New York in a Dozen Dishes | Robert Sietsema | Talks at Google

TL;DR

Explore diverse NYC cuisine, from guinea pig to regional BBQ and exotic desserts.

Transcript

[APPLAUSE] ROBERT SIETSEMA: Thank you so much for coming. And I'm not going to bore you to death, I hope. And I hope some of you are eating, because I can smell delicious smells coming up here. So when I decided to do "New York in a Dozen Dishes," the whole idea was to characterize the city as it is right now, to give a little kind of thumbnail por... Read More

Key Insights

• 🐷 NYC's culinary scene is evolving with a focus on unique and lesser-known dishes like cuy and guinea pig.
• 😋 Immigrants contribute significantly to the diverse food culture in NYC, bringing authentic flavors and traditional recipes.
• 😋 The trend of gourmet burgers and upscale desserts demonstrates the transformation of comfort foods into elevated culinary experiences.
• 😋 Submarine sandwich spots in NYC like Boomwich and Hoboken's Furies House of Quality offer delicious and unique subs for food enthusiasts.

Questions & Answers

Q: What inspired Robert Sietsema's book "New York in a Dozen Dishes"?

Robert wanted to showcase lesser-known dishes in NYC to provide a unique perspective on the city's culinary scene, avoiding mainstream options.

Q: Why did Robert Sietsema choose to feature fringe dishes like cuy and guinea pig in his book?

Robert aimed to highlight exotic and less known dishes that are gaining popularity in NYC, providing insights into unique culinary experiences.

Q: How has the food scene in NYC evolved according to Robert Sietsema?

Robert discusses the transformation of comfort foods like hamburgers into gourmet options, along with the rise of upscale desserts and innovative ice cream flavors.

Q: Can you explain the significance of the influence of immigrants on NYC's diverse food scene?

Immigrants play a crucial role in introducing authentic ethnic cuisines to NYC, resulting in a rich tapestry of distinct flavors and culinary experiences.

Summary & Key Takeaways

• Robert Sietsema discusses his book "New York in a Dozen Dishes" focusing on obscure but delicious dishes in NYC.

• Highlights fringe dishes like guinea pig and cuy (roasted guinea pig) that are trending in NYC.

• Explores the rise of upscale burgers and innovative dessert spots in the city.