{"title":"State \u0026 Local","description":null,"products":[{"product_id":"s-is-for-southern-a-guide-to-the-south-from-absinthe-to-zydeco-hardcover","title":"S Is for Southern: A Guide to the South, from Absinthe to Zydeco - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eEditors of Garden and Gun\u003c\/b\u003e (Author), \u003cb\u003eDavid Dibenedetto\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\"From the editors of Garden \u0026amp; Gun, the award-winning magazine known as \"The Soul of the South,\" comes an illuminating and entertaining compendium of Southern history and contemporary culture\"--]cProvided by publisher.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFrom the \u003cem\u003eNew York Times\u003c\/em\u003e bestselling authors at \u003cem\u003eGarden \u0026amp; Gun\u003c\/em\u003e comes a lively compendium of Southern tradition and contemporary culture.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe American South is a diverse region with its own vocabulary, peculiarities, and complexities. Tennessee whiskey may technically be bourbon, but don't let anyone in Kentucky hear you call it that. And while boiling blue crabs may be the norm across the Lowcountry in South Carolina and Georgia, try that in front of Marylanders and they're likely to put you in the pot.\u003c\/p\u003e\u003cp\u003eNow, from the editors of \u003cem\u003eGarden \u0026amp; Gun \u003c\/em\u003ecomes this illustrated encyclopedia covering age-old traditions and current culture. \u003cem\u003eS Is for Southern\u003c\/em\u003e contains nearly five hundred entries spanning every letter of the alphabet, with essays from notable Southern writers including: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eRoy Blount, Jr., on humidity\u003c\/li\u003e\n\u003cli\u003eFrances Mayes on the magnolia\u003c\/li\u003e\n\u003cli\u003eJessica B. Harris on field peas\u003c\/li\u003e\n\u003cli\u003eRick Bragg on Harper Lee\u003c\/li\u003e\n\u003cli\u003eJon Meacham on the Civil War\u003c\/li\u003e\n\u003cli\u003eAllison Glock on Dolly Parton\u003c\/li\u003e\n\u003cli\u003eRandall Kenan on Edna Lewis\u003c\/li\u003e\n\u003cli\u003eThe Lee Brothers on boiled peanuts\u003c\/li\u003e\n\u003cli\u003eJonathan Miles on Larry Brown\u003c\/li\u003e\n\u003cli\u003eJulia Reed on the Delta\u003c\/li\u003e\n\u003c\/ul\u003e--\u003cem\u003eLibrary Journal\u003c\/em\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFrom the \u003cem\u003eNew York Times\u003c\/em\u003e bestselling authors at \u003cem\u003eGarden \u0026amp; Gun\u003c\/em\u003e comes a lively compendium of Southern tradition and contemporary culture.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe American South is a diverse region with its own vocabulary, peculiarities, and complexities. Tennessee whiskey may technically be bourbon, but don't let anyone in Kentucky hear you call it that. And while boiling blue crabs may be the norm across the Lowcountry in South Carolina and Georgia, try that in front of Marylanders and they're likely to put you in the pot.\u003c\/p\u003e\u003cp\u003eNow, from the editors of \u003cem\u003eGarden \u0026amp; Gun \u003c\/em\u003ecomes this illustrated encyclopedia covering age-old traditions and current culture. \u003cem\u003eS Is for Southern\u003c\/em\u003e contains nearly five hundred entries spanning every letter of the alphabet, with essays from notable Southern writers including: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eRoy Blount, Jr., on humidity\u003c\/li\u003e\n\u003cli\u003eFrances Mayes on the magnolia\u003c\/li\u003e\n\u003cli\u003eJessica B. Harris on field peas\u003c\/li\u003e\n\u003cli\u003eRick Bragg on Harper Lee\u003c\/li\u003e\n\u003cli\u003eJon Meacham on the Civil War\u003c\/li\u003e\n\u003cli\u003eAllison Glock on Dolly Parton\u003c\/li\u003e\n\u003cli\u003eRandall Kenan on Edna Lewis\u003c\/li\u003e\n\u003cli\u003eThe Lee Brothers on boiled peanuts\u003c\/li\u003e\n\u003cli\u003eJonathan Miles on Larry Brown\u003c\/li\u003e\n\u003cli\u003eJulia Reed on the Delta\u003c\/li\u003e\n\u003c\/ul\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.5 x 9.3 x 7.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 24, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914714452312,"sku":"9780062445148","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/2t1UF9WXOs9780062445148.webp?v=1792781648"},{"product_id":"lost-restaurants-of-philadelphia-hardcover","title":"Lost Restaurants of Philadelphia - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAmy Strauss\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eCulinary Memories from Philadelphia's Past...Beyond the Cheesesteak \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eLong before Philadelphia's food scene was splashed on covers of Bon Appetit and local establishments garnered accolades like America's best restaurant, culinary pioneers set the city's restaurant industry ablaze. Frenchman Georges Perrier brought the city the highest, most-respected opulence, Le Bec-Fin, for 40 years running. The ultimate seafood institute, Old Original Bookbinder's, held the title of the world's largest lobster tank and prepared impeccable oyster Rockefeller. Steve Poses changed the culinary game with the Frog that captivated palates with the infusion of international flavors. The nation's very first automat, Horn \u0026amp; Hardart's, consistently delivered near-perfect comfort food classics via vending machine. \u003c\/p\u003e\u003cp\u003eAmy Strauss revisits celebrated spaces, unforgettable personalities and must-have recipes that made Philadelphia's historic restaurants remembered for their delicious moments in time.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 242\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.56 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 25, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914738438488,"sku":"9781540252715","price":39.94,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ydWJqffG1c9781540252715.webp?v=1792781692"},{"product_id":"well-shut-my-mouth-the-sweet-potatoes-restaurant-cookbook-paperback","title":"Well, Shut My Mouth!: The Sweet Potatoes Restaurant Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStephanie L. Tyson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eCollection of recipes from the restaurant and families of Stephanie Tyson and Vivian Joiner.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eStephanie L. Tyson (right) and her partner and co-owner, Vivian Joiner (left), opened Sweet Potatoes in the Downtown Arts District of Winston-Salem in 2004. Both live in Winston-Salem, North Carolina.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 238\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 8.5 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2011\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Pat Conroy Southern Book Prize (2012)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914911191384,"sku":"9780895875471","price":21.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/8U-uosxrGR9780895875471.webp?v=1792785247"},{"product_id":"the-woman-who-ate-chinatown-a-san-francisco-odyssey-paperback","title":"The Woman Who Ate Chinatown: A San Francisco Odyssey - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eShirley Fong-Torres\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFor two decades Shirley Fong-Torres has guided 20,000 visitors a year through San Francisco s Chinatown. This book shows why so many keep coming back for more. It s Chinese-American history with a bottomless appetite for quirky anecdotes, respected traditions and exquisite dumplings.\u003c\/p\u003e\u003cp\u003e \"I love Shirley Fong-Torres. Her effervescence and passion make her irresistible. If she writes a book I ll buy it, if she hosts a tour, I ll take it, if she recommends a restaurant I ll eat there.\"  Gene Burns, KGO, San Francisco\u003c\/p\u003e\u003cp\u003e \"Shirley Fong-Torres knows San Francisco s Chinatown better than anyone She s downloaded a chunk of what she knows in this book, filled with great information and a touching account of her family history.\"  Michael Bauer, San Francisco Chronicle\u003c\/p\u003e\u003cp\u003e \"I thought I knew San Francisco Chinatown, that is, until I met Shirley.\"  Martin Yan, YAN CAN COOK\u003c\/p\u003e\u003cp\u003e \"Shirley Fong-Torres has a contagious love of life, people, place and food I am rapt by her stories, energized by her passion and touched by her spirit.\"  Joey Altman, BAY CAF\u003c\/p\u003e\u003cp\u003e \"This is Shirley Fong-Torres, a very bossy woman. But if you want to do business in San Francisco Chinatown you have to deal with her. She knows everybody and everything.\"  Comedian Martin Clune\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.55 x 8.98 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 28, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914915320152,"sku":"9780595448678","price":19.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/H11lcevTA49780595448678.webp?v=1792785254"},{"product_id":"laurinas-kitchen-generations-of-heirloom-dishes-from-the-ecobelli-family-paperback","title":"Laurina's Kitchen: Generations of Heirloom Dishes from the Ecobelli Family - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLora Lee Ecobelli\u003c\/b\u003e (Author), \u003cb\u003eTom Ecobelli\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eLaurina's Kitchen is a collection of recipes, memories, and stories inspired by the authors' grandmother Laurina Ecobelli. Laurina (Laura), along with their grandfather Donata (Dan), and their father Ralph, operated Ecobelli's Tam O'Shanter Inn on Route 50 in Ballston Spa for over 40 successful years. This lively and entertaining cookbook contains the heirloom family recipes for many of the popular dishes for which \"The Tam\" was famous, including their legendary pizzas. Also featured are recipes from close friends and other members of the Ecobelli family who were all inspired by Laurina's creative flair. A colorful and eclectic mix of ephemera, such as menus, postcards, and newspaper articles, help to bring this Upstate New York institution back to life. Peppered throughout are images of the Ecobellis and their extended \"family\" around the restaurant and at home, as well as special memories contributed by the staff, patrons, and friends who were all a part of the restaurant's devoted community. It is a loving tribute to Laurina's legacy. \u003c\/p\u003e\u003cp\u003e Laurina's Kitchen is a companion piece to the forthcoming movie, Chickadee (www.ChickadeeTheMovie.com), also written by the brother and sister team of Tom and Lora Lee Ecobelli. Chickadee is based on the real life experiences of Laurina Inzinna (Ecobelli), whose childhood abuse and exploitation sparked a landmark court case in upstate New York in 1923.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 108\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.4 x 10.9 x 8.