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Richmond's Culinary History: Seeds of Change
Maureen Egan & Susan Winiecki
出版Arcadia Publishing, 2017
主題Cooking / Regional & Ethnic / American / Middle Atlantic StatesCooking / Regional & Ethnic / American / Middle Western StatesCooking / Regional & Ethnic / American / Southern StatesCooking / HistoryCooking / Individual Chefs & RestaurantsHistory / Indigenous Peoples in the AmericasHistory / United States / State & Local / South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV)Travel / United States / Midwest / East North Central (IL, IN, MI, OH, WI)Travel / United States / South / South Atlantic (DC, DE, FL, GA, MD, NC, SC, VA, WV)
ISBN14671381509781467138154
URLhttp://books.google.com.hk/books?id=2q80DwAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋Richmond's culinary history spans more than four hundred years and includes forgotten cooks and makers who paved the way for Richmond's vibrant modern food scene. The foodways of local Indian tribes were pivotal to the nation. Unconventional characters such as Mary Randolph, Jasper Crouch, Ellen Kidd, Virginia Randolph and John Dabney used food and drink to break barriers. Family businesses like C.F. Sauer and Sally Bell's Kitchen, recipient of a James Beard America's Classic Award, shaped the local community. Virginia Union University students and two family-run department stores paved the way for restaurant desegregation. Local journalists Maureen Egan and Susan Winiecki, founders of Fire, Flour & Fork, offer an engaging social history complete with classic Richmond recipes.