Food Production in NYC: 1790 – 1860

This study covers food production during the years between 1790 and 1860. This period is important because technological developments and a rapidly growing population coincided with fundamental changes in the New York City economy, de-emphasizing its role in food production and emphasizing its role as a center for trade. Technological developments, more specifically the Erie Canal, better roads, and steamboats, facilitated domestic trade. As both foreign and domestic trade increased, the importation of food products became increasingly more common and New York became more reliant on grains, livestock, and fish from other states. The farms surrounding New York City began to grow perishable products such as fruits and vegetables to sell to the increasing number of city-dwellers. As land became scarce and more valuable, farming grains and raising livestock was no longer as profitable, and these practices steadily moved farther away from the city during this time period. In 1790 the fishing industry in New York City was booming, and technological advances allowed for greater catches. As other industries expanded at a faster rate, the fishing industry died down and New Yorkers became more reliant on domestic trade. Shellfish, primarily oysters, were harvested in massive amounts and became the largest industry in the city. The oyster beds started to become depleted in this time period, and oysters were brought in from nearby areas. We used mixed research methods, with both secondary sources and primary sources. Our main sources include the Census Bureau, secondary sources like historical books and journal articles, and maps drawn during our time period.