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 04, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914915647832,"sku":"9780983389798","price":46.01,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/d2W6lpCZ6d9780983389798.webp?v=1792785254"},{"product_id":"urban-appetites-food-and-culture-in-nineteenth-century-new-york-paperback","title":"Urban Appetites: Food and Culture in Nineteenth-Century New York - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCindy R. Lobel\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eGlossy magazines write about them, celebrities give their names to them, and you'd better believe there's an app (or ten) committed to finding you the right one. They are New York City restaurants and food shops. And their journey to international notoriety is a captivating one. The now-booming food capital was once a small seaport city, home to a mere six municipal food markets that were stocked by farmers, fishermen, and hunters who lived in the area. By 1890, however, the city's population had grown to more than one million, and residents could dine in thousands of restaurants with a greater abundance and variety of options than any other place in the United States. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Historians, sociologists, and foodies alike will devour the story of the origins of New York City's food industry in \u003ci\u003eUrban Appetites\u003c\/i\u003e. Cindy R. Lobel focuses on the rise of New York as both a metropolis and a food capital, opening a new window onto the intersection of the cultural, social, political, and economic transformations of the nineteenth century. She offers wonderfully detailed accounts of public markets and private food shops; basement restaurants and immigrant diners serving favorites from the old country; cake and coffee shops; and high-end, French-inspired eating houses made for being seen in society as much as for dining. But as the food and the population became increasingly cosmopolitan, corruption, contamination, and undeniably inequitable conditions escalated. \u003ci\u003eUrban Appetites\u003c\/i\u003e serves up a complete picture of the evolution of the city, its politics, and its foodways.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eCindy R. Lobel\u003c\/b\u003e is assistant professor of history at Lehman College. \u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 03, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914918498648,"sku":"9780226322674","price":41.04,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/FOJnJINWex9780226322674.webp?v=1792785258"},{"product_id":"gastropolis-food-and-new-york-city-paperback","title":"Gastropolis: Food and New York City - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnnie Hauck-Lawson\u003c\/b\u003e (Author), \u003cb\u003eJonathan Deutsch\u003c\/b\u003e (Author), \u003cb\u003eMichael LoMonaco\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhether you're digging into a slice of cherry cheesecake, burning your tongue on a piece of fiery Jamaican jerk chicken, or slurping the broth from a juicy soup dumpling, eating in New York City is a culinary adventure unlike any other in the world. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAn irresistible sampling of the city's rich food heritage, \u003ci\u003eGastropolis\u003c\/i\u003e explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of cuisine combinations, such as Mt. Olympus bagels and Puerto Rican lasagna, the book describes the nature of food and drink before the arrival of Europeans in 1624 and offers a history of early farming practices. Essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. They share spice-scented recollections of Brooklyn, Queens, and the Bronx, and colorful vignettes of the avant-garde chefs, entrepreneurs, and patrons who continue to influence the way New Yorkers eat. \u003cp\u003e\u003c\/p\u003eTouching on everything from religion, nutrition, and agriculture to economics, politics, and psychology, \u003ci\u003eGastropolis\u003c\/i\u003e tells a story of immigration, amalgamation, and assimilation. This rich interplay between tradition and change, individual and society, and identity and community could happen only in New York.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAnnie Hauck-Lawson is president of the Association for the Study of Food and Society, a registered dietitian, associate professor of foods and nutrition at Brooklyn College (ret.) and creator and Master Composter of Brooklyn Mompost. Jonathan Deutsch is associate professor of culinary arts at Kingsborough Community College and of public health at the Graduate Center of the City University of New York. He is the author, with Sarah Billingsley, of \u003ci\u003eCulinary Improvisation\u003c\/i\u003e.Michael Lomonaco is a restaurateur, chef, cookbook author, television host, teacher, and regular contributor to \u003ci\u003eGourmet\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eBon Appetit\u003c\/i\u003e, \u003ci\u003eNew York Magazine\u003c\/i\u003e, the \u003ci\u003eNew York Times\u003c\/i\u003e, and \u003ci\u003eTravel \u0026amp; Leisure\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.9 x 6.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 08, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914929213784,"sku":"9780231136525","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/B5aOaabuJB9780231136525.webp?v=1792785273"},{"product_id":"dinner-at-the-mansion-hardcover","title":"Dinner at the Mansion - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElise V. Winter\u003c\/b\u003e (Author), \u003cb\u003eFrank E. Smith\u003c\/b\u003e (As Told to)\u003c\/p\u003e\u003cp\u003eIn DINNER AT THE MANSION, Elise Winter, wife of former Governor William Winter, tells how she set out to make the venerable mansion, built in 1842, both a home for her family and a center for the cultural life of the state. By bringing performing artists, writers, statesmen and successful business executives to the mansion, often as overnight guests, Mrs. Winter made the governor's mansion a showcase for Mississippi. Includes menus and recipes; conversations with distinguished guests; 160 pages; cloth bound, 6 x 9 inch page trim, illustrated with 32 photos; 56 recipes; co-writer, Frank E. Smith; Introduction by Willie Morris.(\"Dinner at the Mansion reveals finally...the most hard-earned quality of any individual, or any society. That quality, we pray, is civilization.\"--Willie Morris)\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 174\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.56 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 14, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914929312088,"sku":"9780916242213","price":32.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/OYfOecYsn-9780916242213.webp?v=1792785273"},{"product_id":"the-new-encyclopedia-of-southern-culture-volume-7-foodways-paperback","title":"The New Encyclopedia of Southern Culture: Volume 7: Foodways - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJohn T. Edge\u003c\/b\u003e (Editor), \u003cb\u003eCharles Reagan Wilson\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhen the original \u003ci\u003eEncyclopedia of Southern Culture\u003c\/i\u003e was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of the food culture of the American South, surveying the vast diversity of foodways within the region and the collective qualities that make them distinctively southern.\u003cbr\u003e\u003cbr\u003eArticles in this volume explore the richness of southern foodways, examining not only what southerners eat but also why they eat it. The volume contains 149 articles, almost all of them new to this edition of the \u003ci\u003eEncyclopedia\u003c\/i\u003e. Longer essays address the historical development of southern cuisine and ethnic contributions to the region's foodways. Topical essays explore iconic southern foods such as MoonPies and fried catfish, prominent restaurants and personalities, and the food cultures of subregions and individual cities. The volume is destined to earn a spot on kitchen shelves as well as in libraries.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eJohn T. Edge is director of the Southern Foodways Alliance. He is author of several books, including \u003ci\u003eFried Chicken: An American Story\u003c\/i\u003e, and serves as general editor of the book series \u003ci\u003eCornbread Nation: The Best of Southern Food Writing\u003c\/i\u003e (volumes 1, 2, and 3 of which are available from the University of North Carolina Press). Charles Reagan Wilson is director of the Center for the Study of Southern Culture at the University of Mississippi and coeditor of the original \u003ci\u003eEncyclopedia of Southern Culture\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9.23 x 6.37 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 24, 2007\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914930000216,"sku":"9780807858400","price":66.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/9ReXfY5xST9780807858400.webp?v=1792785274"},{"product_id":"new-orleans-a-food-biography-hardcover","title":"New Orleans: A Food Biography - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElizabeth M. Williams\u003c\/b\u003e (Author), \u003cb\u003eKen Albala\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eBeignets, Po' Boys, gumbo, jambalaya, Antoine's. New Orleans' celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts by describing the indigenous population and material resources, then reveals the contributions of the immigrant populations, delves into markets and local food companies, and finally discusses famous restaurants, drinking culture, cooking at home and cookbooks, and signature foods dishes. This must-have book will inform and delight food aficionados and fans of the Big Easy itself.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eElizabeth M. Williams is founder and president of the Southern Food and Beverage Museum in New Orleans, which celebrates the food of the American South with exhibits, a library, archives, collections, and programming. SoFab is one of Saveur's \"5 Great Museums Devoted to Food\" (5\/2011). Williams is also consulting professor at the Kabacoff School of Hotel, Restaurant and Tourism, University of New Orleans. Her roles there include teaching, writing, and researching issues in hospitality law, culinary history and culture, and nonprofit administration. She has contributed a number of articles on aspects of Southern food to journals. Williams has a law degree and co-authored The A to Z Encyclopedia of Food Controversies and the Law (2010).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 212\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.76 x 9.02 x 6.41 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 19, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914945335640,"sku":"9780759121362","price":110.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/lndCOQCSaT9780759121362.webp?v=1792785295"},{"product_id":"san-francisco-a-food-biography-hardcover","title":"San Francisco: A Food Biography - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eErica J. Peters\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSan Francisco is a relatively young city with a well-deserved reputation as a food destination, situated near lush farmland and a busy port. San Francisco's famous restaurant scene has been the subject of books, but the full complexity of the city's culinary history is revealed here for the first time. This food biography presents the story of how food traveled from farms to markets, from markets to kitchens, and from kitchens to tables, focusing on how people experienced the bounty of the City by the Bay.