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Urban Appetites
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, soci...
Design for the Crowd
Situated on Broadway between Fourteenth and Seventeenth Streets, Union Square occupies a central place in both the geography and the history of New York City. Though this compact space was originally designed in 1830 to beautify a residential neighborhood and boost property values, by the early days of the Civil War, New Yorkers had transformed Union Square into a gathering place for political debate and protest. As public use of the square changed, so, too, did its design. When Frederick Law Olmsted and Calvert Vaux redesigned the park in the late nineteenth century, they sought to enhance its potential as a space for the orderly expression of public sentiment. A few decades later, anarchis...
Turning the Tables
In the nineteenth century, restaurants served French food to upper-class Americans with aristocratic pretensions, but by the turn of the century, even the best restaurants cooked ethnic and American foods for middle-class urbanites. In Turning the Tables, Andrew P. Haley examines how the transformation of public dining that established the middle class as the arbiter of American culture was forged through battles over French-language menus, scientific eating, cosmopolitan cuisines, unescorted women, un-American tips, and servantless restaurants.
Eat the City
New York is not a city for growing and manufacturing food. It’s a money and real estate city, with less naked earth and industry than high-rise glass and concrete. Yet in this intimate, visceral, and beautifully written book, Robin Shulman introduces the people of New York City - both past and present - who do grow vegetables, butcher meat, fish local waters, cut and refine sugar, keep bees for honey, brew beer, and make wine. In the most heavily built urban environment in the country, she shows an organic city full of intrepid and eccentric people who want to make things grow. What’s more, Shulman artfully places today’s urban food production in the context of hundreds of years of his...
Feminist Collections
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Program of the Annual Meeting - American Historical Association
Some programs include also the programs of societies meeting concurrently with the association.
Northeastern States
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America, History and Life
Article abstracts and citations of reviews and dissertations covering the United States and Canada.
