021942
Category : Architecture
Languages : en
Pages : 306
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Book Description
Author: Thomas Butler Gunn
Publisher:
ISBN:
Category : American wit and humor
Languages : en
Pages : 318
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Book Description
Author: Gunn Thomas Butler
Publisher:
ISBN: 9780243743414
Category :
Languages : en
Pages :
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Book Description
Author: Thomas Butler Gunn
Publisher:
ISBN:
Category : American wit and humor
Languages : en
Pages : 300
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Book Description
Author: Thomas Butler Gunn
Publisher: Literary Licensing, LLC
ISBN: 9781498168687
Category : Boardinghouses
Languages : en
Pages : 302
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Book Description
This Is A New Release Of The Original 1857 Edition.
Author: Thomas Butler Gunn
Publisher:
ISBN: 9781429733601
Category : American wit and humor
Languages : en
Pages : 300
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Book Description
Author: Thomas Butler Gunn
Publisher: Forgotten Books
ISBN: 9780266369936
Category :
Languages : en
Pages : 308
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Book Description
Excerpt from The Physiology of New York Boarding-Houses He hopes his readers will approve the performance. He thinks some of them may recognize more or less par ticulars as the counterpart of those familiar to their own personal observation. Perhaps it were indicative of a too sanguine disposition to express expectations of securing the approbation of the proprietors and proprietresses of the Establishments treated of. He trusts, however, they will read his Physiology. They may derive profit from it - if not pleasure. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Wendy Gamber
Publisher: JHU Press
ISBN: 9780801885716
Category : History
Languages : en
Pages : 258
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Book Description
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Author: Andrew F. Smith
Publisher: Oxford University Press
ISBN: 0199397023
Category : Cooking
Languages : en
Pages : 754
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Book Description
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.
Author: Richard B. Stott
Publisher: Cornell University Press
ISBN: 1501743627
Category : Political Science
Languages : en
Pages : 328
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Book Description
The working class in New York City was remade in the mid-nineteenth century. In the 1820s a substantial majority of city artisans were native-born; by the 1850s three-quarters of the city's laboring men and women were immigrants. How did the influx of this large group of young adults affect the city's working class? What determined the texture of working-class life during the antebellum period? Richard Stott addresses these questions as he explores the social and economic dimensions of working-class culture. Working-class culture, Stott maintains, is grounded in the material environment, and when work, population, consumption, and the uses of urban space change as rapidly as they did in the mid-nineteenth century, culture will be transformed. Using workers' first-person accounts—letters, diaries, and reminiscences—as evidence, and focusing on such diverse topics as neighborhoods, diet, saloons, and dialect, he traces the rise of a new, youth-oriented working-class culture. By illuminating the everyday experiences of city workers, he shows that the culture emerging in the 1850s was a culture clearly different from that of native-born artisans of an earlier period and from that of the middle class as well.
