Publisher's Synopsis
ALERT: A NEW EDITION IS AVAILABLE AS OF 2022: "OTTMAN & COMPANY: MEATPACKING DISTRICT PIONEERS" ASIN: B09R3HXXSR Jacquelyn A Ottman recounts the history of her storied family meat businesses in the New York City marketplace starting in 1859: Ottman and Company, William Ottmann & Company and Philipp Ottmann & Company. At its height in the 1970s and 1980s Ottman & Company served many restaurants, hotels, airlines, executive dining rooms and other away-from-home eating establishments. They exported the finest meat available in America, prepared via its pioneering portion controlled methods to 27 countries including Saudi Arabia and other Middle Eastern countries. During its long history, Ottman & Company was a leading purveyor of meat to NYC's most famous restaurants, including Pavilion, the Four Seasons and Luchow's. The firm worked with Clarence Birdseye, DuPont and WR Grace to pioneer frozen portion controlled meat, using Cryovac and Bivac vacuumed packaging and blast freezing methods. Author Jacquelyn Ottman is a native New Yorker and fifth generation member of the Ottmann family in America, recounts the beginnings of the business in NYC's Fulton Market, and traces it to an Arts and Crafts building in New York's famous West Washington Market -- now known as the Meatpacking District in the landmarked Gansevoort Market District. This is an ideal book for anyone interested in learning about the history of the meat purveying business in America, NYC's Meatpacking District, NYC Commercial history, and the history of a German family's business in America. Other topics covered: Arts and Crafts architecture, food technology, food packaging innovation, export marketing, women in business, history of meat technology.
