The New York City cuisine history practically begins with the town’s Dutch colonization. If we consider the amounts of crullers and coleslaw that are consumed here we understand how vivid the Dutch culinary influence still is. However, the most dominant and considered to be archetypal of New York cuisine appears to be the Jewish one. The Jewish traditional specialties, such as bagels, pastrami and cream cheese definitely stand out as New York traditional foods. Today, the Big Apple has earned the status of the multicultural food capital of the world because of the incredible variety of international dishes that it offers. There are even some very popular dishes that are known to have been originated or perfected in New York City, such as Manhattan Calm Chowder, Eggs Benedict, Lindy’s chees