Title: Celebrating the Launch of Savoring Gotham: A Food Lover’s Companion to New York City
Speakers: Jennifer Schiff Berg, Hasia Diner, Marion Nestle, Krishnendu Ray, Meryl Rosofsky, Daniel Bowman Simon, introduced by Cathy Kaufman
Date: November 16, 2015
Location: NYU Department of Nutrition, Food Studies, and Public Health
Savoring Gotham: A Food Lover’s Companion to New York City was the focus of CHNY’s November 16 program marking the launch of this latest work in Oxford University Press’s Cookery, Food & Drink collection. Hosted by NYU’s Food Studies department, this encyclopedia of New York’s fascinating foodways is a resource for both food scholars and the curious public. Many of its nearly 600 entries, from A & P to zeppole, were written by NYU faculty, graduate students, and members of the CHNY community under the leadership of longtime CHNY member and editor-in-chief Andy Smith.
Celebrating Savoring Gotham’s publication before a packed house were NYU contributor-panelists Hasia Diner, Jennifer Berg, Marion Nestle, Meryl Rosofsky, Krishnendu Ray, and Daniel Bowman Simon, introduced by SG’s associate editor, Cathy Kaufman. Each presentation highlighted different aspects of the range of SG: how different immigrant an ethnic groups have contributed to the extraordinary variety of food and dining options in New York City (with the older Jewish foodways detailed by Diner and the current South Asian influx documented by Ray); food politics (New York’s notorious effort to “ban” (really limit) sugary drink sizes, explained by the inimitable crusader, Nestle); a love letter to the iconic Four Seasons restaurant (where Rosofsky celebrated her marriage); a glimpse into New York’s fabulous retail markets (through Berg’s ode to the equally iconic Zabar’s); and a riotous romp through little known facts about New York City’s victory gardens (presented by Simon in a deadpan tour-de-force, who co-authored SG’s entry with NYU professor Amy Bentley).
In keeping with the New York City theme, we feasted on bagels and lox spread from Russ & Daughters, rugelach, and homemade black & white cookies, which is this month’s featured recipe.