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eErica J. Peters is the author of Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century (AltaMira, 2011). She lives in the Bay Area and is director and co-founder of the Culinary Historians of Northern California.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 242\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.1 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 22, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914945892696,"sku":"9780759121515","price":110.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/dkD0ylRmEt9780759121515.webp?v=1792785297"},{"product_id":"a-quaker-womans-cookbook-the-domestic-cookery-of-elizabeth-ellicott-lea-hardcover","title":"A Quaker Woman's Cookbook: The Domestic Cookery of Elizabeth Ellicott Lea - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElizabeth Ellicott Lea\u003c\/b\u003e (Author), \u003cb\u003eWilliam Woys Weaver\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003eOne of the finest sources for studying authentic American fold diet, the 1853 facsimile edition presented here contains a wealth of recipes and folk wisdom from the Quakers, Tidewater South, and Pennsylvania Germans. This volume, with an extensive introduction and glossary, is the first attempt by an American food historian to analyze the cookery of the Quakers.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 13, 1982\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914947858776,"sku":"9780812278484","price":76.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/x7XmZi8JeQ9780812278484.webp?v=1792785298"},{"product_id":"the-big-oyster-history-on-the-half-shell-paperback","title":"The Big Oyster: History on the Half Shell - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMark Kurlansky\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\"Part treatise, part miscellany, unfailingly entertaining.\"\u003cbr\u003e\u003ci\u003e-The New York Times \u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"A small pearl of a book . . . a great tale of the growth of a modern city as seen through the rise and fall of the lowly oyster.\"\u003cbr\u003e\u003ci\u003e-Rocky Mountain News\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eAward-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants-the oyster.\u003cbr\u003eFor centuries New York was famous for this particular shellfish, which until the early 1900s played such a dominant a role in the city's life that the abundant bivalves were Gotham's most celebrated export, a staple food for all classes, and a natural filtration system for the city's congested waterways. \u003cp\u003e\u003c\/p\u003eFilled with cultural, historical, and culinary insight-along with historic recipes, maps, drawings, and photos-this dynamic narrative sweeps readers from the seventeenth-century founding of New York to the death of its oyster beds and the rise of America's environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan's Gilded Age dining chambers. With \u003ci\u003eThe Big Oyster\u003c\/i\u003e, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious. \u003cp\u003e\u003c\/p\u003e\"Suffused with [Kurlansky's] pleasure in exploring the city across ground that hasn't already been covered with other writers' footprints.\"\u003cbr\u003e-\u003ci\u003eLos Angeles Times Book Review\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"Fascinating stuff . . . [Kurlansky] has a keen eye for odd facts and natural detail.\"\u003cbr\u003e-\u003ci\u003eThe Wall Street Journal\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"Kurlansky packs his breezy book with terrific anecdotes.\" \u003cbr\u003e-\u003ci\u003eEntertainment Weekly\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"Magnificent . . . a towering accomplishment.\"\u003cbr\u003e-\u003ci\u003eAssociated Press\u003cbr\u003e\u003c\/i\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMark Kurlansky is the New York Times bestselling and James A. Beard Award--winning author of Cod: A Biography of the Fish That Changed the World, Salt: A World History, 1968: The Year That Rocked the World, and The Basque History of the World, as well as Boogaloo on 2nd Avenue (his debut novel), and several other books. He lives in New York City.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 7.9 x 5.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 09, 2007\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914961686872,"sku":"9780345476395","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/dA8RTj9-s_9780345476395.webp?v=1792785319"},{"product_id":"coconuts-and-collards-recipes-and-stories-from-puerto-rico-to-the-deep-south-hardcover","title":"Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eVon Diaz\u003c\/b\u003e (Author), \u003cb\u003eCybelle Codish\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFinalist, International Association of Culinary Professionals Cookbook Awards in the Literary or Historical Food Writing Category\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWhen her family moved from Puerto Rico to Atlanta, Von Diaz traded plantains, roast pork, and malta for grits, fried chicken, and sweet tea. Brimming with humor and nostalgia, \u003ci\u003eCoconuts and Collards\u003c\/i\u003e is a recipe-packed memoir of growing up Latina in the Deep South. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThe stories center on the women in Diaz's family who have used food to nourish and care for one another. When her mother--newly single and with two young daughters--took a second job to make ends meet, Diaz taught herself to cook, preparing meals for her sister after school, feeding her mother when she came home late from work. During summer visits to Puerto Rico, her grandmother guided her rediscovery of the island's flavors and showed her traditional cooking techniques. Years later the island called her back to its warm and tropical embrace to be comforted by its familiar flavors. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eInspired by her grandmother's 1962 copy of \u003ci\u003eCocina Criolla\u003c\/i\u003e--the Puerto Rican equivalent of the \u003ci\u003eJoy of Cooking\u003c\/i\u003e--\u003ci\u003eCoconuts and Collards\u003c\/i\u003e celebrates traditional recipes while fusing them with Diaz's own family history and a contemporary Southern flair. Diaz discovers the connections between the food she grew up eating in Atlanta and the African and indigenous influences in so many Puerto Rican dishes. The \u003ci\u003efunche\u003c\/i\u003e recipe is grits kicked up with coconut milk. White beans make the catfish corn chowder creamy and give it a Spanish feel. The \u003ci\u003epinchos de pollo\u003c\/i\u003e--chicken skewers--feature guava BBQ sauce, which doubles as the sauce for \u003ci\u003eadobo\u003c\/i\u003e-coated ribs. The \u003ci\u003epastelón\u003c\/i\u003e is shepherd's pie . . . with sweet plantains. And the \u003ci\u003equingombo\u003c\/i\u003e recipe would be recognized as stewed okra in any Southern kitchen, even if it is laced with warm and aromatic \u003ci\u003esofrito.\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eDiaz innovates for modern palates, updating and lightening recipes and offering vegetarian alternatives. For the \u003ci\u003echayotes rellenos\u003c\/i\u003e (stuffed squash), she suggests replacing the \u003ci\u003epicadillo\u003c\/i\u003e (sautéed ground beef) with seitan or tofu. She offers alternatives for difficult-to-find ingredients, like substi¬tuting potatoes for \u003ci\u003eyucca\u003c\/i\u003e and \u003ci\u003eyautía\u003c\/i\u003e--root vegetables typically paired with a meat to make \u003ci\u003esancocho\u003c\/i\u003e. Diaz's version of this hearty stew features chicken and lean pork. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eAnd because every good Puerto Rican meal ends with drinks, desserts, and dancing, Diaz includes recipes for \u003ci\u003ebesitos de coco\u003c\/i\u003e (coconut kisses), rum cake, \u003ci\u003esofrito\u003c\/i\u003e bloody marys, and \u003ci\u003eanticuado\u003c\/i\u003e, an old-fashioned made with rum.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWith stunning photographs that showcase the geographic diversity of the island and the vibrant ingredients that make up Puerto Rican cuisine, this cookbook is a moving story about discovering our roots through the foods that comfort us. It is about the foods that remind us of family and help us bridge childhood and adulthood, island and mainland, birthplace and adopted home.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 9.4 x 7.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 20, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914966307160,"sku":"9780813056654","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/qUBGzQujGS9780813056654.webp?v=1792785325"},{"product_id":"bound-to-the-fire-how-virginias-enslaved-cooks-helped-invent-american-cuisine-hardcover","title":"Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKelley Fanto Deetz\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFor decades, smiling images of \"Aunt Jemima\" and other historical and fictional black cooks could be found on various food products and in advertising. Although these images were sanitized and romanticized in American popular culture, they represented the untold stories of enslaved men and women who had a significant impact on the nation's culinary and hospitality traditions, even as they were forced to prepare food for their oppressors.\u003c\/p\u003e\u003cp\u003eKelley Fanto Deetz draws upon archaeological evidence, cookbooks, plantation records, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond. She reveals how these men and women were literally \"bound to the fire\" as they lived and worked in the sweltering and often fetid conditions of plantation house kitchens. These highly skilled cooks drew upon knowledge and ingredients brought with them from their African homelands to create complex, labor-intensive dishes. However, their white owners overwhelmingly received the credit for their creations. Deetz restores these forgotten figures to their rightful place in American and Southern history by uncovering their rich and intricate stories and celebrating their living legacy with the recipes that they created and passed down to future generations.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eHistorical archaeologist and historian \u003cb\u003eKelley Fanto Deetz\u003c\/b\u003e is the Vice President of Collections and Public Engagement at Stratford Hall in Stratford, Virginia. Deetz, formerly a professional chef, is a contributor to \u003ci\u003eThe Routledge History of Food\u003c\/i\u003e, \u003ci\u003eThe\u003c\/i\u003e\u003ci\u003eBirth of a Nation: Nat Turner and the Making of a Movement, and Tanya Holland's California Soul: Recipes from a Culinary Journey West\u003c\/i\u003e. Her work has appeared in \u003ci\u003eNational Geographic History, \u003c\/i\u003eAudible's\u003ci\u003e The Great Courses, \u003c\/i\u003eand various podcasts.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 186\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.6 x 5.