New York City Restaurants 2014
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Michelin Guide New York City 2014
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Author : Michelin
language : en
Publisher: Michelin Travel & Lifestyle
Release Date : 2013-10-02
Michelin Guide New York City 2014 written by Michelin and has been published by Michelin Travel & Lifestyle this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-02 with Travel categories.
Locals and travelers looking for great places to have a meal reach for the MICHELIN Guide New York City 2014 where they’ll find meticulously researched, objective recommendations to approximately 950 delicious restaurants in the Big Apple, a city where cuisine reigns supreme. The MICHELIN Guide, updated annually, pleases all palates and pocketbooks. Recession-proof dining options can be found among the Under $25 restaurants and those with the Bib Gourmand designation—a distinction that highlights inspectors' favorites for good food at reasonable prices. Local, anonymous, professional inspectors use the renowned Michelin food star rating system to create the restaurant selection, with its famed Michelin stars indicating culinary excellence. Readers will find a wealth of helpful information on their restaurant choices: time-tested Michelin symbols describe such features as cash-only, wheelchair-accessible and valet parking establishments. Newer symbols include restaurants specializing in dim sum and offering notable beer, wine, sake and cocktail lists. The guide's organization makes fast work of deciding where and what to eat: grouping by neighborhood facilitates spur-of-the-moment decision-making while multiple, user-friendly indexes inspire more specific dining choices. Readers can consult an alphabetical list of restaurants, as well as lists of starred, Bib Gourmand and Under $25 restaurants. Lists also include cuisine by category, cuisine by neighborhood, brunch and late-night dining. As a final step, 24 colorful city and neighborhood maps quickly locate restaurants so diners can find their way. Since only the best make the cut, and all establishments are recommended, readers can feel confident in their choices.
The Michelin Guide
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Author : Michelin
language : en
Publisher: Michelin Travel Publications
Release Date : 2013
The Michelin Guide written by Michelin and has been published by Michelin Travel Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with New York (N.Y.) categories.
Locals and travelers looking for great places to eat reach for the MICHELIN Guide New York City 2014 where they ll find meticulously researched, objective recommendations to approximately 950 delicious restaurants in the Big Apple, a city where cuisine reigns supreme. The MICHELIN Guide, updated annually, pleases all palates and pocketbooks. Local, anonymous, professional inspectors use the renowned Michelin food star rating system to create the restaurant selection. Only the best make the cut, so readers can feel confident in their choices."
2014 New York City Restaurants
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Author : Curtis Gathje
language : en
Publisher:
Release Date : 2013-10-22
2014 New York City Restaurants written by Curtis Gathje and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with New York (N.Y.) categories.
2014 New York City Restaurants covers over 2,050 restaurants in all five boroughs. This handy guide contains Zagat’s trusted ratings and reviews for New York City restaurants based on the opinions of 38,000 avid diners like you. The trademark reviews and corresponding scores for Food, Decor, Service and Cost are organized alphabetically in a user-friendly format. Use the indexes arranged by cuisine, neighborhood and special features, such as Winning Wine Lists, Celebrity Chef or Romantic Places, to find the perfect restaurant for any occasion.
New York City Restaurants 2014
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Author : Michelin,
language : en
Publisher: Michelin Editions des Voyages
Release Date : 2013-01-01
New York City Restaurants 2014 written by Michelin, and has been published by Michelin Editions des Voyages this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-01 with Reference categories.
La guida propone un'ampia scelta di ristoranti selezionati con cura dagli ispettori Michelin. L'introduzione di un breve testo descrittivo, chiaro e conciso, completa le informazioni già fornite dai simboli e permette al lettore di scegliere un locale anche in base all'ambiente, alla posizione, alle caratteristiche della struttura.
2014 New York City Restaurants Leather
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Author :
language : en
Publisher:
Release Date : 2013-11-05
2014 New York City Restaurants Leather written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-05 with categories.
2014 New York City Restaurants leather-bound edition includes a burgundy satin ribbon marker and makes an elegant gift for anyone. This handy guide contains Zagat’s trusted ratings and reviews for New York City restaurants based on the opinions of 38,000 avid diners like you. The trademark reviews and corresponding ratings for Food, Decor, Service and Cost are organized alphabetically in a user-friendly format. Use the indexes arranged by cuisine, neighborhood and special features, such as Winning Wine Lists, Celebrity Chef or Romantic Places, to find the perfect restaurant for any occasion.
