The Varied Tastes of New York

New York provides a backdrop for many wonderful tastes and delicacies. Tastes ranging from sweet to bitter have a place in history and in economic classes. Sociologists and historians are discovering the preferred flavors of different economic groups. The average person can learn a lot about New York City and it's evolution in food history. Throughout history, it seems that each flavor has an economic class associated with it. For instance, the working class prefers salty flavors. People use salt as a preservative. It is easily accessible, and for those people without access to refrigeration, it was a necessity.

The sour flavor is common among the middle class and poor. Citrus fruits have a sour taste and are very popular. While not affordable for the extreme poor because of the perishable nature, people with some money could afford this special treat. It was grown in the United States and easily found in stores. Fermented food also has a sour taste. Fermentation was common in working class families as a method of preserving foods.

Another popular taste for the palate is sweetness. Upper and middle class people want this sweet taste. New Yorkers enjoy many delicacies made from sugar. It was a rare ingredient. Sugar did not spoil. It was expensive, because it was difficult to duplicate the correct growing conditions in the United States. All social classes can afford bitter-tasting items such as coffee. Status determined the types and richness of the beans.

A relatively new and uncommon taste is umami. This taste is popular with people in the upper levels of society. Umami is commonly found in fresh vegetables and cheeses, tomatoes and produce. These items can spoil and take a lot of work to produce. The wealthy citizens were the only ones who could afford this taste. In the early 1900s, a Japanese scientist named this distinct flavor. He recognized it as a fresh, meaty taste. Food scientists the world over have used this distinction ever since.

All of this information forms a basis for studying the history of New York City dining opportunities and restaurants. From the beginning of the New York restaurant scene, lower class families used public dining spots. They frequented open air markets and diners. The earliest restaurants highlighted food that was salty, sour and bitter. Many ethnic chefs showed off their culinary skills and highlighted sour tastes. For the upper class clients, restaurant owners served dishes with umami ingredients and rare dishes. They catered to a more sophisticated taste.

When thinking of food in New York, it is hard not to think of street vendors. Street vendors perfected the art of blending salty and sour tastes. They made hot dog toppings, Rubens, bagels, and other items. Chefs added umami to these tastes to make classic New York style pizza. Fortunately, the advent of modern technology made many foods accessible to every class. The diversity of New York food first developed with the varied tastes of its economic classes. These varied tastes make New York City restaurants a true melting pot of flavors.