New York City Restaurants 2009
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New York City Restaurants 2009
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Author : Curt Gathje
language : en
Publisher:
Release Date : 2008-10
New York City Restaurants 2009 written by Curt Gathje and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-10 with Travel categories.
This guide covers more than 2,050 restaurants in all five boroughs, arranged by cuisine, neighborhood, and special features like "In" Places, Winning Wine Lists, or Romantic Places. This edition also includes a foldout color map, neighborhood maps, and reusable stick-on bookmarks.
New York City Restaurants 2009
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Author :
language : en
Publisher:
Release Date : 2008
New York City Restaurants 2009 written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with New York (N.Y.) categories.
The surveyors are 54% women and 46% men. 52% are in their 20s and 30s and 48% are 40 and over. No matter the economic climate, New York's appetite for lively dining destinations continues unabated, inspiring ever bolder ventures. For every notable closing, there's another restaurateur waiting in the wings, often joined by an expensive team of architects and designers, and ZAGAT is always there to note the changes.
New York City Restaurants 2009
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Author : Curt Gathje
language : en
Publisher:
Release Date : 2008-10
New York City Restaurants 2009 written by Curt Gathje and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-10 with Travel categories.
This guide covers more than 2,050 restaurants in all five boroughs, arranged by cuisine, neighborhood, and special features like "In" Places, Winning Wine Lists, or Romantic Places. This edition also includes a foldout color map, neighborhood maps, and reusable stick-on bookmarks.
2009 New York City Restaurants Dining Journal
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Author : Zagat Survey
language : en
Publisher:
Release Date : 2008-10
2009 New York City Restaurants Dining Journal written by Zagat Survey and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-10 with categories.
This spiral-bound, hardcover edition of the 2009 New York City Restaurants guide includes Zagat's trusted consumer driven ratings & reviews, plus journal pages and a pen for you to record your personal dining experiences. Makes a great gift and is a must-have for foodies! Also includes a foldout color map, neighborhood maps and reusable stick-on bookmarks.
Savoring Gotham
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Author :
language : en
Publisher: Oxford University Press
Release Date : 2015-11-11
Savoring Gotham written by and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-11 with Travel categories.
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.
Time Out New York Eating Drinking 2009
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Author : The Editors of Time Out
language : en
Publisher: Time Out
Release Date : 2008
Time Out New York Eating Drinking 2009 written by The Editors of Time Out and has been published by Time Out this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Travel categories.
New York's vast array of restaurants and bars can start even the most level head spinning. That's where this portable, illustrated guide comes in. Local experts save readers time and trouble by pointing them to the city's best bets from the little-known Little Italy trattoria to that ultra-hip Soho wine bar or the cheap-but-scrumptious ethnic cuisine of the Lower East Side. The book reviews and ranks more than 1,300 restaurants, while a glossary of food terms helps make visitors order like natives. Maps of Manhattan and the boroughs, along with an extensive, cross-referenced index, make this a must-carry for both visitors and locals.
New York City
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Author : Andrew F. Smith
language : en
Publisher: Rowman & Littlefield
Release Date : 2013-11-26
New York City written by Andrew F. Smith and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-26 with Cooking categories.
New York City’s first food biography showcases all the vibrancy, innovation, diversity, influence, and taste of this most-celebrated American metropolis. Its cuisine has developed as a lively potluck supper, where discrete culinary traditions have survived, thrived, and interacted. For almost 400 years New York’s culinary influence has been felt in other cities and communities worldwide. New York’s restaurants, such as Delmonico’s, created and sustained haute cuisine in this country. Grocery stores and supermarkets that were launched here became models for national food distribution. More cookbooks have been published in New York than in all other American cities combined. Foreign and “fancy” foods, including hamburgers, pizza, hot dogs, Waldorf salad, and baked Alaska, were introduced to Americans through New York’s colorful street vendors, cooks, and restaurateurs. As Smith shows here, the city’s ever-changing culinary life continues to fascinate and satiate both natives and visitors alike.
Appetite City
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Author : William Grimes
language : en
Publisher: North Point Press
Release Date : 2009-10-13
Appetite City written by William Grimes and has been published by North Point Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-10-13 with Cooking categories.