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 17, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914969616728,"sku":"9780813174730","price":59.76,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/C8NNOTZYf79780813174730.webp?v=1792785331"},{"product_id":"the-historic-kentucky-kitchen-traditional-recipes-for-todays-cook-hardcover","title":"The Historic Kentucky Kitchen: Traditional Recipes for Today's Cook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDeirdre A. Scaggs\u003c\/b\u003e (Author), \u003cb\u003eAndrew W. McGraw\u003c\/b\u003e (Author), \u003cb\u003eJohn Van Willigen\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eKitchens serve as more than a place to prepare food; they are cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations. The rich, diverse heritage of Kentucky's culinary traditions offers a unique way to better understand and appreciate the history of the commonwealth.\u003c\/p\u003e\u003cp\u003e \u003ci\u003eThe Historic Kentucky Kitchen\u003c\/i\u003e assembles more than one hundred dishes from nineteenth and twentieth-century Kentucky cooks. Deirdre A. Scaggs and Andrew W. McGraw collected recipes from handwritten books, diaries, scrapbook clippings, and out-of-print cookbooks from the University of Kentucky Libraries Special Collections to bring together a variety of classic dishes, complete with descriptions of each recipe's origin and helpful tips for the modern chef. The authors, who carefully tested each dish, provide recipe modifications and substitutions for rare and hard-to-find ingredients.\u003c\/p\u003e\u003cp\u003eThis entertaining cookbook also serves up famous Kentuckians' favorite dishes, such as John Sherman Cooper's preferred comfort food (eggs somerset) and Lucy Hayes Breckinridge's \"excellent\" fried oysters. The recipes are flavored with humorous details such as \"[for] those who thought they could not eat parsnips\" and \"Granny used to beat 'em [biscuits] with a musket.\" Accented with historic photographs and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, \u003ci\u003eThe Historic Kentucky Kitchen\u003c\/i\u003e presents a novel and tasty way to experience the history of the Bluegrass State.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cb\u003eDeirdre A. Scaggs\u003c\/b\u003e is associate dean of the University of Kentucky Libraries Special Collections Research Center and the author of \u003ci\u003eWomen in Lexington\u003c\/i\u003e. \u003cb\u003eAndrew W. McGraw\u003c\/b\u003e is the Administrative Specialist for CSI Group.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 184\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.5 x 5.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 10, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914972598616,"sku":"9780813142494","price":68.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/34Uw_n2gba9780813142494.webp?v=1792785335"},{"product_id":"food-will-win-the-war-minnesota-crops-cook-and-conservation-during-world-war-i-paperback","title":"Food Will Win the War: Minnesota Crops, Cook, and Conservation During World War I - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRae Katherine Eighmey\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis engaging case study of food, conservation, and life during World War I brings alive the unparalleled, mostly voluntary efforts made by everyday Minnesotans to help win the war.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.78 x 8.94 x 6.12 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 01, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914974728536,"sku":"9780873517188","price":27.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/DUUWRN-nQ19780873517188.webp?v=1792785338"},{"product_id":"the-faygo-book-paperback","title":"The Faygo Book - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoe Grimm\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Faygo Book\u003c\/i\u003e is the social history of a company that has forged a bond with a city and its residents for more than a century. The story of Faygo, Detroit's beloved soda pop, begins over a hundred years ago with two Russian immigrant brothers who were looking to get out of the baking business. Starting with little more than pots, pails, hoses, and a one-horse wagon, Ben and Perry Feigenson reformulated cake frosting recipes into carbonated beverage recipes and launched their business in the middle of the 1907 global financial meltdown. It was an improbable idea. Through recessions and the Great Depression, wartime politics, the rise and fall of Detroit's population, and the neverending challenges to the industry, the Feigensons persisted. Out of more than forty bottlers in Detroit's \"pop alley,\" Faygo remained the last one standing. \u003c\/p\u003e\u003cp\u003eWithin the pages of \u003ci\u003eThe Faygo Book\u003c\/i\u003e, author Joe Grimm carefully measures out the ingredients of a successful beverage company in spite of dicey economic times in a boom-and-bust town. Take a large cup of family-when the second generation of Feigensons gambled with the chance at national distribution while the odds were stacked against them-and add a pinch of innovation-not just with their rambunctious rainbow of flavors but with packaging and television advertising that infused Faygo with nostalgia. Mix in a quality product-award-winning classics (and some flops) that they insisted on calling \"pop,\" despite the industry's plea for a more grown-up name. Stir in a splash of loyalty to its locally hired employees, many of whom would stay with Faygo for decades. These are the values on which Faygo has hung its hat for generations, making it an integral part of communities across the country.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Faygo Book\u003c\/i\u003e is the story of a pop, a people, and a place. These stories and facts will tickle the taste buds and memories of Detroiters and Faygo lovers everywhere.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eJoe Grimm wrote \u003ci\u003eThe Faygo Book\u003c\/i\u003e after building up a tremendous thirst working on \u003ci\u003eConey Detroit\u003c\/i\u003e with Katherine Yung (Wayne State University Press, 2012). A lifelong Detroit-area resident and twenty-five-year veteran of the \u003ci\u003eDetroit Free Press\u003c\/i\u003e, Grimm is a Michigan State University journalism professor. His favorite Faygo flavor is Rock \u0026amp; Rye.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 154\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.4 x 9.9 x 7.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914976039256,"sku":"9780814345856","price":26.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/YUhTNOxSCJ9780814345856.webp?v=1792785340"},{"product_id":"pastrami-on-rye-an-overstuffed-history-of-the-jewish-deli-hardcover","title":"Pastrami on Rye: An Overstuffed History of the Jewish Deli - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTed Merwin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWinner of the 2015 National Jewish Book Award in Education and Jewish Identity from the Jewish Book Council \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eThe history of an iconic food in Jewish American culture\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eFor much of the twentieth century, the New York Jewish deli was an iconic institution in both Jewish and American life. As a social space it rivaled--and in some ways surpassed--the synagogue as the primary gathering place for the Jewish community. In popular culture it has been the setting for classics like When Harry Met Sally. And today, after a long period languishing in the trenches of the hopelessly old-fashioned, it is experiencing a nostalgic resurgence. \u003cp\u003e\u003c\/p\u003e\u003ci\u003ePastrami on Rye\u003c\/i\u003e is the first full-length history of the New York Jewish deli. The deli, argues Ted Merwin, reached its full flowering not in the immigrant period, as some might assume, but in the interwar era, when the children of Jewish immigrants celebrated the first flush of their success in America by downing sandwiches and cheesecake in theater district delis. But it was the kosher deli that followed Jews as they settled in the outer boroughs of the city, and that became the most tangible symbol of their continuing desire to maintain a connection to their heritage. Ultimately, upwardly mobile American Jews discarded the deli as they transitioned from outsider to insider status in the middle of the century. Now contemporary Jews are returning the deli to cult status as they seek to reclaim their cultural identities. \u003cp\u003e\u003c\/p\u003eRichly researched and compellingly told, Pastrami on Rye gives us the surprising story of a quintessential New York institution.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.4 x 6.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 06, 2015\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e National Jewish Book Award (2015)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914976694616,"sku":"9780814760314","price":192.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/C1VXPydFHW9780814760314.webp?v=1792785340"},{"product_id":"appetite-city-a-culinary-history-of-new-york-paperback","title":"Appetite City: A Culinary History of New York - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eWilliam Grimes\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eNew York is the greatest restaurant city the world has ever seen. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eAppetite\u003c\/i\u003e\u003ci\u003e City\u003c\/i\u003e, the former \u003ci\u003eNew York Times \u003c\/i\u003erestaurant critic William Grimes leads us on a grand historical tour of New York's dining culture. Beginning with the era when simple chophouses and oyster bars dominated the culinary scene, he charts the city's transformation into the world restaurant capital it is today. \u003ci\u003eAppetite City \u003c\/i\u003etakes us on a unique and delectable journey, from the days when oysters and turtle were the most popular ingredients in New York cuisine, through the era of the fifty-cent French and Italian table d'hôtes beloved of American \"Bohemians,\" to the birth of Times Square--where food and entertainment formed a partnership that has survived to this day. \u003cp\u003e\u003c\/p\u003eEnhancing his tale with more than one hundred photographs, rare menus, menu cards, and other curios and illustrations (many never before seen), Grimes vividly describes the dining styles, dishes, and restaurants succeeding one another in an unfolding historical panorama: the deluxe ice cream parlors of the 1850s, the boisterous beef-and-beans joints along Newspaper Row in the 1890s, the assembly-line experiment of the Automat, the daring international restaurants of the 1939 World's Fair, and the surging multicultural city of today. By encompassing renowned establishments such as Delmonico's and Le Pavillon as well as the Bowery restaurants where a meal cost a penny, he reveals the ways in which the restaurant scene mirrored the larger forces shaping New York, giving us a deliciously original account of the history of America's greatest city. \u003cp\u003e\u003c\/p\u003eRich with incident, anecdote, and unforgettable personalities, \u003ci\u003eAppetite City \u003c\/i\u003eoffers the dedicated food lover or the casual diner an irresistible menu of the city's most savory moments.