To Live and Dine in L.A.: Menus and the Making of the Modern City

Josh Kun

Editorial: Angel City Press, 2015
ISBN 10: 1626400288 / ISBN 13: 9781626400283
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Sinopsis:  How did Los Angeles become the modern city the world watches? We know some of the answers all too well. Sunshine. Railroads. Hollywood. Freeways. But there's another often overlooked but especially delicious and revealing factor: food.

Think veggie tacos and designer pizzas, hot dogs on sticks and burgers from golden arches, Cobb Salads and chocolate-topped ice cream sundaes, not to mention the healthiest dishes on the planet. Ask anyone who has eaten in L.A.--the city shapes the tastes that predict how America eats. And it always has.
In its fourth book collaboration with the Los Angeles Public Library and the Library Foundation of Los Angeles, Angel City Press releases To Live and Dine in L.A.: Menus and the Making of the Modern City by Josh Kun.With more than 200 menus--some dating back to the nineteenth century--culled from thousands in the Menu Collection of the Los Angeles Public Library, To Live and Dine in L.A. is a visual feast of a book.
But it's more. Much more.
In his detailed history, author Josh Kun riffs on what the food of a foodie city says about place and time; how some people eat big while others go hungry, and what that says about the past and now. Kun turns to chefs and cultural observers for their take on modern: Chef Roy Choi sits down long enough to say why he writes "some weird-ass menus." Pulitzer Prize-winning critic Jonathan Gold looks at food as theater, and museum curator Staci Steinberger considers the design of classic menus like Lawry's. Restaurateur Bricia Lopez follows a Oaxacan menu into the heart of Koreatown.
The city's leading chefs remix vintage menus with a 21st-century spin: Joachim Splichal, Nancy Silverton, Susan Feniger, Ricardo Diaz, Jazz Singsanong, Cynthia Hawkins, Micah Wexler, Ramiro Arvizu and Jaime Martin del Campo cook up the past with new flavors. And, of course, the menus delight: Tick Tock Tea Room, Brown Derby, Trumps, Slapsy Maxie's, Don the Beachcomber, and scores more.
Kun tackles the timely and critically important topic of food justice, and shows how vintage menus teach us about more than just what's tasty, and serve as guides to the politics, economics, and sociology of eating.
America is a dining-out nation, and our research indicates that L.A. has long been one of its top dining-out towns. The Library's collection is a living repository of meals past, an archive of urban eating that tells us about the changing historical role of food in the city, which is to say it tells us about just about everything that food touches: economics, culture, taste, race, politics, architecture, class, design, industry, gender, to name just some of the themes that recur on menu pages.
Kun challenged contributors to tackle  subjects that readers may have never contemplated. As the renowned L.A. chef Roy Choi points out in his Foreword to To Live and Dine in L.A.:
The more I looked at the menus, the more they told me about the city and how neighborhoods developed. But it was the menus that I couldn't find that forced me to ask questions about how life really was. I started to think about how the city is now and if those missing menus were a reflection of life just as it is now. Were these menus of the affluent and middle-class? Were the working classes even eating with menus, or were they mostly eating at stands and carts? Were there disparities and access problems just like today? To Live and Dine in L.A. is the first book of its kind--the definitive way to read a menu for more than just what to order. It's about how to live. And how to dine. In L.A.

About the Author: Josh Kun is an Associate Professor in the Annenberg School for Communication and Journalism at the University of Southern California. His previous collaboration with L.A. Public Library was the award winning book and exhibition Songs in the Key of Los Angeles

He has written for the New York Times, Los Angeles Times, and many other publications. He is author and an editor of several books, including Audiotopia: Music, Race, and America, Tijuana Dreaming: Life and Art at the Global Border, and Black and Brown Los Angeles: Beyond Conflict and Coalition. As a curator he has worked with the Grammy Museum in Los Angeles, Contemporary Jewish Museum in San Francisco, Santa Monica Museum of Art, and the National Museum of Jewish History in Philadelphia. 

Kun curated Songs in the Key of Los Angeles in 2013 and To Live and Dine in L.A.: Menus and the Making of the Modern City in 2015, both exhibitions that originated at Los Angeles Central Library galleries.

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Título: To Live and Dine in L.A.: Menus and the ...
Editorial: Angel City Press
Año de publicación: 2015
Encuadernación: Hardcover
Condición del libro: Brand New

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Kun, Josh
Editorial: Angel City Press (2015)
ISBN 10: 1626400288 ISBN 13: 9781626400283
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Descripción Angel City Press, 2015. Hardcover. Estado de conservación: Good. Nº de ref. de la librería mon0001651778

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Descripción Angel City Press. Hardcover. Estado de conservación: VERY GOOD. Light rubbing wear to cover, spine and page edges. Very minimal writing or notations in margins not affecting the text. Possible clean ex-library copy, with their stickers and or stamp(s). Nº de ref. de la librería 2836396877

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Descripción Angel City Press, 2015. Hardcover. Estado de conservación: Good. HARDCOVER Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. New Arrivals. Book: USED, Good. Bookseller Inventory # 01978162640028300. Nº de ref. de la librería 01978162640028300

