February 20, 2007 (Vol. 5, No. 2)

The Appetite of the Metropolis

How did New York City become the world-renowned restaurant town that it is today? From open air markets to free-standing restaurants to short-order cooking, Assistant Professor Cindy R. Lobel of the History Department explains why the manner in which New Yorkers got their food had such a great impact on the social and political lives of New Yorkers as far back as the eighteenth century. Professor Lobel is currently at work revising her dissertation for publication under the proposed title The Appetite of the Metropolis: Food, Eating, and the Rise of a Consumer Culture in New York City, 1750-1870.

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