Weekend reading: Joy Santlofer’s Food City

Source http://www.foodpolitics.com/2016/10/weekend-reading-joy-santlofers-food-city/

Joy Santlofer.  Food City: Four Centuries of Food-Making in New York.  WW Norton, 2016 (publication date: November 1)

Image result for joy santlofer food city

I wrote the Foreword to this book:

When Jonathan Santlofer asked me to write a few words of introduction to Food City, written by his late wife, Joy, I felt sad but honored.  Joy, my friend and colleague at New York University, died unexpectedly in 2013, leaving this book—her life’s work—to be completed posthumously by  grieving family and friends.

Food City is a tribute to the memory of a wonderful person, but it is also a very good book, standing easily on its own as a welcome contribution to food history and to the field of food studies.  In her work at NYU, first as a master’s student and later on our faculty, Joy discovered evidence of New York City’s food manufacturing past and began writing about this largely unexplored topic.  She published her discoveries as short pieces that formed the basis of this book and also of her work as editor of the journal of the Culinary Historians of New York.

For those of us who use food to explore the most pressing social, environment…

Source http://www.foodpolitics.com/2016/10/weekend-reading-joy-santlofers-food-city/

Joy Santlofer.  Food City: Four Centuries of Food-Making in New York.  WW Norton, 2016 (publication date: November 1)

Image result for joy santlofer food city

I wrote the Foreword to this book:

When Jonathan Santlofer asked me to write a few words of introduction to Food City, written by his late wife, Joy, I felt sad but honored.  Joy, my friend and colleague at New York University, died unexpectedly in 2013, leaving this book—her life’s work—to be completed posthumously by  grieving family and friends.

Food City is a tribute to the memory of a wonderful person, but it is also a very good book, standing easily on its own as a welcome contribution to food history and to the field of food studies.  In her work at NYU, first as a master’s student and later on our faculty, Joy discovered evidence of New York City’s food manufacturing past and began writing about this largely unexplored topic.  She published her discoveries as short pieces that formed the basis of this book and also of her work as editor of the journal of the Culinary Historians of New York.

For those of us who use food to explore the most pressing social, environment…

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