| Richmond's Culinary History: Seeds of Change Contributor(s): Egan, Maureen (Author), Winiecki, Susan (Author), Sorensen, Leni (Foreword by) |
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ISBN: 1467138150 ISBN-13: 9781467138154 Publisher: History Press OUR PRICE: $19.79 Product Type: Paperback - Other Formats Published: October 2017 |
| Additional Information |
| BISAC Categories: - History | United States - State & Local - South (al,ar,fl,ga,ky,la,ms,nc,sc,tn,va,wv) - Cooking | History - Cooking | Regional & Ethnic - American - Southern States |
| Dewey: 641.300 |
| LCCN: 2017945027 |
| Series: American Palate |
| Physical Information: 0.6" H x 6" W x 8.9" (0.90 lbs) 192 pages |
| Themes: - Locality - Richmond-Petersburg, Virginia - Geographic Orientation - Virginia |
| Descriptions, Reviews, Etc. |
| Publisher Description: Richmond's culinary history spans more than four hundred years and includes forgotten cooks and makers who paved the way for Richmond's vibrant modern food scene. The foodways of local Indian tribes were pivotal to the nation. Unconventional characters such as Mary Randolph, Jasper Crouch, Ellen Kidd, Virginia Randolph and John Dabney used food and drink to break barriers. Family businesses like C.F. Sauer and Sally Bell's Kitchen, recipient of a James Beard America's Classic Award, shaped the local community. Virginia Union University students and two family-run department stores paved the way for restaurant desegregation. Local journalists Maureen Egan and Susan Winiecki, founders of Fire, Flour & Fork, offer an engaging social history complete with classic Richmond recipes. |