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWilliam Grimes\u003c\/b\u003e was the restaurant critic for \u003ci\u003eThe New York Times \u003c\/i\u003efrom 1999 to 2003. He is the author of \u003ci\u003eStraight Up or On the Rocks \u003c\/i\u003e(NPP, 2001) and \u003ci\u003eMy Fine Feathered Friend \u003c\/i\u003e(NPP, 2002), and the coauthor of \u003ci\u003eThe New York Times Guide to New York City Restaurants 2004.\u003c\/i\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.03 x 9.16 x 7.54 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 28, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914981413208,"sku":"9780374532499","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/KV7tzMt9DO9780374532499.webp?v=1792785346"},{"product_id":"old-line-plate-stories-recipes-from-maryland-hardcover","title":"Old Line Plate: Stories \u0026 Recipes from Maryland - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKara Mae Harris\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis book collects over 40 Old Line Plate posts, with lavish illustrations and a bibliography of Maryland cookbooks. Stories include White Potato Pie, Crab Cakes, Maryland Fried Chicken, Baltimore Snowballs, and more. \u003c\/p\u003e\u003cp\u003eTHIS IS NOT A COOKBOOK: Recipes are historic and as such, may be unsuitable for everyday use.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 104\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 11 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 22, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914984984920,"sku":"9798218151782","price":50.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/eZ7HvdV-wP9798218151782.webp?v=1792785351"},{"product_id":"a-mess-of-greens-southern-gender-and-southern-food-paperback","title":"A Mess of Greens: Southern Gender and Southern Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElizabeth S. D. Engelhardt\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eCombining the study of food culture with gender studies and using per­spectives from historical, literary, environmental, and American studies, Elizabeth S. D. Engelhardt examines what southern women's choices about food tell us about race, class, gender, and social power. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eShaken by the legacies of Reconstruction and the turmoil of the Jim Crow era, different races and classes came together in the kitchen, often as servants and mistresses but also as people with shared tastes and traditions. Generally focused on elite whites or poor blacks, southern foodways are often portrayed as stable and unchanging--even as an untroubled source of nostalgia. \u003ci\u003eA Mess of Greens\u003c\/i\u003e offers a different perspective, taking into account industrialization, environmental degradation, and women's increased role in the work force, all of which caused massive economic and social changes. Engelhardt reveals a broad middle of southerners that included poor whites, farm families, and middle- and working-class African Americans, for whom the stakes of what counted as southern food were very high. \u003cp\u003e\u003c\/p\u003eFive \"moments\" in the story of southern food--moonshine, biscuits versus cornbread, girls' tomato clubs, pellagra as depicted in mill literature, and cookbooks as means of communication--have been chosen to illuminate the connectedness of food, gender, and place. Incorporating community cookbooks, letters, diaries, and other archival materials, \u003ci\u003eA Mess of Greens\u003c\/i\u003e shows that choosing to serve cold biscuits instead of hot cornbread could affect a family's reputation for being hygienic, moral, educated, and even godly.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eElizabeth S. D. Engelhardt is an associate professor in the Department of American Studies and Center for Women's and Gender Studies at the University of Texas, Austin. She is author or editor of three previous books, most recently \"Republic of Barbecue: Stories Beyond the Brisket.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 248\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 25, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914987311448,"sku":"9780820340371","price":46.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/2v5_cm6iNS9780820340371.webp?v=1792785354"},{"product_id":"to-live-and-dine-in-dixie-the-evolution-of-urban-food-culture-in-the-jim-crow-south-paperback","title":"To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAngela Jill Cooley\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed to the development and maintenance of racial segregation in public eating places. Focusing primarily on the 1900s to the 1960s, Angela Jill Cooley identifies the cultural differences between activists who saw public eating places like urban lunch counters as sites of political participation and believed access to such spaces a right of citizenship, and white supremacists who interpreted desegregation as a challenge to property rights and advocated local control over racial issues. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eSignificant legal changes occurred across this period as the federal government sided at first with the white supremacists but later supported the unprecedented progress of the Civil Rights Act of 1964, which--among other things--required desegregation of the nation's restaurants. Because the culture of white supremacy that contributed to racial segregation in public accommodations began in the white southern home, Cooley also explores domestic eating practices in nascent southern cities and reveals how the most private of activities--cooking and dining-- became a cause for public concern from the meeting rooms of local women's clubs to the halls of the U.S. Congress.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eANGELA JILL COOLEY is an assistant professor of history at Minnesota State University, Mankato. She has a PhD from the University of Alabama and a JD from the George Washington University Law School.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 15, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914997305688,"sku":"9780820347592","price":46.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/mmP0OPhbSD9780820347592.webp?v=1792785369"},{"product_id":"the-dooky-chase-cookbook-hardcover","title":"The Dooky Chase Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLeah Chase\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eDooky Chase's Restaurant, a New Orleans landmark and celebrated bastion of fine Creole food, has welcomed notable individuals as well as thousands of locals through its doors since opening in 1941. The unquestionable authority in the restaurant's kitchen for many of those years, Leah Chase offers here a collection of recipes from the menu and her personal files that have delighted patrons for decades.\u003c\/p\u003e\u003cp\u003eSpiced with exquisite works from the African American art collection that hangs in the restaurant's dining room, this cookbook pairs the flavors of Leah Chase's dishes with anecdotes recounting the restaurant's traditions, origins of the recipes, and memories. This revised and expanded edition presents even more of the restaurant's favorite offerings and features a new chapter on drinks. Dooky Chase's longtime chef and proprietor passed away in 2019, but these pages honor Leah's legacy through recipes and sentiments that will be forever intertwined with the history of New Orleans.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eLoyal to the tenets of Creole cuisine and mindful of her country roots, Leah Chase has been featured in hundreds of publications, including Food \u0026amp; Wine and Saveur. In addition to having hosted her own television program, she appeared numerous times on NPR, CNN, CBS, the Food Network, and many other programs. She was a driving force in the culinary and cultural revival of New Orleans and in the international popularity of Creole cuisine.\u003c\/p\u003e\u003cp\u003e Leah Chase's accolades include honorary degrees from schools across the country. She received a Lifetime Achievement Award from the Southern Foodways Alliance, the Ella Brennan Savoir Faire Award for Excellence from the American Culinary Federation, and the Outstanding Woman Award from the National Council of Negro Women. For her contributions to the culinary world, she was inducted into the James Beard Foundation's Who's Who of Food and Beverages in America in 2010. In 2016, just after her ninety-third birthday, she received the Foundation's Lifetime Achievement Award. As a cultural icon, her portrait hangs in the permanent collection of the National Portrait Gallery in Washington, DC.\u003c\/p\u003e\u003cp\u003eHer beloved husband died in 2016 and Leah Chase reigned over her kitchen every day until her death in 2019 at the age of ninety-six, still surrounded by family and friends. Her joie de vivre remains as an inspiration to all in her cookbooks, a biography, Leah Chase: Listen, I Say Like This, and an inspirational children's book, A Long Way from the Strawberry Patch: The Life of Leah Chase, both written through interviews with the author, Carol Allen.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.87 x 9.13 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 22, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915010707800,"sku":"9781455627660","price":27.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/OTtyCDD3AU9781455627660.webp?v=1792785396"},{"product_id":"brunswick-stew-a-virginia-tradition-hardcover","title":"Brunswick Stew: A Virginia Tradition - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoseph R. Haynes\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eWith roots in Native American, African and European cooking traditions, Brunswick stew developed in colonial- and Federal-era Virginia, when squirrel was a necessary ingredient. By the nineteenth century, the mouthwatering delicacy had become an important part of politicking, celebrating and family gatherings. At the same time, it spread beyond Virginia, following barbecue culture into the Carolinas, Georgia, Tennessee and Kentucky. Drawing on historical and contemporary sources, author, award-winning barbecue cook and Brunswick stew expert Joe Haynes entertains with barbecue stew history, legend and lore, complete with authentic recipes. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJoe's passion for Virginia's food traditions led him to author the book Brunswick Stew: A Virginia Tradition. Joe is also the author of Virginia Barbecue: A History and the Virginia Barbecue Proclamation that unanimously passed as a House Joint Resolution in 2016 wherein it states, \"Resolved by the House of Delegates, the Senate concurring, that the General Assembly designate May through October, in 2016 and in each succeeding year, as Virginia's official Barbecue Season.\" \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 194\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 09, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915340648792,"sku":"9781540227126","price":34.