Invisible Labor
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Author : Marion Crain
language : en
Publisher: Univ of California Press
Release Date : 2016-06-28
Invisible Labor written by Marion Crain and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-28 with Business & Economics categories.
"Demographic and technological trends have yielded new forms of work that are increasingly more precarious, globalized, and brand centered. Some of these shifts have led to a marked decrease in the visibility of work or workers. This edited collection examines situations in which technology and employment practices hide labor within the formal paid labor market, with implications for workplace activism, social policy, and law. In some cases, technological platforms, space, and temporality hide workers and sometimes obscure their tasks as well. In other situations, workers may be highly visible--indeed, the employer may rely upon the workers' aesthetics to market the branded product--but their aesthetic labor is not seen as work. In still other cases, the work occurs within a social interaction and appears as leisure--a voluntary or chosen activity--rather than as work. Alternatively, the workers themselves may be conceptualized as consumers rather than as workers. Crossing the occupational hierarchy and spectrum from high- to low-waged work, from professional to manual labor, and from production to service labor, the authors argue for a broader understanding of labor in the contemporary era. This book adopts an interdisciplinary approach that integrates perspectives from law, sociology, and industrial/labor relations"--Provided by publisher.
Forked
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Author : Saru Jayaraman
language : en
Publisher: Oxford University Press
Release Date : 2016-01-14
Forked written by Saru Jayaraman 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 2016-01-14 with Social Science categories.
A restaurant critic can tell you about the chef. A menu can tell you about the farm-sourced ingredients. Now who's going to tell you about the people preparing your meal? From 2015 James Beard Leadership Award winner Saru Jayaraman, Forked is an enlightening examination of what we don't talk about when we talk about restaurants: Is the line cook working through a case of stomach flu because he doesn't get paid sick days? Is the busser not being promoted because he speaks with an accent? Is the server tolerating sexual harassment because tips are her only income? As most corporate restaurants continue to set low standards for worker wages and benefits, a new class of chefs and restaurateurs is working to foster sustainability in their food and their employees. Forked offers an insider's view of the highest--and lowest--scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat.
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.
2014 New York City Shopping And Food Lover S Guide
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Author :
language : en
Publisher:
Release Date : 2013-08-06
2014 New York City Shopping And Food Lover S Guide written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-06 with Food industry and trade categories.
This handy guide contains Zagat's trusted ratings and reviews for New York City restaurants based on the opinions of 38,000 avid diners. The trademark reviews and corresponding ratings for food, decor, service, and cost are organized alphabetically in a user-friendly format.
After Prisons
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Author : William G. Martin
language : en
Publisher: Lexington Books
Release Date : 2016-08-04
After Prisons written by William G. Martin and has been published by Lexington Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-04 with Social Science categories.
As recently as five years ago mass incarceration was widely considered to be a central, permanent feature of the political and social landscape. The number of people in U.S. prisons is still without historic parallel anywhere in the world or in U.S. history. But in the last few years, the population has decreased, in some states by almost a third. A broad consensus is emerging to reduce prison rolls. Politicians have called for repealing the harshest sentencing laws of the war on drugs, abolishing mandatory minimums and closing correctional facilities. Does the decrease in the prison population herald the dismantling of mass incarceration? This book provides an answer. Drawing on original research from across New York State, the contributors argue that while massive decarceration is taking place, the outcome to date is not the one wished for by reformers, namely a more just system. While drug law reform is clearly upon us, for example, a moral panic about heroin addiction and phantom meth labs has recently reached a fever pitch. As the penitentiary population drops and prisons close, the number of people in jail has swelled. New intelligence-led policing, and the rise of a reentry industry together have led to more surveillance and less social justice. Together these developments lead to justice disinvestment as the state sheds direct responsibility for the criminal justice system to the private and non-profit sector, while it extends its reach through new forms of community-based supervision, surveillance and policing into poor neighborhoods and communities of color. Celebration may be premature, in other words. Having endowed a group that is already disproportionately poor and people of color with the stigma of criminality, the state has left the formerly incarcerated and their communities to their fate. The future we face appears to be neither emancipatory reform nor simply the continuation of past mass incarceration. The challenge of freedom, on a scale not seen since the Reconstruction, remains before us.