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Food at the New York World's Fair of 1964–1965 included dishes from American cuisine and varied international cuisines. [1] When some Western European nations refused to attend the fair, due to a dispute between fair organizer Robert Moses and the World's Fair governing body, it created an opportunity for other countries to introduce affordable, ethnic cuisine to American fairgoers.
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Feeding Gotham: The Political Economy and Geography of Food in New York, 1790–1860 (Princeton UP, 2016) xviii, 347 pp. Batterberry, Ariane Ruskin & Michael Batterberry (1973). On the Town in New York, from 1776 to the Present. Scribner. ISBN 0-6841-3375-X. Hauck-Lawson, Annie; Deutsch, Jonathan, eds. (2010). Gastropolis: Food & New York City ...
New York City, New York An American seafood dish made from lobster, butter, cream, cognac, sherry, eggs, and cayenne pepper. [171] Oysters Bienville: South New Orleans, Louisiana A traditional dish in New Orleans cuisine, [172] it consists of filled, baked oysters.
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A number of foods are types of flowers or are derived from parts of flowers. The costly spice saffron consists of the stigmas and styles collected from the inside of a type of crocus flower. Broccoli, artichokes , and capers are all technically flower buds, albeit immature forms. [ 2 ]
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