New York Restaurant Survey 2002 PDF Download

Author: Zagat Survey (Firm)
Publisher:
ISBN: 9781570063220
Category : Travel
Languages : en
Pages : 288

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Author: Andrew F. Smith
Publisher: Rowman & Littlefield
ISBN: 1442227133
Category : Cooking
Languages : en
Pages : 211

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Book Description
New York City’s first food biography showcases all the vibrancy, innovation, diversity, influence, and taste of this most-celebrated American metropolis. Its cuisine has developed as a lively potluck supper, where discrete culinary traditions have survived, thrived, and interacted. For almost 400 years New York’s culinary influence has been felt in other cities and communities worldwide. New York’s restaurants, such as Delmonico’s, created and sustained haute cuisine in this country. Grocery stores and supermarkets that were launched here became models for national food distribution. More cookbooks have been published in New York than in all other American cities combined. Foreign and “fancy” foods, including hamburgers, pizza, hot dogs, Waldorf salad, and baked Alaska, were introduced to Americans through New York’s colorful street vendors, cooks, and restaurateurs. As Smith shows here, the city’s ever-changing culinary life continues to fascinate and satiate both natives and visitors alike.

Author: Zagat Survey
Publisher:
ISBN: 9781570063879
Category : Travel
Languages : en
Pages : 288

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Author: Amitav Chakravarti
Publisher: Springer
ISBN: 1137466693
Category : Business & Economics
Languages : en
Pages : 238

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Book Description
Full of practical diagrams and maps, as well as international case studies, this book offers a unique and extensively-tested 'GO-STOP Signal Framework', which allows managers to better understand why consumers are not buying their products and what can be done to put this right.

Author: Audrey Farolino
Publisher:
ISBN: 9781570062469
Category : Travel
Languages : en
Pages : 290

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Book Description
This guidebook to New York City's best restaurants is designed to provide anyvisitor to the Big Apple easy access to almost any type of cuisine.

Author:
Publisher: Oxford University Press
ISBN: 0190263644
Category : Travel
Languages : en
Pages : 760

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Book Description
When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.

Author: Grant Blank
Publisher: Rowman & Littlefield
ISBN: 9780742547032
Category : Biography & Autobiography
Languages : en
Pages : 260

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Book Description
Critics, Ratings, and Society is the first comprehensive study of the review as social institution. Its theories and data encompass reviews of all types of products--including the arts (e.g. theater, books, and music) and consumer products (e.g. cars, software, and appliances). According to Blank, the core problem of reviews is credibility. Concerns about credibility organize the formulation of reviews and audiences. The connoisseurial-procedural distinction describes the production of credibility and its assessment under different types of rating systems.

Author: DK
Publisher: Penguin
ISBN: 0756665604
Category : Cooking
Languages : en
Pages : 650

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Book Description
With tips, techniques and advice from the top chefs of the world - it's the essential companion you'll always want to hand in your kitchen Master every technique and develop your culinary skills with classic, contemporary and innovative recipes from around the world. Eighteen top chefs, including Marcus Wareing, Charlie Trotter and Ken Hom, present the basic preparations and the best methods with clearly explained, step-by-step advice. Features over 600 delicious recipes Illustrated with sumptuous photography. Contains professional skills, adapted for the home. From homely English food to international cuisine, let these top chefs from across the globe bring their expertise into your home. Share their passion for food, broaden your repertoire - and cook for success every time with this one-stop guide. It's the essential ingredient for every kitchen.

Author: Simon Sheather
Publisher: Springer Science & Business Media
ISBN: 0387096086
Category : Mathematics
Languages : en
Pages : 398

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Book Description
This book focuses on tools and techniques for building regression models using real-world data and assessing their validity. A key theme throughout the book is that it makes sense to base inferences or conclusions only on valid models. Plots are shown to be an important tool for both building regression models and assessing their validity. We shall see that deciding what to plot and how each plot should be interpreted will be a major challenge. In order to overcome this challenge we shall need to understand the mathematical properties of the fitted regression models and associated diagnostic procedures. As such this will be an area of focus throughout the book. In particular, we shall carefully study the properties of resi- als in order to understand when patterns in residual plots provide direct information about model misspecification and when they do not. The regression output and plots that appear throughout the book have been gen- ated using R. The output from R that appears in this book has been edited in minor ways. On the book web site you will find the R code used in each example in the text.

Author:
Publisher:
ISBN:
Category : Trademarks
Languages : en
Pages : 1514

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