New York is the greatest restaurant city the world has ever seen. In Appetite City, the former New York Times restaurant critic William Grimes leads us on a grand historical tour of New York's dining culture. Beginning with the era when simple chophouses and oyster bars dominated the culinary scene, he charts the city's transformation into the world restaurant capital it is today. Appetite City takes us on a unique and delectable journey, from the days when oysters and turtle were the most popular ingredients in New York cuisine, through the era of the fifty-cent French and Italian table d'hôtes beloved of American "Bohemians," to the birth of Times Square—where food and entertainment formed a partnership that has survived to this day. Enhancing his tale with more than one hundred photographs, rare menus, menu cards, and other curios and illustrations (many never before seen), Grimes vividly describes the dining styles, dishes, and restaurants succeeding one another in an unfolding historical panorama: the deluxe ice cream parlors of the 1850s, the boisterous beef-and-beans joints along Newspaper Row in the 1890s, the assembly-line experiment of the Automat, the daring international restaurants of the 1939 World's Fair, and the surging multicultural city of today. By encompassing renowned establishments such as Delmonico's and Le Pavillon as well as the Bowery restaurants where a meal cost a penny, he reveals the ways in which the restaurant scene mirrored the larger forces shaping New York, giving us a deliciously original account of the history of America's greatest city. Rich with incident, anecdote, and unforgettable personalities, Appetite City offers the dedicated food lover or the casual diner an irresistible menu of the city's most savory moments.
The American Way Of Eating
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Author : Tracie McMillan
language : en
Publisher: Simon and Schuster
Release Date : 2012-02-21
The American Way Of Eating written by Tracie McMillan and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-02-21 with Political Science categories.
The New York Times bestselling work of undercover journalism in the tradition of Barbara Ehrenreich’s Nickel and Dimed that fully investigates our food system to explain what keeps Americans from eating well—and what we can do about it. When award-winning (and working-class) journalist Tracie McMillan saw foodies swooning over $9 organic tomatoes, she couldn’t help but wonder: What about the rest of us? Why do working Americans eat the way we do? And what can we do to change it? To find out, McMillan went undercover in three jobs that feed America, living and eating off her wages in each. Reporting from California fields, a Walmart produce aisle outside of Detroit, and the kitchen of a New York City Applebee’s, McMillan examines the reality of our country’s food industry in this “clear and essential” (The Boston Globe) work of reportage. Chronicling her own experience and that of the Mexican garlic crews, Midwestern produce managers, and Caribbean line cooks with whom she works, McMillan goes beyond the food on her plate to explore the national priorities that put it there. Fearlessly reported and beautifully written, The American Way of Eating goes beyond statistics and culture wars to deliver a book that is fiercely honest, strikingly intelligent, and compulsively readable. In making the simple case that—city or country, rich or poor—everyone wants good food, McMillan guarantees that talking about dinner will never be the same again.
Organizational Rhetoric
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Author : Mary F. Hoffman
language : en
Publisher: SAGE
Release Date : 2010
Organizational Rhetoric written by Mary F. Hoffman and has been published by SAGE this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Language Arts & Disciplines categories.
Organizational Rhetoric introduces students to a rhetorical approach to understanding, analyzing and creating organizational messages for both internal employees and external customers. This textbook provides students a theoretically-grounded understanding of the basic building blocks of organizational rhetoric, the types of rhetorical situations faced by organizational communicators, and the specific strategies used to address six common organizational rhetorical situations (such as image management). Students will gain an understanding of the power of organizations in contemporary society and be able to think critically about organizational messages. The text is organized in two units. In the first unit, authors Mary Hoffman and Debra Ford introduce the rationale for a rhetorical approach to organizational messages, and introduce the basic rhetorical building blocks and principles behind the rhetorical situation and the analysis of strategies. In the second unit, the authors cover six specific rhetorical situations commonly faced by organizations, image and identity management, issue management, impression management, risk management, crisis management and organizational apologia, and internal message management. Each chapter is structured similarly, in conjunction with the ideas developed in unit one, and each ends with a case study that exemplifies the content presented in that chapter. Features and Benefits: - The first unit in the text will introduce the details of analyzing situations and identifying strategies - The second unit will examine six specific recurring rhetorical situations for organizations - Organizational schema centered on situations and strategies - Use of real-life case studies - Focus on careers in organizational rhetoric - Focus on thinking critically about organizations in society