Historical Archaeology of New York City is a collection of narratives about people who lived in New York City during the seventeenth, eighteenth, and nineteenth centuries, people whose lives archaeologists have encountered during excavations at sites where these people lived or worked. The stories are ethnohistorical or microhistorical studies created using archaeological and documentary data. As microhistories, they are concerned with particular people living at particular times in the past within the framework of world events. The world events framework will be provided in short introductions to chapters grouped by time periods and themes. The foreword by Mary Beaudry and the afterword by LuAnne DeCunzo bookend the individual case studies and add theoretical weight to the volume. Historical Archaeology of New York City focuses on specific individual life stories, or stories of groups of people, as a way to present archaeological theory and research. Archaeologists work with material culture—artifacts—to recreate daily lives and study how culture works; this book is an example of how to do this in a way that can attract people interested in history as well as in anthropological theory.

When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.

Encountering evidence of postmortem examinations - dissection or autopsy in historic skeletal collections is relatively rare, but recently there has been an increase in the number of reported instances. And much of what has been evaluated has been largely descriptive and historical. The Bioarchaeology of Dissection and Autopsy brings together in a single volume the skeletal evidence of postmortem examination in the United States. Ranging from the early colonial period to the early 1900’s, from a coffeehouse at Colonial Williamsburg to a Quaker burial vault in lower Manhattan, the contributions to this volume demonstrate the interpretive significance of a historically and theoretically contextualized bioarchaeology. The authors employ a wide range of perspectives, demonstrating how bioarchaeological evidence can be used to address a wide range of themes including social identity and marginalization, racialization, the nature of the body and fragmentation, and the emergence of medical practice and authority in the United States.​

A vibrant narrative history of three hallowed Manhattan blocks—the epicenter of American cool. St. Marks Place in New York City has spawned countless artistic and political movements. Here Frank O’Hara caroused, Emma Goldman plotted, and the Velvet Underground wailed. But every generation of miscreant denizens believes that their era, and no other, marked the street’s apex. This idiosyncratic work of reportage tells the many layered history of the street—from its beginnings as Colonial Dutch Director-General Peter Stuyvesant’s pear orchard to today’s hipster playground—organized around those pivotal moments when critics declared “St. Marks is dead.” In a narrative enriched by hundreds of interviews and dozens of rare images, St. Marks native Ada Calhoun profiles iconic characters from W. H. Auden to Abbie Hoffman, from Keith Haring to the Beastie Boys, among many others. She argues that St. Marks has variously been an elite address, an immigrants’ haven, a mafia warzone, a hippie paradise, and a backdrop to the film Kids—but it has always been a place that outsiders call home. This idiosyncratic work offers a bold new perspective on gentrification, urban nostalgia, and the evolution of a community.

This book examines how the shifts in the early 19th century in New York City affected children in particular. Indeed, one could argue that within this context, that “children” and “childhood” came into being. In order to explore this, the skeletal remains of the children buried at the small, local, yet politically radical Spring Street Presbyterian Church are detailed. Population level analyses are combined with individual biological profiles from sorted burials and individual stories combed from burial records and archival data. What emerges are life histories of children—of infants, toddlers, younger children, older children, and adolescents—during this time of transition in New York City. When combined with historical data, these life histories, for instance, tell us about what it was like to grow up in this changing time in New York City

The first synthesis of the archaeological heritage of Baltimore Below Baltimore provides the first detailed overview of the rich archaeological heritage of the people and city of Baltimore. Drawing on a combined five decades of experience in the Chesapeake region and compiling 70 years of published and unpublished records, Adam Fracchia and Patricia Samford explore the layers of the city’s material record from the late seventeenth century to the recent past. Fracchia and Samford focus on major themes and movements such as Baltimore’s growth into a mercantile port city, the city’s diverse immigrant populations and the history of their foodways, and the ways industries—including railroads, glass factories, sugar refineries, and breweries—structured the city’s landscape. Using insights from artifacts and the built environment, they detail individual lives and experiences within different historical periods and show how the city has changed over time. Synthesizing a large amount of information that has never before been gathered in one place, Below Baltimore demonstrates how urban archaeology can approach cities as larger collective artifacts of the past, where excavations can uncover patterns of inequality in urbanization and industrialization that connect to social and economic processes still at work today.

Archaeological interpretation is an imaginative act. Stratigraphy and artefacts do not tell us what the past was like; that is the task of the archaeologist. The diverse group of contributors to this volume address the relationship between archaeology and imagination through the medium of historical fiction and fictive techniques, both as consumers and as producers. The fictionalisation of archaeological research is often used to disseminate the results of scholarly or commercial archaeology projects for wider public outreach. Here, instead, the authors focus on the question of what benefits fiction and fictive techniques, as inspiration and method, can bring to the practice of archaeology itself. The contributors, a mix of archaeologists, novelists and other artists, advance a variety of theoretical arguments and examples to advance the case for the value of a reflexive engagement between archaeology and fiction. Themes include the similarities and differences in the motives and methods of archaeologists and novelists, translation, empathy, and the need to humanise the past and diversify archaeological narratives. The authors are sensitive to the epistemological and ethical issues surrounding the influence of fiction on researchers and the incorporation of fictive techniques in their work. Sometimes dismissed as distracting just-so stories, or even as dangerously relativistic narratives, the use of fictive techniques has a long history in archaeological research and examples from the scholarly literature on many varied periods and regions are considered. The volume sets out to bring together examples of these disparate applications and to focus attention on the need for explicit recognition of the problems and possibilities of such approaches, and on the value of further research about them.

A major new history of Brooklyn, told through its landscapes, buildings, and the people who made them, from the early 17th century to today.

New York City’s first food biography showcases all the vibrancy, innovation, diversity, influence, and taste of this most-celebrated American metropolis. Its cuisine has developed as a lively potluck supper, where discrete culinary traditions have survived, thrived, and interacted. For almost 400 years New York’s culinary influence has been felt in other cities and communities worldwide. New York’s restaurants, such as Delmonico’s, created and sustained haute cuisine in this country. Grocery stores and supermarkets that were launched here became models for national food distribution. More cookbooks have been published in New York than in all other American cities combined. Foreign and “fancy” foods, including hamburgers, pizza, hot dogs, Waldorf salad, and baked Alaska, were introduced to Americans through New York’s colorful street vendors, cooks, and restaurateurs. As Smith shows here, the city’s ever-changing culinary life continues to fascinate and satiate both natives and visitors alike.

New scholarship provides insights into the archaeology and cultural history of African American life from a collection of sites in the Mid-Atlantic