The cuisine of New York City comprises many cuisines belonging to various ethnic groups that have entered the United States through the city. Almost all ethnic cuisines are well represented in New York City, both within and outside of the various ethnic neighborhoods. New York was also the founding city of New York Restaurant Week which has spread around the world due to the discounted prices that such a deal offers.
Read more about Cuisine Of New York City: Food Identified With New York City Origins, Dishes Invented in Or Alleged To Have Been Invented in NYC, NYC Street Food, NYC Eastern European Jewish Cuisine, Notable Food and Beverage Companies
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“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)
“New York is the meeting place of the peoples, the only city where you can hardly find a typical American.”
—Djuna Barnes (1892–1982)
“I don’t wanna live in a city where the only cultural advantage is that you can make a right turn on a red light.
Freedom from labor itself is not new; it once belonged among the most firmly established privileges of the few. In this instance, it seems as though scientific progress and technical developments had been only taken advantage of to achieve something about which all former ages dreamed but which none had been able to realize.”
—Hannah Arendt (1906–1975)