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Review: New York's bumpy history as a food capital

BY CARL HARTMAN
,
AP
posted: 91 DAYS 11 HOURS AGO
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-"Appetite City: A Culinary History of New York" (North Point Press. 368 pages. $30), by William Grimes: New York's role as a fancy food capital began in the early 1800s as a pastry shop near the foot of Manhattan, run by two brothers — Giovanni and Pietro Delmonico from Ticino, the Italian-speaking part of Switzerland.
Copyright 2009 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
2009-11-10 13:30:35
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Appetite City: A Culinary History of New York (North Point Press. 368 pages. $30), by William Grimes: New York\'s role as a fancy food capital began in the early 1800s as a pastry shop near the foot of Manhattan, run by two brothers _ Giovanni and Pietro Delmonico from Ticino, the Italian-speaking part of Switzerland.