New York City College of Technology, CUNY Department of Hospitality Management
Quiz #2 Prof. Krondl – CULINARY TOURISM, Fall 2015
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This quiz covers the material in Andrew Smith’s New York City: A Food Biography, Chapter 3 “A Culinary Stew” and “Chapter 15 “Cooking Up Heritage in Harlem” from Gastropolis. A PDF’s are available both under readings and files. If you’re having trouble with the software, download the file and open it in Acrobat Reader. Each question is worth 2 points. This quiz is worth 5% of your final grade.
1) – The Chapter discusses the early history of eating in New York. Name 2 foods that were introduced by colonial-era English settlers. i. ______ii. ______
2) – Where do Hamburgers come from?
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3) – Give one example of a food business or food service establishment associated with German immigrants to New York.
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4) – What is New York’s oldest operating saloon? What’s one of their food specialties?
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5) – Give 2 reasons a Jewish immigrant would want to shop for food at a Jewish-owned store.
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______New York City College of Technology, CUNY Department of Hospitality Management
6) – Why did many early Chinese immigrants go into the restaurant business.
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7) – Chapter 15 discusses “heritage tourism” in Harlem and the role food that food plays to maintain certain clichés about the neighborhood. According to the writer, what type of food (style of cooking) is most popularly associated with Harlem? Give one example of a specific dish.
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8) – According to the chapter, immigrants from the Caribbean or Africa introduced many foods to the neighborhood. Name 2 of these foods (or ingredients).
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9) – Given what you know about “heritage tourism” think about one of your grandparents. If you were looking to rediscover his/her roots. Where would you go? Name two foods that you would consider an “authentic” expression of that part of your heritage.
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10) – Why is it important for food professionals to be able to communicate food experiences in a written form? Give 2 reasons. i. ______ii. ______