The NY Culinary Scene – The Real “Melting Pot” Of American Cooking
Since its beginning, the City of New York has always been an environment of diverse blend of many ethnic viewpoints, ideas, political opinions and religions from around the world. And its food and culinary history is no different.
From fiery Jamaican Jerk Chicken, covered in sauces made from native spices and Scotch bonnets to traditional crusty bagels, cream cheese and lox (salted salmon that is smoke then thinly sliced), nothing can top the NY culinary experience. This article will seek to explore some of the more fascinating facts and history found in NY culinary history.
NY Culinary Diversity - Blame the Lenape Indians
The Native American tribes known as the Lenape nation (later renamed the Delaware) were the first inhabitants of the big island and surrounding swamps that latter became know as Manhattan Island. NY culinary arts then consisted of such wholesome native foods as roasted rabbit or pheasant, grilled or smoked fish, wild grains and local fruit and berries.
But when the Dutch fur traders arrived in the 1600's, legend has it that the Lenape sold the island and surrounding land to the Dutch explorers for a few glass beads…but the local Lenape (also called Manhattans) actually sold the swampy dump for a value of 60 gilders (equaling over $1000 USD!) The Dutch called their new land "New Amsterdam". Later English settlers changed the name to "New York" for a province in Britain.
By the turn of the 19th century it was estimated that were over 3.5 million people living with the borders of New York and it five "boroughs". Since the main island, Manhattan had stopped being self reliant in food production decades before, the other four parts of the city: The Bronx, Queens, Staten Island and Brooklyn became even more important in terms food production.
With the exception of Queens and Brooklyn, each of the five boroughs is separated by water (harbor or river). This in turn has given each borough a distinctive NY culinary taste and culture. In turn ethnic foods created restaurants and marketplaces that quickly allowed "fusion" of cooking styles which has made NY a culinary capital of the world.
But is there a NY Institute of Culinary Arts?
From the 16th century to the present day, the NY culinary arts by been influenced by all manner of adventurers, immigrants, indentured servants and slaves: tropical and hot foods of the Caribbean, Russian cuisines, Middle-Eastern lamb dishes, traditional Kosher foods, to soul food based on the recipes from African slaves.
So how can an aspiring chef learn the best of the NY culinary arts skills - is there a NY institute of culinary arts? Yes and no. There is no central "NY Institute of Culinary Arts" but New York is home to some the best culinary schools in the world.
So while there is no one single "NY Institute of Culinary Arts" college, two of the most famous ones located in NY, Institute of Culinary Education (ICE®) and NY Culinary Institute of America are arguably some best ones in the world.
As you have seen in this article, the NY culinary arts have a long and complex history of cooking styles and foods from around the world. Next time you are in the "Big City" you should stop and take advantage of some the best ethnic foods to be found anyplace in the world!
