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A Hedonist's Guide to New York
The world’s favorite city and arguably foremost truly global metropolis, New York is fast-paced and constantly changing. From the high-end chic restaurants in Midtown to the alternative underground bars of the Lower East Side, from the established grandeur of the Upper West Side to the unashamed wealth of the Upper East, from glam (and gay) Chelsea to the taste-makers of the Meatpacking District, this is a city that desperately needs a tour guide. Hg2's crack team of writers come to the rescue with this discriminating guidebook. Targeting a generation of "time poor, cash rich" travelers who want only the best, A Hedonist's Guide to New York is packed with photographs, hidden venues, and easy-to-use color-coded maps. Completely revised, updated, and redesigned, this second edition helps visitors bypass the mundane and head toward the magnificent.
What Chefs Feed Their Kids
How do the people who know the most about food tackle the special challenges of cooking for children's palates? How do they get their children to join them at the dinner table when most kids would rather play under the tablecloth? Why do some kids love to eat broccoli, sushi, or pesto, while others insist on chicken nuggets every night? A lifelong foodie and a first-time mother, Fanae Aaron had lots of questions about how to teach her son to enjoy a variety of fresh, whole foods. So she sought out a diverse group of twenty award-winning chefs who are also parents. The book's first-class lineup includes: Eric Bromberg, Marc Murphy, Zack Gross, Ana Sortun, Piero Selvaggio, and Floyd Cardoz. Th...
The Global Japanese Restaurant
"With more than 120,000 Japanese restaurants around the world, Japanese cuisine has become truly global. Through the transnational culinary mobilities of migrant entrepreneurs, workers, ideas and capital, Japanese cuisine spread and adapted to international tastes. But this expansion is also entangled in culinary politics, ranging from authenticity claims and status competition among restaurateurs and consumers to societal racism, immigration policies, and soft power politics that have shaped the transmission and transformation of Japanese cuisine. Such politics has involved appropriation, oppression, but also cooperation across ethnic lines. Ultimately, the restaurant is a continually reinv...
New York City For Dummies
From soaring skyscrapers to rumbling subways, power shopping to bargain-hunting, world-renowned restaurants to neighborhood delis and pizzerias, majestic cathedrals to Times Square—New York has it all. Chances are you can't do it all, but this friendly guide helps you take a big bite out of the Big Apple. Written by a longtime local, New York City For Dummies covers all the highlights of this fast-changing city, with recommendations in every price category. Insightful commentary and opinionated reviews. New York City for Dummies includes a shopper's guide, featuring trendy areas like SoHo, NoHo, and NoLita. It also contains information about free attractions, including the Staten Island ferry. Sample itineraries help you to make the most of your trip With information on "must see" attractions like the Statue of Liberty, the Empire State Building, and Central Park, places to take the kids, an insider's look at the nightlife, tips on getting discount tickets to popular shows, and a Quick Concierge with all kinds of info, this guide will have you saying, "I love New York."
Consumed
Something has happened to food in America. It is no longer simply food-- filling, good-tasting, life-sustaining. Rather, it is "fat free" or "high in fiber" or "loaded with calories"-- it is an enemy that will steal life away, or a savior that will prolong it. In this provocative and entertaining look at the uniquely American obsession with food, Michelle Stacey chronicles the psychological and cultural forces that have transformed oat bran and broccoli into magical totems, and steak, butter, and eggs into killers. Stacey takes us on a revealing journey through the landscape of American food paranoia-- from supermarkets, to restaurant kitchens, to research labs-- and ultimately suggests a new answer to our fears, one that takes into account our ancient and abiding love for eating. Perceptive and original, "Consumed" will change the way you think about food.
New York Magazine
New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