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/1d6j7vyp_T9781540227126.webp?v=1792788726"},{"product_id":"a-culinary-history-of-iowa-sweet-corn-pork-tenderloins-maid-rites-more-hardcover","title":"A Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites \u0026 More - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDarcy Dougherty Maulsby\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eIowa s delectable cuisine is quintessentially midwestern, grounded in its rich farming heritage and spiced with diverse ethnic influences. Classics like fresh sweet corn and breaded pork tenderloins are found on menus and in home kitchens across the state. At the world-famous Iowa State Fair, a dizzying array of food on a stick commands a nationwide cult following. From Maid-Rites to the moveable feast known as RAGBRAI, discover the remarkable stories behind Iowa originals. Find recipes for favorites ranging from classic Iowa ham balls and Steak de Burgo to homemade cinnamon rolls served with chili, of course! Author Darcy Dougherty Maulsby serves up a bountiful history of tasty tradition.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 194\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915387146584,"sku":"9781531698768","price":38.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/aEamJHm2Jo9781531698768.webp?v=1792788764"},{"product_id":"a-culinary-history-of-southern-delaware-scrapple-beach-plums-and-muskrat-hardcover","title":"A Culinary History of Southern Delaware: Scrapple, Beach Plums and Muskrat - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDenise Clemons\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eHistoric farms and waterways crisscross Southern Delaware, connecting its residents to a set of rich culinary traditions. The original Nanticoke inhabitants baked hearty johnnycakes and hunted wild game. Hungry for a taste of home, German settlers developed scrapple from local ingredients. Today s home cooks and chefs draw their bounty from the land and sea for a distinct, seasonal cuisine. Summer strawberries and peaches from local farms and orchards become delectable preserves thanks to treasured family recipes. Come springtime, succulent blue crab reigns supreme. With recipes for regional favorites like beach plum jelly and chicken with slippery dumplings, author Denise Clemons explores the history behind the ingredients and savors the story in every dish.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 162\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915387703640,"sku":"9781531698812","price":36.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/AiWPYV8cRh9781531698812.webp?v=1792788765"},{"product_id":"billings-food-the-flavorful-story-of-montanas-trailhead-hardcover","title":"Billings Food: The Flavorful Story of Montana's Trailhead - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStella Fong\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eBillings' local food scene is bootstrapping and standing tall. Renowned restaurants like TEN boast menus that showcase distinctive local ingredients from trout roe to foraged mushrooms. Restaurants and artisans source from centuries-old establishments like the McGowan family farm, which provides grain to Trailhead Spirits distillery. Mingling regional cuisine with the cosmopolitan influences of far-flung cities, homegrown spots like Lilac and Field House garner national attention with their daily dishes. Teppanyaki cooking and innovative global offerings are quickly diversifying the foodscape. Food journalist Stella Fong provides an eclectic sampling of the people, restaurants, producers and suppliers that contribute to the city s growing palate.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 178\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 11, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915388293464,"sku":"9781531698966","price":36.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/kCmO3aBchw9781531698966.webp?v=1792788766"},{"product_id":"a-birth-of-justice-the-vigilantes-of-virginia-city-paperback","title":"A Birth of Justice: The Vigilantes of Virginia City - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDonna M. McNamara\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eLying in southwestern Montana are the towns of Virginia City and Nevada City. In 1864 the towns possessed the lure of instant wealth, excitement, and adventure that came from gold mines. Along with this excitement came danger-danger posed by men of unsavory character who would not stop at anything to get what they desired. Five men who were residents of the towns fought back by forming a Vigilance Committee with the goal of bringing justice to the men who terrorized the towns. There have been many theories throughout the years of how the vigilantes financed their quest to bring law and order to the territory of Montana. This book explores the work of John Lott as territorial treasurer, author of the Vigilante Oath, and bookkeeper of the Ferreting Fund, a register of names and amounts of money donated to the Vigilantes to restore law and order. This paper is written not as an attempt to legitimize the actions of the vigilantes, but rather to explore the funding of the organization provided by citizens of Alder Gulch; ordinary people who refused to live in an environment where terror reigned, and they feared for their lives and livelihoods.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 92\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.22 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 10, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915390292312,"sku":"9781478789284","price":21.53,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/dfBADSu2XX9781478789284.webp?v=1792788769"},{"product_id":"classic-restaurants-of-oklahoma-city-hardcover","title":"Classic Restaurants of Oklahoma City - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDavid Cathey\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSome of Oklahoma City s earliest famous restaurants included a side of gambling, bootlegging and mayhem. Cattlemen s Cafe changed hands by a roll of the dice one Christmas. In more recent years, establishments like O Mealey s and Adair s positioned the city s identity as a unique, groundbreaking culinary hub. The city became known as the Cafeteria Capital thanks to the revolutionary approach of a diminutive Kansas woman named Anna Maude Smith. Beverly s Chicken-in-the-Rough became a national fried-chicken franchise two decades before Harland Sanders sold his first drumstick. And world-renowned chef Rick Bayless first learned to cook at his parents barbecue restaurant in south Oklahoma City. Join author Dave Cathey as he dishes on these delectable stories and more.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 210\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 05, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915394584920,"sku":"9781540201935","price":38.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/WVzwbm50wA9781540201935.webp?v=1792788775"},{"product_id":"historic-restaurants-of-cincinnati-the-queen-citys-tasty-history-hardcover","title":"Historic Restaurants of Cincinnati: The Queen City's Tasty History - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDann Woellert\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eCincinnati is the home to food inventions, rivalries and restaurants that stand the test of time. The Queen City boasts the invention of both Cincinnati chili and goetta. Mecklenburg Gardens, Arnold's, Izzy's and Scotti's have all operated for over a century. The French restaurant Maisonette was the epitome of fine dining, and Wong Yie's Famous Restaurant took Chinese cuisine from street fare to an exotic experience. Busken Bakery and Frisch's vied for Cincinnati pumpkin pie supremacy by taking digs at each other through billboards and redecorating a Big Boy statue in Busken attire. Author Dann Woellert explores the most iconic eateries, the German influence on Queen City food and what makes dining so unique in Cincinnati.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 194\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 17, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915396387160,"sku":"9781540202147","price":34.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/y1roUjfHnO9781540202147.webp?v=1792788778"},{"product_id":"lost-restaurants-of-sacramento-and-their-recipes-hardcover","title":"Lost Restaurants of Sacramento and Their Recipes - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMaryellen Burns\u003c\/b\u003e (Author), \u003cb\u003eKeith Burns\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFrom saloons and tamale vendors to greasy spoons and neon-lit drive-ins, Sacramento natives Maryellen Burns and Keith Burns trace the trends of California's capital city through 150 years of dining out. Share in the delicious anecdotes and recipes gathered from restaurant owners, employees and patrons as they recall Sacramento's favorite places to eat--a century of Hangtown Fry served at the Saddle Rock, crispy won ton dunked in red sauce at the Hong Kong Cafe, pineapple spare ribs with Mai Tais at Maleville's Coral Reef and burgers and sundaes devoured at Stan's Drive-In. Savor these stories of the ambiance, the service and the grub that created lasting memories and drew crowds, decade after decade, to Sacramento's iconic restaurants.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 178\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 11, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915397009752,"sku":"9781540208248","price":36.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/1zcwkLnDsX9781540208248.webp?v=1792788778"},{"product_id":"it-happens-in-louisiana-peculiar-tales-traditions-recipes-from-the-bayou-hardcover","title":"It Happens in Louisiana: Peculiar Tales, Traditions \u0026 Recipes from the Bayou - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSam Irwin\u003c\/b\u003e (Author), \u003cb\u003eRheta Grimsley Johnson\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eOnly in the Bayou State do Louisianans travel door to door on horseback collecting gumbo ingredients for Mardi Gras gatherings. Residents compete in egg paquer contests to see who can crack their opponent's Easter egg first. Louisiana is a place where frequent collisions with natural disasters can inspire a drink like Pat O'Brien's famous hurricane. And the state's history is filled with colorful figures like Governor Earl K. Long, whose wife committed him to a mental institution--only for him to use his political pull to inspire his own release. Elsewhere these accounts may seem odd or farfetched, but it all happens in Louisiana. Join author Sam Irwin as he details these intriguing Pelican State stories with pithy observations, humorous asides and droll determinations.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 162\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 19, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915399074136,"sku":"9781540202833","price":34.