Typhoid Mary: An Urban Historical by Anthony Bourdain

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  • Pub. Date: May 2001
  • 160pp
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    Product Details

    • Pub. Date: May 2001
    • Publisher: Bloomsbury USA
    • Format: Hardcover, 160pp

    Synopsis

    From the best-selling author of Kitchen Confidential comes this true, thrilling tale of pursuit through the kitchens of New York City at the turn of the century.

    By the late nineteenth century, it seemed that New York City had put an end to the outbreaks of typhoid fever that had so frequently decimated the city's population. That is until 1904, when the disease broke out in a household in Oyster Bay, Long Island. Authorities suspected the family cook, Mary Mallon, of being a carrier. But before she could be tested, the woman, soon to be known as Typhoid Mary, had disappeared. Over the course of the next three years, Mary worked at several residences, spreading her pestilence as she went. In 1907, she was traced to a home on Park Avenue, and taken into custody. Institutionalized at Riverside Hospital for three years, she was released only when she promised never to work as a cook again. She promptly disappeared.

    For the next five years Mary worked in homes and institutions in and around New York, often under assumed names. In February 1915, a devastating outbreak of typhoid at the Sloane Hospital for Women was traced to her. She was finally apprehended and reinstitutionalized at Riverside Hospital, where she would remain for the rest of her life.

    Typhoid Mary is the story of her infamous life. Anthony Bourdain reveals the seedier side of the early 1900s, and writes with his renowned panache about life in the kitchen, uncovering the horrifying conditions that allowed the deadly spread of typhoid over a decade. Typhoid Mary is a true feast for history lovers and Bourdain lovers alike.

    New York Times Book Review - Adam Shatz

    Bourdain...presents Mallon's story as a tale of hot pursuit, with the rude gusto and barbed wit that made Kitchen Confidential such a full-bodied pleasure.

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    Biography

    Executive chef Anthony Bourdain grabbed the attention of diners everywhere with his revealing look at the restaurant biz, Kitchen Confidential. Along with hosting popular food shows on the Discovery Channel and the Food Network, Bourdain has also written several novels that have earned him a reputation as "a new master of the wiseass crime comedy" (Publishers Weekly).

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    Customer Reviews

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    Typhoid Mary: An Urban Historicalby Anonymous

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    April 03, 2005: This slender volume is a lot like the sumptuous meals that were popular among the wealthy turn-of-the-last-century New Yorkers: it's rich and overstuffed. 'Typhoid Mary: An Urban Historical' by Anthony Bourdain is loaded with references to that milieu's passion for all things fancy, especially food, and how one woman, without intent or malice, sent a panic throughout it. Mr. Boudain, a very successful chef in his own right, is the perfect chronicler of this saga. His sympathy/empathy for Mary (Typhoid Mary) Mallon is evident throughout the text. (His final gesture of burying a gift at her grave was very moving.) He understands Mary's territorial sprayings in the kitchen, and how she felt that no one had the right to prevent her from working in it. And although he feels for her, he is not callous to the havoc and tragedy she created. There is also a little bit of a detective story here. And I enjoyed the juxtaposition of the first time Mary was tracked down and the last time. The limited range of the book is the only drawback. I felt as though I had read something that was part of a larger work. In gustatory terms, I felt I had eaten a tasty main course with some side dishes, but was denied the appetizer and dessert. Again, Mr. Bourdain's final farewell to Mary at the gravesite was moving, but sort of abruptly ended the story. But I'm nitpicking. 'Typhoid Mary: An Urban Historical' is a wonderful diversion.

    Typhoid Mary: An Urban Historicalby Anonymous

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    May 02, 2001: This book adds much useful and interesting color to the history of Ms. Mary Mallon, the woman who became known as Typhoid Mary. Mr. Bourdain takes his experiences as a chef and extends them into imagining what life was like for Ms. Mallon. He also tries to look at circumstances from her perspective, rather than the authorities who hounded her. If you don't know the story, you should be aware that Ms. Mallon was a cook. She was a poor, single Irish immigrant who had to depend on her own efforts to make her way. Apparently, she was an above average cook, because she had an easier time staying employed than most cooks of the wealthy did at that time. In the early 1900s, typhoid fever was a common disease. About one in ten who contracted it died. There was no treatment for it. You just got very sick. Antiobiotics and vaccines eventually became available, but not until the 1940s. Some people who have the disease never get very sick, but never totally get over it. They continue to carry the bacteria in their intestinal system. The discharge of that system can then cause healthy people to become ill if they ingest the bacteria in their water or food. Cooked food is not usually a source, but ice cream can be. Many of Ms. Mallon's diners fondly remembered her peach ice cream. She was discovered as the possible source when a wealthy family in Oyster Harbor came down in typhoid in 1904. The investigator looked into the fact that the cook had disappeared. Checking her employment history with an agency, he found that every family she had cooked for during the past several years had experienced typhoid. A new scientific theory was developing that some people could be continuous carriers. He wanted to find her and test her blood. He eventually found her cooking on Park Avenue for a family with typhoid in 1907. The book details the unpleasant way that he treated her. Eventually, she was arrested after a tussle with five policement following an afternoon of hiding in a privy. The samples confirmed that she was a carrier. The health department incarcerated her for several years. Due to the efforts of her attorney and favorable press coverage, the health department relented and let her out if she promised not to cook again. That was a mistake. How else could she earn a living? Someone needed to provide her different employment and supervise her. After five years, there was a tremendous outbreak of typhoid among the doctors, nurses and patients at a hospital for pregnant women and newborns. Yes, Ms. Mallone was the cook. She spent the rest of her life in isolation at a hospital on an island, and worked in a laboratory there. She was allowed day trips away from the hospital, so it wasn't totally awful. She left bequests totally $4650 when she died in 1938 from the money she saved while working in the laboratory. Ironically, her disease may have protected her from the worst of the Depression. The best parts of the book detail what goes on in a busy kitchen, the psychology of how cooks think about patrons, and the role that cleanliness plays (or usually doesn't play) in all of this. I was particularly impressed by the argument that cooks (and chefs, apparently) always work sick. There is also a lot of intersting material on how cleanliness in the kitchens of the rich had become the rage around 1900. You will get a clear sense of Ms. Mallon's frustration. She appears to have genuinely felt that she had done nothing wrong....