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b"You don't need anybody to tell you Chicago is a food city or to extol the virtues of chicken Vesuvio, deep dish pizza, a jibarito, South Side rid tips or a Vienna Beef hot dog (on a poppy seed bun, of course). Perhaps less well known is how Chicago's cuisine developed, or how the city became the first modern industrial food center, both of which are explored in Chicago: A Food Biography by Daniel R. Block and Howard Rosing. (Chicago Tribune)\\n\\nA fascinating food history of Chicago, revealing the reasons, many unexpected, why this city\\u2019s cuisine is so diverse and rich. An essential read for anyone interested in food and culinary history. (Jennifer McLagan, the author of award winning Bitter:A Taste of the World's Most Dangerous Flavor, with Recipes)\\n\\nAn interesting foray into Chicago's influence on food and food's influence on Chicago. (Denese Neu, PhD, author of Chicago by the Pint: a Craft Beer History of the Windy City)\\n\\nAnyone interested in American food history must know a lot about the indispensable heart: Chicago. The nation\\u2019s historic food production and commodity distribution center, home to every ethnic food in America, Chicago always has been an innovative culinary center. How this came about is told in Block and Rosing\\u2019s well researched and engagingly written work. A complex story very well told, it is the best survey to date. (Bruce Kraig, co-editor, Food City: The Encyclopedia of Chicago Food and Man Bites Dog: Hot Dog Culture in America)\\n\\nChicago: A Food Biography is as much a history of today\\u2019s industrial food system as a story of the evolving food culture of Chicago. While Chicago has been a melting pot for today\\u2019s food industry, the city has remained a veritable stew of ethnic cuisine. The book is a good read for anyone interested in food and a must read for anyone interested in both food and Chicago. (John E. Ikerd, professor emeritus, University of Missouri Columbia)\\n\\nChicago\\u2019s food traditions are no less towering than the skyscrapers that define its skyline. Deep-dish pizza and Chicago-style hot dogs loom large in the culinary landscape, as does the influence of Chicago chefs like Rick Bayless, Grant Achatz, and the late Charlie Trotter. In Chicago: A Food Biography, geographer Daniel R. Block and anthropologist Howard B. Rosing chronicle Chicago\\u2019s swift evolution from frontier town to food capital\\u2014a path paved by meat and corn, migration, and modern industrialization\\u2014and make a strong case for Chicago as the most American of cities. (Meryl Rosofsky, MD, writer and adjunct professor of Food Studies, New York University)"