A new book from Oxford University Press, Savoring Gotham: A Food Lover’s Companion to New York City is a veritable encyclopedia of food terms, all distinctly New York. The book, with almost 570 entries written by nearly 180 food experts, is a celebration of the diversity of food and cultures in the city. Learn what a bialy is, recall the days of the automats, or go back in time when oysters were so abundant in the New York Harbor they cost only 5 cents. Even the oft-forgotten Native Americans get their due. The forward is written by Brooklyn Brewery Brewmaster Garrett Oliver and in advance of getting your own copy, take this quiz from the Oxford Dictionary team:

Next, discover 15 vintage NYC restaurants, bars and cafes and the top 10 hidden restaurants in NYC.

One thought on “Quiz: How Well Do You Know NYC Food Slang? From Savoring Gotham

  1. The original egg creams did have an egg in it and that’s why they were called egg creams.
    The cream was formed by the milk used.

    Only in much later times did the egg get eliminated.

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