Cuisine of New York City

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The cuisine of New York City consists of many cuisines that have been imported by immigrant communities. Almost all ethnic cuisines are present in New York.[1]

The city's New York Restaurant Week started in 1992 and has spread due to the discounted prices that are offered.[2] New York hosts over 12,000 bodegas, delis, and groceries that supply those who enjoy these cuisines.

Food identified with New York

Food associated with or popularized in New York

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A variant of Eggs benedict made with smoked salmon
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Black and white cookie

Ashkenazi Jewish cuisine

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Bagel and lox
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Challah
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Matzo ball soup

New York's large community of Ashkenazi Jews and their descendants brought many dishes to the city.

The New York institution of the delicatessen or "deli" was originally an institution of the city's Jewry.Script error: No such module "Unsubst". Much of New York's Jewish fare is popular worldwide, especially bagels. New York City's Jewish community also enjoys Chinese food, and many members of this community think of it as their second ethnic cuisine.[12])

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Bodega food

Bodegas are convenience stores in New York City that stock a wide range of items, such as snacks, candies, and hot prepared food.[13] Bodegas can be found on nearly every corner; they provide items shoppers might have neglected to buy from a supermarket.[14] The word "bodega" originated from the Spanish word for small stores or groceries. Bodegas are important to their communities; customers trust them a location for safety and meeting with neighbors, and many have a resident cat. Some bodegas are open up to 24 hours, 7 days a week.[15]

Chopped cheese

The chopped cheese[16] is a sandwich that is one of the bodega's best-known menu items. This sandwich consists of chopped ground beef with onions, condiments melted cheese, tomatoes, and lettuce. It can either be served on a roll or a hero.[16] The chopped cheese has been mentioned in popular music, for example in rap lyrics. This sandwich is widely popular but there have been controversies,[16] such as issues with pricing and gentrification, but it remains a staple in New York City bodegas. Despite arguments about its origin, the chopped cheese sandwich is linked to Harlem and the Bronx.[17]

Bacon, egg and cheese

The bacon, egg and cheese sandwich (BEC)[18] is made with bacon, eggs that are either scrambled or fried, and cheese, and is served on a hero or a roll. This sandwich is common and well-known in New York City. This sandwich is a "morning sandwich"; it is known for being quickly prepared and for its affordability. Food critic Robert Sietsema has described the BEC as deli "haute cuisine."[19] Although many U.S. cities have similar sandwiches, the BEC stands out for its popularity and accessibility.[20]

Chino-Latino cuisine

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Chino-Latino[21] cuisine in New York is primarily associated with the immigration of Chinese Cubans following the Cuban Revolution.[22] Chino-Latino dishes include:

Italian-American cuisine

New York's large community of Italian-Americans and their descendants brought many dishes from Italy and adapted them to the ingredients available there, notably New York-style pizza.

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Dishes invented or claimed to have been invented in New York

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Egg cream

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Street food

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Pizza truck in Midtown
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The Halal Guys

Notable food and beverage companies

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Clinton St. Baking Company & Restaurant
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Serendipity 3 is a popular restaurant on the Upper East Side of Manhattan founded by Stephen Bruce in 1954.[33]

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See also

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References

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  2. Gergely Baics, Feeding Gotham: The Political Economy and Geography of Food in New York, 1790–1860 (Princeton UP, 2016)
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  25. Editorial (5 March 1915). Chicken a la King Inventor Dies. New York Tribune, pg. 9, col. 5
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Further reading

  • Baics, Gergely. Feeding Gotham: The Political Economy and Geography of Food in New York, 1790–1860 (Princeton UP, 2016) xviii, 347 pp.
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  • Sietsema, Robert. "10 Iconic Foods of New York City, and Where To Find Them ." Village Voice. Friday February 17, 2012.

External links

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