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New York City cuisine - Definition and Overview |
| Related Words: Bakery, Baking, Barbecuing, Basting, Board, Boiling, Braising, Bread, Brewing, Broil, Broiling, Caboose, Catering, Comestibles, Cookery, Cooking |
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New York City Cusine is made up of the cuisines of the various ethnic groups that
have entered the United States through this port of entry. Almost all ethnic
cuisines are well represented in NYC.
Some neighborhoods with prominent ethnic food
- Arthur Avenue,Bronx;Bensonhurst,Brooklyn - Italian Food
- Astoria, Queens - Greek Food
- Brighton Beach, Brooklyn - Russian food
- Chinatown, Manhattan; Flushing, Queens - Chinese food
- Corona, Queens - Colombian, Dominican, and Ecuadorean food
- Greenpoint, Brooklyn - Polish food
- Harlem, Manhattan - Soul food
- Jackson Heights, Queens - Indian food
- Koreatown, Manhattan; Flushing, Queens - Korean food
Dishes attributed to NYC
Dishes invented in NYC
NYC Street food
NYC Eastern European Jewish cuisine
Background - Cuisine usually associated with New York City stems from its large and influential community of Eastern European Jews and their descendents. 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 City's Jewish fare have become popular around the globe, especially bagels. A New York style bagel is a large, donut-shaped loaf of bread with a slightly crispy outer core and a thoroughly savory and soft inside. Bagels are often topped with poppy or sesame seeds, and traditionally eaten with cream cheese and/or smoked salmon (lox). Many municipalities in the international arena now have their own, domesticated version of the bagel.
External Link
Who Cooked That Up? (http://members.cox.net/jjschnebel/cookin.html)
A Taste of the City Quiz (http://www.thirteen.org/molly/quiz.html)
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