By Michael Madison
Food culture offers an emblem and embodiment of postindustrial transformation. Pittsburgh’s tastes have never been fixed, but the pace of change has picked up in its modern rendering. This isn’t “your father’s Pittsburgh” any longer, let alone your grandpa’s, where neighborhood identities and family-run restaurants were imported from Pittsburghers’ European homelands and remained largely constant over generations. The winds — and aromas — of change are blowing with greater velocity.
Pittsburgh still has more than its share of beloved old-time food traditions and venues. Pierogies. City chicken. Cookie tables. Some traditions have anchored themselves in bigger neighborhood and community rituals, such as Lenten fish frys and Greek food festivals. Others are strongly linked to specific places, such as Primanti’s sandwiches, Prantl’s burnt almond torte, and macaroons at the Duquesne Club.Read More »#Pittsburgh’s Futures 12/x – Food and the Future of Postindustrial Cities