Cuisine of New York City explained

The cuisine of New York City comprises many cuisines belonging to various ethnic groups that have entered the United States through the city. Almost all ethnic cuisines are well represented in New York, both within and outside the various ethnic neighborhoods.[1]

The city's New York Restaurant Week started in 1992 and has spread around the world due to the discounted prices that such a deal offers.[2] In New York there are over 12,000 bodegas, delis, and groceries, and many among them are open 24 hours a day, 7 days a week.

Food identified with New York

Food associated with or popularized in New York

Ashkenazi Jewish cuisine

See also: Jewish deli and Ashkenazi Jewish cuisine. A good portion of the cuisine usually associated with New York stems in part from its large community of Ashkenazi Jews and their descendants.

The world-famous New York institution of the delicatessen, commonly referred to as a "deli," was originally an institution of the city's Jewry. Much of New York's Jewish fare, predominantly based on Ashkenazi Jewish cuisine, has become popular around the globe, especially bagels. (New York City's Jewish community is also famously fond of Chinese food, and many members of this community think of it as their second ethnic cuisine.[4])

Italian-American cuisine

A large part of the cuisine associated with New York stems from its large community of Italian-Americans and their descendants. Much of New York's Italian fare has become popular around the globe, especially New York-style pizza.

Chino-Latino cuisine

Chino-Latino[6] cuisine in New York is primarily associated with the immigration of Chinese Cubans following the Cuban Revolution.[7] Chino-Latino dishes include:

Dishes invented or claimed to have been invented in New York

Street food

Enclaves reflecting national cuisines

The Bronx

Queens

South Ozone Park – Indian, Guyanese, Trinidadian, Pakistani, Bangladeshi
Sunnyside – Filipino, Irish, Mexican, Tibetan, Romanian

Brooklyn

Staten Island

South Beach; Great Kills – Italian, Russian, Arab and Polish

Manhattan

Notable food and beverage companies

See also

Further reading

External links

Notes and References

  1. Zelinsky . W. . 10.1016/0016-7185(85)90006-5 . The roving palate: North America's ethnic restaurant cuisines . Geoforum . 16 . 51–72 . 1985 .
  2. Gergely Baics, Feeding Gotham: The Political Economy and Geography of Food in New York, 1790–1860 (Princeton UP, 2016)
  3. Book: Let's Go New York City . May 14, 2011. 9780312385804 . Let's Go . 2008-11-25 .
  4. Tuchman. Gary. Harry Gene Levine. New York Jews and Chinese Food: The social construction of an ethnic pattern. Journal of Contemporary Ethnography. October 1993. 22. 3. 1. 9 May 2013. 10.1177/089124193022003005. 143368179.
  5. Book: Gilbert, Jonathan. Michelin Green Guide New York City. 2010. Michelin España. Portugal. 9781906261863.
  6. Web site: Cuban-Chinese Cuisine Is a Specific Take on Chino-Latino Food Fusion. Chiu. Lisa. ThoughtCo. en. 2019-05-10.
  7. Siu . Lok . Chino Latino Restaurants: Converging Communities, Identities, and Cultures . Afro-Hispanic Review . Spring 2008 . 27 . 1 . 161–171 . 23055229.
  8. Web site: Gonzalez . Clara . 2004-12-28 . Chicharrón de Pollo: Recipe + Video for the Crispiest Chicken Bites . 2021-03-22 . Dominican Cooking . en-US.
  9. Web site: Druckman . Bella . July 21, 2021 . Delmonico's Invented Baked Alaska More Than a Century Ago . live . https://web.archive.org/web/20230920142759/https://untappedcities.com/2021/07/21/delmonicos-baked-alaska/ . September 20, 2023 . May 3, 2024 . Untapped New York.
  10. Editorial (5 March 1915). Chicken a la King Inventor Dies. New York Tribune, pg. 9, col. 5
  11. Web site: O’Connor . Brendan . May 8, 2015 . The Mysterious Persistence of the Cronut . live . https://web.archive.org/web/20240127172235/https://www.nytimes.com/2015/05/08/magazine/the-mysterious-persistence-of-the-cronut.html . January 27, 2024 . May 3, 2024 . The New York Times.
  12. Web site: Phelps . Nathan . Delmonico Steak - History, Preparation, & How to Cook . live . https://web.archive.org/web/20231003232628/https://discover.grasslandbeef.com/blog/delmonico-steak/ . October 3, 2023 . April 4, 2024 . US Wellness Meats.
  13. Web site: Fox . Joy . June 16, 2011 . History of the Egg Cream Soda . live . https://web.archive.org/web/20230321203906/https://imbibemagazine.com/history-of-the-egg-cream-soda/ . March 21, 2023 . May 3, 2024 . Imbibe Magazine.
  14. News: Barron. James. The Cookie That Comes Out in the Cold. New York Times. December 8, 2005.
  15. Book: Diat, Louis . Gourmet's Basic French Cookbook: Techniques of French Cuisine . Gourmet Books, Inc . 1961 . 5 . New York . 1979 . 59.
  16. Web site: Hills . Samantha Weiss . June 25, 2015 . History of Waldorf Salad New York . live . https://web.archive.org/web/20230327000942/https://food52.com/blog/13272-the-story-behind-the-most-popular-salad-in-new-york . March 27, 2023 . May 2, 2023 . Food52.
  17. News: Knafo. Saki. Decline of the Dog. 9 May 2013. New York Times.

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