Pickled City Book Launch: The Story of New York Pickles

Talk Highlights:

• Trace the extraordinary journey of pickling from 2300 BCE China to the delis and barrels of the United States
• Explore how pickles became a powerful symbol of immigration, belonging, and cultural survival
• Uncover the little-known origin story behind the legendary Guss’ Pickles—myth, memory, and reality finally untangled
• Discover how B&G, one of America’s largest pickle producers, began in New York City and scaled tradition into industry
• Get the full story behind the rise and fall of the Lower East Side pushcart business—and how pickles stood at its center

About this Virtual Talk:

The Pickled City: The Story of New York Pickles by culinary historians Paul van Ravestein and Monique Mulder is a lively illustrated history of the New York pickle, that endlessly versatile, infinitely adaptable, spicy, crunchy emblem of the city’s constantly evolving cuisine.

Celebrate the book's release with a live author talk where you will get a peek into the book and have the chance to ask questions!

The Pickled City takes readers on a tangy journey through four centuries of New York’s pickle history, from the kitchens of early Dutch settlers to the salt-soaked barrels of the Lower East Side to the artisan jars gleaming on today’s Brooklyn shelves, showing how pickles connected immigrants to their roots, brought communities together, and became one of the city’s most beloved foods.

This charming hardcover book is packed with fascinating stories of New York’s pickle makers, deli mavens, home fermenters, food innovators, entrepreneurs, chefs, bartenders—and enthusiastic pickle fans—and is enlivened by hundreds of historical photos, vintage ads, archival maps, menus, illustrations, and more.

The authors celebrate the grit and ingenuity of pushcart vendors selling sour pickles in bustling working-class neighborhoods, show how pickle spears became a ubiquitous side dish in delis and diners, uncover the many ways innovative pickle chefs bridge old traditions with new flavors, and reveal the surprising ways that New York pickles have molded the tastes of a nation. Neighborhoods change, trends come and go, but pickles remain a reliable throughline in New York culture.

About the Authors:

Paul van Ravestein and Monique Mulder are the principals of Mattmo Creative, a branding agency in Amsterdam specializing in culinary history. Their work is driven by the philosophy of “the interconnectedness of things,” which also inspired their cofounding of Dutch Cuisine, a movement dedicated to preserving Dutch food culture.

Through their projects, Monique and Paul use food as a powerful symbol of resilience, cultural identity, and human connection, celebrating the enduring legacy of culinary traditions. They have given talks on food history around the world, including Helsinki, Shanghai, Cape Town, Istanbul, New York, Nova Scotia, and at the Slow Food Academy in Pollenzo, Italy. Paul and Monique are part of the concept team behind the current exhibit Street Food City, which opened at Brooklyn’s Museum of Food and Drink in December 2025.

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