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Descripción Angel City Press. Hardcover. Estado de conservación: New. 1626400288 WE HAVE THOUSANDS OF SATISFIED CUSTOMERS!|DTH. Nº de ref. de la librería DTH-Y-9781626400283

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Descripción Angel City Press, 2015. Estado de conservación: New. Nº de ref. de la librería I-9781626400283

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Editorial: Angel City Press June 2015 (2015)
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Descripción Angel City Press June 2015, 2015. Hardcover. Estado de conservación: New. How did Los Angeles become the modern city the world watches? We know some of the answers all too well. Sunshine. Railroads. Hollywood. Freeways. But there's another often overlooked but especially delicious and revealing factor: food. Think veggie tacos and designer pizzas, hot dogs on sticks and burgers from golden arches, Cobb Salads and chocolate-topped ice cream sundaes, not to mention the healthiest dishes on the planet. Ask anyone who has eaten in L.A.the city shapes the tastes that predict how America eats. And it always has. In its fourth book collaboration with the Los Angeles Public Library and the Library Foundation of Los Angeles, Angel City Press releases To Live and Dine in L.A.: Menus and the Making of the Modern City by Josh Kun. With more than 200 menussome dating back to the nineteenth centuryculled from thousands in the Menu Collection of the Los Angeles Public Library, TO LIVE AND DINE IN L.A. is a visual feast of a book. 'To Live and Dine in L.A. is a project of the Library Foundation of Los Angeles, based On The Menu Collection of The Los Angeles Public Library. This lavish pictorial work celebrates the rich - and untold - history of restaurants and food in the City of Angels'--. Nº de ref. de la librería 227100

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Descripción Angel City Press, 2015. Hardcover. Estado de conservación: Very Good. Great condition with minimal wear, aging, or shelf wear. Nº de ref. de la librería P021626400288

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Josh Kun
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Descripción Angel City Press. Hardcover. Estado de conservación: New. Dimensions: 12.2in. x 9.3in. x 0.8in.HowdidLos Angeles become the modern city the world watches We know some of the answers all too well. Sunshine. Railroads. Hollywood. Freeways. But theres another often overlooked but especially delicious and revealing factor: food. Think veggie tacos and designer pizzas, hot dogs on sticks and burgers from golden arches, Cobb Salads and chocolate-topped ice cream sundaes, not to mention the healthiest dishes on the planet. Ask anyone who has eaten in L. A. --the city shapes the tastes that predict how America eats. And it always has. In its fourth book collaboration with the Los Angeles Public Library and the Library Foundation of Los Angeles, Angel City Press releasesTo Live and Dine in L. A. : Menus and the Making of the Modern Cityby Josh Kun. With more than 200 menus--some dating back to the nineteenth century--culled from thousands in the Menu Collection of the Los Angeles Public Library, To Live and Dine in L. A. is a visual feast of a book. But its more. Much more. In his detailed history, author Josh Kun riffs on what the food of a foodie city says about place and time; how some people eat big while others go hungry, and what that says about the past andnow. Kun turns to chefs and cultural observers for their take on modern: Chef Roy Choi sits down long enough to say why he writes some weird-ass menus. Pulitzer Prize-winning critic Jonathan Gold looks at food as theater, and museum curator Staci Steinberger considers the design of classic menus like Lawrys. Restaurateur Bricia Lopez follows a Oaxacan menu into the heart of Koreatown. The citys leading chefs remix vintage menus with a 21st-century spin: Joachim Splichal, Nancy Silverton, Susan Feniger, Ricardo Diaz, Jazz Singsanong, Cynthia Hawkins, Micah Wexler, Ramiro Arvizu and Jaime Martin del Campo cook up the past with new flavors. And, of course, the menus delight: Tick Tock Tea Room, Brown Derby, Trumps, Slapsy Maxies, Don the Beachcomber, and scores more. Kun tackles the timely and critically important topic of food justice, and shows how vintage menus teach us about more than just whats tasty, and serve as guides to the politics, economics, and sociology of eating. America is a dining-out nation, and our research indicates that L. A. has long been one of its top dining-out towns. The Librarys collection is a living repository of meals past, an archive of urban eating that tells us about the changing historical role of food in the city, which is to say it tells us about just about everything that food touches: economics, culture, taste, race, politics, architecture, class, design, industry, gender, to name just some of the themes that recur on menu pages. Kun challenged contributors to tackle subjects that readers may have never contemplated. As the renowned L. A. chef Roy Choi points out in his Foreword toTo Live and Dine in L. A. : The more I looked at the menus, the more they told me about the city and how neighborhoods developed. But it was the menus that I couldnt find that forced me to ask questions about how life really was. I started to think about how the city is now and if those missing menus were a reflection of life just as it is now. Were these menus of the affluent and middle-class Were the working classes even eating with menus, or were they mostly eating at stands and carts Were there disparities and access problems just like todayTo Live and Dine in L. A. is the first book of its kind--the definitive way to read a menu for more than just what to order. Its about how to live. And how to dine. In L. A. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Hardcover. Nº de ref. de la librería 9781626400283

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Josh Kun
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Descripción Angel City Press, 2015. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería M1626400288

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Descripción Angel City Press. Hardcover. Estado de conservación: New. 1626400288 Special order direct from the distributor. Nº de ref. de la librería ING9781626400283

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