Food City: Four Centuries of Food-Making in New York - Hardcover

Joy Santlofer was the editor-in-chief of NY FoodStory and taught in the New York University Food Studies program. Her husband, Jonathan Santlofer, a best-selling novelist, and her daughter Doria live in New York City.

“[A]n epic romp through four centuries of food-making in New York, spotlighting a parade of immigrant cultures, their culinary contributions and related innovations.”
- Wall Street Journal

“From the establishment of the first Dutch brewery to the rise of familiar brands like Hebrew National and Thomas’ English Muffins, Food City is a stunning tale of immigrant ingenuity.”
- Eater

“[M]eticulously researched...[I]mpressive and epic work.”
- The City Cook

“Deeply researched and entertainingly written, Food City traces a sweeping arc of food production in Gotham from colonial artisanal, to mega-industrial, back to contemporary artisanal. An innovative and illuminating treatment of a historically underserved subject, Food City makes scrumptious reading for foodies and fans of New York City history alike.”
- Mike Wallace, Pulitzer Prize–winning author of Gotham

“This thoroughly researched and illuminating book is a loving tribute to the history of New York City and the history of modern food. Anyone who cares about either subject will want to have it. Joy Santlofer’s passion for her subject comes through on every page in a wonderful narrative that is both fun to read and an important contribution.”
- Laura Schenone, James Beard Award–winning author of A Thousand Years Over a Hot Stove

“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.”
- Paul Freedman, author of Ten Restaurants that Changed America

“Gulden’s Mustard, Domino’s sugar, Nabisco cookies, and Black Jack Gum: Who knew these got their start right in the middle of New York City? Joy Santlofer’s Food City relates in captivating detail how politics and personalities, as well as global networks of food supply and provisioning, shaped the often haphazard and chaotic provisioning of this dense urban metropolis”
- Amy Bentley, editor of Food, Culture & Society

“Rich, impeccably researched urban history with plenty of fun fodder for foodies.”
- Kirkus Reviews