Food City: Four Centuries of Food-Making in New York
By Joy Santlofer
W.W. Norton, 2016
Reviewed by Cindy R. Lobel
In 2014, 16,000 New Yorkers held jobs in food manufacturing, according to the Economic Development Corporation. This figure represents a 16% increase from just five years earlier. Most of these employees are involved in small-batch production at companies like Mast Brothers Chocolate, McClure’s Pickles, and Brooklyn Soda Works. These businesses are part of the artisanal food revival associated mainly with Brooklyn but with outposts in all five of New York City’s boroughs. The resurgence of food industry in New York City is a recent phenomenon, related to the economic revival of the city since the 1980s. But the tradition of food manufacturing stretches back more than 400 years. In Food City: Four Centuries of Food-Making in New York, Joy Santlofer examines this tradition, tracing the history of food industry in New York City from the Dutch founding to the present.
This is the second in a series of posts about the New York Chamber Music Society. The first post explored the founding of the group. Future posts will look at the musicians in the group, its repertoire, and composers of the time. There will be a salon-style concert, commemorating the 100th Anniversary of the NYCMS’s first major performance, on December 20, co-sponsored by The Gotham Center and featuring the chamber music of Mozart, Bach, and Bax, plus a special piece written for the occasion. Email here for more information.
By Lisa A. Kozenko
This is the first in a series of posts about the New York Chamber Music Society. Future posts will look at the musicians in the group, its repertoire, and venues and composers of the time. There will be a salon-style concert, commemorating the 100th Anniversary of the NYCMS’s first major performance, on December 20, co-sponsored by The Gotham Center and featuring the chamber music of Mozart, Bach, and Bax, plus a special piece written for the occasion. Email here for more information.
By Jennifer Fronc
On September 28, 1912, George Francis O’Neill headed out to Marshall’s Hotel, a black-owned establishment that offered comfortable accommodations, delicious food, cold drinks, and hot jazz. Located in two neighboring brownstones in the heart of the Tenderloin district, Marshall’s Hotel featured live music and attracted throngs of fashionable New Yorkers -— both black and white -— every night of the week. Indeed, Marshall’s revolutionized social life for black New Yorkers, who began to abandon the older clubs downtown. According to James Weldon Johnson, by 1900 Marshall’s had become the center “of a fashionable sort of life that hitherto had not existed.” The “actors, the musicians, the composers, the writers, and the better-paid vaudevillians” congregated at Marshall’s; white actors and musicians also spent evenings there in the company of their black friends. Luminaries such as Rosamond Johnson, James Reese Europe, Paul Laurence Dunbar, Florenz Ziegfeld, and W.E.B. DuBois all frequented the establishment. In short, Marshall’s Hotel was not a gin-soaked, rat-infested, honky-tonk, but an important gathering place for New York’s black cultural elite.
A Hot Supper and a Benevolent Berth: Brooklynite John Arbuckle and his Deep Sea Hotel, The Jacob A. Stamler
70 TO LOSE HOMES IN FLOATING HOTEL
The Good Ship Stamler, John
Will Be Dismantled.2
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