Food City: Four Centuries of Food-Making in New York - Couverture rigide

Santlofer, Joy

Couverture rigide

ISBN 10 : 0393076393 ISBN 13 : 9780393076394

Editeur : WW Norton & Co, 2016

A propos du livre

Biographie de l'auteur :

Marion Nestle is Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, and director of public health initiatives. She is the author of the prize-winning "Food Politics: How the Food Industry Influences Nutrition and Health "(California, 2002) and "Nutrition in Clinical Practice "(1985). She is also coeditor (with L. Beth Dixon) of "Taking Sides: Clashing Views on Controversial Issues in Nutrition and Food"

Marion Nestle is Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, and director of public health initiatives. She is the author of the prize-winning "Food Politics: How the Food Industry Influences Nutrition and Health "(California, 2002) and "Nutrition in Clinical Practice "(1985). She is also coeditor (with L. Beth Dixon) of "Taking Sides: Clashing Views on Controversial Issues in Nutrition and Food"

Revue de presse :

"A riveting and evocative account of New York when it was the center of food production and transport, not just consumption. This book is unique for its appreciation of basic food history and for what made New York and its port prosper, and particularly timely as the food industry is returning to New York, artisanal rather than large-scale, producing chocolate, sausage, and beer." --Paul Freedman, author of Ten Restaurants that Changed America

"...an engaging history of how New Yorkers have fed themselves - and the rest of the continent." --Erica Wagner, Financial Times

À propos de cette édition

• Éditeur: WW Norton & Co
• Date d'édition: 2016
• ISBN 10: 0393076393
• ISBN 13: 9780393076394
• Reliure: Relié
• Nombre de pages: 480