Josh Kun

To Live and Dine in L.a.: Menus and the Making of the Modern City Josh Kun

Marc Notes: Includes bibliographical references and index.; To Live and Dine in L. A. is a project of the Library Foundation of Los Angeles, based On The Menu Collection of The Los Angeles Public Library. This lavish pictorial work celebrates the rich - and untold - history of restaurants and food in the City of Angels--; Provided by publisher. Publisher Marketing: How did Los Angeles become the modern city the world watches? We know some of the answers all too well. Sunshine. Railroads. Hollywood. Freeways. But there's another often overlooked but especially delicious and revealing factor: food. Think veggie tacos and designer pizzas, hot dogs on sticks and burgers from golden arches, Cobb Salads and chocolate-topped ice cream sundaes, not to mention the healthiest dishes on the planet. Ask anyone who has eaten in L. A.the city shapes the tastes that predict how America eats. And it always has. In its fourth book collaboration with the Los Angeles Public Library and the Library Foundation of Los Angeles, Angel City Press releases To Live and Dine in L. A.: Menus and the Making of the Modern City by Josh Kun. With more than 200 menussome dating back to the nineteenth centuryculled from thousands in the Menu Collection of the Los Angeles Public Library, TO LIVE AND DINE IN L. A. is a visual feast of a book. Contributor Bio:  Kun, Josh Josh Kun is Associate Professor of English at the University of California, Riverside. His writing has appeared in the "Los Angeles Times, "the "New York Times, Los Angeles Magazine, "the "Village Voice, "the "San Francisco Bay Guardian, "and the "Boston Phoenix. " He has recently co-founded Reboot Stereophonic, a non-profit record label dedicated to excavating lost treasures of Jewish-American music. Contributor Bio:  Choi, Roy Chef Roy Choi showed talent as a teenager, attended the Culinary Institute of America, and made his name in restaurants. But it was selling Korean tacos out of a food truck in 2009 that put him on the food map. In a 2013 talk at Ren Redzepi's MAD Symposium, he challenged chefs to not just "cook for rich people" and to find ways that they could feed more than just the privileged.