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/qAtOEyyvUr9781540202833.webp?v=1792788781"},{"product_id":"a-culinary-history-of-pittsburg-county-little-italy-choctaw-beer-and-lamb-fries-hardcover","title":"A Culinary History of Pittsburg County: Little Italy, Choctaw Beer and Lamb Fries - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDavid Cathey\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eLong before the era of the foodie, the little coal-mining town of Krebs set the standard for celebrating food in Oklahoma. Its reputation as the Sooner State's Little Italy began in the mid-1870s when Italian immigrants chased the coal boom to Pittsburg County, deep in the heart of the Choctaw Nation. After 150 years, Italians and Choctaw neighbors are now bound by pasta, homemade cheeses and sausages and native beer once brewed illegally in basement bathtubs and delivered by children from door to door. Stop by for a steak at GiaComo's, a Choc at Pete's Place, lamb fries at the Isle of Capri, gnocchi at Roseanna's or a gourd of caciocavallo at Lovera's--venues that have proven impervious to time and hardship. Join Food Dude Dave Cathey on a tour through this colorful and delicious history.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 146\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 23, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915399663960,"sku":"9781540208873","price":35.62,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/bb-Ejnw0fu9781540208873.webp?v=1792788782"},{"product_id":"the-columbus-food-truck-cookbook-hardcover","title":"The Columbus Food Truck Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRenee Casteel Cook\u003c\/b\u003e (Author), \u003cb\u003eTiffany Harelik\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eEvery food truck in Columbus has a story. Jim Pashovich, godfather of the local scene, honors his Macedonian heritage with his fleet of Pitabilities trucks. After working as a New York City line cook, Catie Randazzo returned to Columbus to open Challah! and wow the hometown crowd with her reimagined Jewish comfort food. Chef Tony Layne of Por Ketta serves up rotisserie-style porcine fare in his tin-roofed truck. Established favorites like Paddy Wagon and Explorers Club pair with the city s best nightlife venues and breweries to extend their offerings at permanent pop-up kitchens. With insider interviews and over thirty recipes, food authors Tiffany Harelik and Renee Casteel Cook chew their way through the thriving food truck scene of Columbus.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 178\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 02, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915401040216,"sku":"9781540203502","price":36.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/un38Ao32Mm9781540203502.webp?v=1792788784"},{"product_id":"louisiana-crawfish-a-succulent-history-of-the-cajun-crustacean-hardcover","title":"Louisiana Crawfish: A Succulent History of the Cajun Crustacean - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSam Irwin\u003c\/b\u003e (Author), \u003cb\u003eMarcelle Bienvenu\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eThe hunt for red crawfish is the thing, the raison d'etre, of Acadian spring. Introduced to Louisiana by the swamp dwellers of the Atchafalaya Basin, the crawfish is a regional favorite that has spurred a $210 million industry. Whole families work at the same fisheries, and annual crawfish festivals dominate the social calendar. More importantly, no matter the occasion, folks take their boils seriously: they'll endure line cutters, heat and humidity, mosquitoes and high gas prices to procure crawfish for their families' annual backyard boils or their corporate picnics. Join author Sam Irwin as he tells the story--complete with recipes and tall tales--of Louisiana's favorite crustacean: the crawfish.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 178\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 18, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915402285400,"sku":"9781540209177","price":36.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/YPVY2CwR-m9781540209177.webp?v=1792788786"},{"product_id":"a-culinary-history-of-kentucky-burgoo-beer-cheese-and-goetta-hardcover","title":"A Culinary History of Kentucky: Burgoo, Beer Cheese and Goetta - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eFiona Young-Brown\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003ePull up a chair to the kitchen table and enjoy a delicious adventure through Bluegrass food history. Kentucky's cuisine can be traced back to Cherokee, Irish, Scottish, English and German roots, among others. A typical Kentucky meal might have the standard meat and three, but there are many dishes that can't be found anywhere else. Poke sallet, despite its toxic roots and berries, is such a favorite in parts of eastern Kentucky that an annual festival celebrates it. Find recipes for dishes from burgoo to hog to moonshine and frogs. Join author Fiona Young-Brown as she details all the delectable delights sure to make the mouth water.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 162\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 01, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915402875224,"sku":"9781540209276","price":36.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/5sVtm5Z3QR9781540209276.webp?v=1792788787"},{"product_id":"a-culinary-history-of-cape-may-salt-oysters-beach-plums-cabernet-franc-hardcover","title":"A Culinary History of Cape May: Salt Oysters, Beach Plums \u0026 Cabernet Franc - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJohn Howard-Fusco\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eCape May is America s first seaside resort, and with that comes a mouthwatering food history. The New York Times even proclaimed the city Restaurant Capital of New Jersey. The first settlers, the Kechemeche of the Lenape tribe, feasted on the fish and wild game in the area. The whaling industry briefly brought attention to the island, but Ellis Hughes s 1801 advertisement offering seashore entertainment with fish, oysters, crabs, and good liquors gave birth to a beachside haven. From the mint juleps to the Sunny Hall Cafe and the Chalfonte, culinary creativity thrives on the shore. Modern chefs like Lucas Manteca at the Red Store and Brooke Dodds s Empanada Mamas help keep the unique flair alive. Author John Howard-Fusco traces the roots of the delectable dishes and recipes from long ago to the modern day.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 178\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 03, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915404251480,"sku":"9781540215444","price":36.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/edqT7wUTs9781540215444.webp?v=1792788789"},{"product_id":"new-hampshire-diners-classic-granite-state-eateries-hardcover","title":"New Hampshire Diners: Classic Granite State Eateries - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLarry Cultrera\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eNew Hampshire loves its classic diners. Porcelain-enameled and stainless steel facades dot the highways and collective memories of the state. They are the unofficial town halls where news great and small is discussed over a steaming cup of coffee. New Hampshire has lost many diners over the last five decades, but there are still plenty of vintage or retro-inspired eateries that serve up homey meals and local stories. Visit Roger's Redliner in Portsmouth and dig into a plate of hash browns, or stop in at the Red Arrow in Manchester and reminisce over the loss of the local Rainbow Vet's Diner. Diner historian Larry Cultrera brings more than thirty-three years of research and his own flavor of storytelling to this classic slice of Granite State cuisine.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 162\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 07, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915406250328,"sku":"9781540209818","price":34.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/9A7cudResG9781540209818.webp?v=1792788792"},{"product_id":"rhode-island-clam-shacks-hardcover","title":"Rhode Island Clam Shacks - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eChristopher Scott Martin\u003c\/b\u003e (Author), \u003cb\u003eDavid Norton Stone\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSteamships once plied the waters of Narragansett Bay, carrying thousands of guests to feasts of clams prepared in every way imaginable at scenic spots like Rocky Point and Crescent Park. After hurricanes and pollution destroyed Rhode Island s soft-shell clam and oyster beds, the quahog became the state s favorite bivalve, and Rhode Islanders took to their automobiles and drove to the beach for clam cakes and chowder at the shacks and chowder houses that carried on the old traditions. Quahogging remains a major business in Rhode Island, where men and women continue to make a living from the sea. The long lines at take-out windows attest that the future of Rhode Island s clam shacks is secure as they successfully balance changing tastes with time-honored recipes.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 130\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 9.61 x 6.69 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 24, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915407626584,"sku":"9781540215673","price":34.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/REe2d5-qCr9781540215673.webp?v=1792788794"},{"product_id":"the-abalone-king-of-monterey-pop-ernest-doelter-pioneering-japanese-fishermen-the-culinary-classic-that-saved-an-industry-hardcover","title":"The Abalone King of Monterey: \"Pop\" Ernest Doelter, Pioneering Japanese Fishermen \u0026 the Culinary Classic That Saved an Industry - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTim Thomas\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 146\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 06, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915408183640,"sku":"9781540221117","price":34.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/L0lPA30-Bk9781540221117.webp?v=1792788794"},{"product_id":"michigan-apples-history-tradition-hardcover","title":"Michigan Apples: History \u0026 Tradition - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSharon Kegerreis\u003c\/b\u003e (Author), \u003cb\u003eSharon Steffens\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 178\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 02, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915409690968,"sku":"9781540210203","price":36.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/X1iNGzj_dW9781540210203.webp?v=1792788796"},{"product_id":"savannah-food-a-delicious-history-hardcover","title":"Savannah Food: A Delicious History - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStu Card\u003c\/b\u003e (Author), \u003cb\u003eDonald Card\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSavannah's remarkable cuisine is a reflection of its unique history. Delicate local ingredients are balanced carefully using time-honored techniques to produce unforgettable dishes. Initially a colonial experiment of sorts, Savannah became not only the first capital of Georgia but also the capital of all Lowcountry cuisine. From the insolvent freed from debtors' prisons to help seek new cash crops for England to the religious refugees from Austria-Germany and the Scottish Highlanders, Savannah's eclectic European influences mix neatly with traditional Gullah techniques, surprising local ingredients and world-class seafood. Follow authors and award-winning Savannah Taste Experience Food Tour operators Stu and Donald Card on their journey to find the roots of Savannah's famed dishes and the current restaurant renaissance.