| Cincinnati Food: A History of Queen City Cuisine Contributor(s): Campbell, Polly (Author) |
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ISBN: 1467141526 ISBN-13: 9781467141529 Publisher: History Press OUR PRICE: $19.79 Product Type: Paperback - Other Formats Published: September 2020 |
| Additional Information |
| BISAC Categories: - Cooking | Individual Chefs & Restaurants - Cooking | Regional & Ethnic - American - Middle Atlantic States |
| Dewey: 641.300 |
| LCCN: 2020934425 |
| Physical Information: 0.4" H x 6" W x 8.9" (0.85 lbs) 176 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Over the years, Cincinnati has earned a reputation for conservatism and keeping to itself, especially regarding food, but that's changing. Old favorites like cinnamon-scented chili on spaghetti, ice cream with huge chocolate chunks and old-fashioned German butchers selling goetta, brats and metts are being rediscovered--and in some cases re-created. A similar urge for experimentation and innovation from restaurants, farmers' markets and food producers is bringing new energy to the city's tables. Gathering the stories of the pioneers and the entrepreneurs of the past and the present, Enquirer food critic Polly Campbell unfolds how Cincinnati's history has set the table for its menu today. |