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The best bagels in New York are bialys. Technically, a bialy isn’t a bagel, but of the two breads, it’s the one that hasn’t been rampantly bastardized by local and national newcomers alike.
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: Columbia University Press. ISBN 978-0-231-13652-5. Sietsema, Robert. "10 Iconic Foods of New York City, and Where To Find Them Archived 2015-06-09 at the Wayback Machine."
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.
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.
The cuisine of the Mid-Atlantic states encompasses the cuisines of the states of New York, New Jersey, Pennsylvania, Delaware, and Maryland, as well as Washington, D.C. The influences on cuisine in this region of the United States are extremely eclectic, as it has been, and continues to be, a gateway for international culture as well as a gateway for new immigrants.
New York City residents may soon see warning labels next to sugary foods and drinks in chain restaurants and coffee shops, under a law set to go into effect later this year. The rule requires food ...
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