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 146\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 10, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915412148568,"sku":"9781540215888","price":35.62,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/LlX9o3vvut9781540215888.webp?v=1792788798"},{"product_id":"lost-restaurants-of-knoxville-hardcover","title":"Lost Restaurants of Knoxville - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePaula A. Johnson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eOver the past 225 years, Knoxville dining has come full circle--from early taverns and saloons to upscale continental cuisine and back to the roots of local eating experiences. Greek immigrants Frank and George Regas founded the legendary Regas Restaurant, which operated for 90 years, spreading culinary influence throughout the entire city. Early country music stars frequented Harold's Deli while visiting the city to perform on Tennessee's first live radio shows. Guests from around the world sat 266 feet in the air at the Sunsphere Restaurant, a fine dining establishment run by the Hardee's Corporation during Knoxville's World's Fair. Discover these and many more fascinating stories as author and historian Paula Johnson dives back in time through the stories of the city's great restaurants.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 226\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.56 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 06, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915413950808,"sku":"9781540227522","price":35.62,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/bsmcQb8nUm9781540227522.webp?v=1792788801"},{"product_id":"san-diego-italian-food-a-culinary-history-of-little-italy-and-beyond-hardcover","title":"San Diego Italian Food: A Culinary History of Little Italy and Beyond - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMaria Desiderata Montana\u003c\/b\u003e (Author), \u003cb\u003eMarco Li Mandri\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eAs ethnic neighborhoods in other cities assimilate to American life, the exuberant local flavor of San Diego's Little Italy remains both culturally and culinarily distinct. Tucked between Interstate 5 and San Diego Bay southeast of San Diego International Airport, the blocks surrounding the landmark Our Lady of the Rosary Roman Catholic Church contain many of the most notable eateries and gourmet cafes in America's Finest City.\" Join Maria Desiderata Montana, a daughter of that Italian heritage and one of the city's most notable food writers, on this savory tour through the zesty Italian food traditions, businesses and recipes both in Little Italy and across San Diego.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 162\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 07, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915414606168,"sku":"9781540210388","price":36.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/I73cA-7dSD9781540210388.webp?v=1792788802"},{"product_id":"ohio-tiki-polynesian-idols-coconut-trees-and-tropical-cocktails-paperback","title":"Ohio Tiki: Polynesian Idols, Coconut Trees and Tropical Cocktails - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJeff Chenault\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eHula girls, palm trees and Tiki gods beckoned Ohioans of the 1950s and '60s as tropical hot spots sprang up in suburban neighborhoods and concrete jungles alike.\u003c\/b\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThe Kon Tiki restaurants of Cleveland and Cincinnati slung rum cocktails to patrons eager for escape to a South Seas paradise. Visitors to the famed Kahiki Supper Club of Columbus, the Tropics in Dayton and Toledo's Aku-Aku could spot celebrities swaying to the exotic sounds of steel guitars and native percussion. Venturing a step beyond restaurants and bars, others decked out theaters, bowling alleys and even a McDonald's in sultry island décor. Join author and Tiki veteran Jeff Chenault on an excursion into a bygone era when the South Pacific came to Ohio.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 176\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 09, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915414933848,"sku":"9781467142472","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/cVSCKa9oy89781467142472.webp?v=1792788802"},{"product_id":"memphis-barbecue-a-succulent-history-of-smoke-sauce-soul-hardcover","title":"Memphis Barbecue: A Succulent History of Smoke, Sauce \u0026 Soul - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCraig Meek\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eMemphis is equal parts music and food--the products of a community marked with grit and resiliency. The city's blues and soul music have lifted spirits, while barbecue has been a serious business ever since pork first entered the culinary landscape of Memphis with Spanish explorer Hernando de Soto, who brought the New World its first herd of pigs. Succulent pulled pork and ribs have become part of the fabric of life in the River City, and today they are cooked up in kitchens ranging from the internationally acclaimed, like Corky's, to the humblest of roadside dives. Told through the history of its barbecue is the story of the city of Memphis, from legendary joints like Leonard's Barbecue, where Elvis Presley hosted private parties, to lesser-known places like William's Bar-B-Q in the West Memphis, Arkansas neighborhood where wild, late-night blues juke joints served as a red-light district across the river from Beale Street in the 1950s and '60s. Sink your teeth into this rich history chock-full of interviews and insights from the city's finest pitmasters and 'cue gurus who continue the long tradition of creating art with meat and flame.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 146\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 10, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915415228760,"sku":"9781540210425","price":35.62,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/YyIL51nR679781540210425.webp?v=1792788803"},{"product_id":"classic-restaurants-of-new-orleans-paperback","title":"Classic Restaurants of New Orleans - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAlexandra Kennon\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEvery New Orleanian knows Leah Chase's gumbo, but few realize that the Freedom Fighters gathered and strategized over bowls of that very dish.\u003c\/b\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eOr that Parkway's roast beef po-boy originated in a streetcar conductors' strike. In a town where Antoine's Oysters Rockefeller is still served up by the founder's great-great-grandson, discover the chefs and restaurateurs who kept their gas flames burning through the Great Depression and Hurricane Katrina. Author Alexandra Kennon weaves the classic offerings of Creole grande dames together with contemporary neighborhood staples for a guide through the Crescent City's culinary soul. From Brennan's Bananas Foster to Galatoire's Soufflé Potatoes, this collection also features a recipe from each restaurant, allowing readers to replicate iconic New Orleans cuisine at home.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 9 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 04, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915416080728,"sku":"9781467142830","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/202qj5MVNE9781467142830.webp?v=1792788804"},{"product_id":"culinary-history-of-the-finger-lakes-from-the-three-sisters-to-riesling-hardcover","title":"Culinary History of the Finger Lakes: From the Three Sisters to Riesling - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLaura Winter Falk\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eA bounty of crisp apples, heirloom produce, artisan cheeses and grass-fed meats complement the heady libations of the Finger Lakes wine country. Culinary luminaries and home cooks alike use these regional ingredients to craft classic and unique dishes, like Moosewood's apple spice cake. Finger Lakes foodie and vinophile Laura Winter Falk, PhD, explores the Finger Lakes' gustatory legacy and evolution, from the Iroquois' Three Sisters--corn, squash and beans--to the farm-to-table restaurants that celebrate the harvest of their neighbors. With recipes from regional chefs paired perfectly with an array of local wines, savor the delectable culinary history of New York's Finger Lakes region.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 162\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 16, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915416441176,"sku":"9781540210463","price":36.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/aGeRozaKMi9781540210463.webp?v=1792788805"},{"product_id":"the-florida-cracker-cookbook-recipes-stories-from-cabin-to-condo-paperback","title":"The Florida Cracker Cookbook: Recipes \u0026 Stories from Cabin to Condo - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoy Sheffield Harris\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom a one-story cabin in the piney woods of the Panhandle to a high-rise condo along the glistening waterways, Cracker cooking in Florida has evolved with our tastes and times.\u003c\/b\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eWhen supplies were limited and the workday arduous, black coffee with leftover cornbread might serve as breakfast. Today's bounty and life's relative ease bring mornings with lattes and biscotti, biscuits and sausage gravy. What's on the plate has changed, but our heritage infuses who we are. As we follow the path laid out by gastronomic pioneers, this culinary quest, guided by sixth-generation Cracker Joy Sheffield Harris, will whet your appetite with recipes and sumptuous reflections. Pull up a chair and dig in.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJoy Sheffield Harris was born in Tripoli, Libya, on Wheelus Field Air Force Base but moved to Florida just in time to attend Humpty Dumpty Kindergarten and, later, Florida State University. She was a home economics and history teacher, as well as a marketing specialist for both the Florida Department of Natural Resources and the Florida Poultry Federation. Joy met her husband, Jack, while promoting Florida's natural bounty on television in the early '80s. After they were married, they briefly owned a restaurant with friends, called Harris and Company, and in 2010 they co-wrote Easy Breezy Florida Cooking. Other books by Joy are A Culinary History of Florida and Florida Sweets.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 176\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 28, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915416736088,"sku":"9781467143196","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/4H3eSDRTNH9781467143196.webp?v=1792788805"}],"url":"https:\/\/usa-markt.com\/collections\/books-cooking-state-local.oembed","provider":"usa-markt","version":"1.0","type":"link"}