A Culinary History of Missouri PDF Download
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Author: Suzanne Corbett
Publisher: Arcadia Publishing
ISBN: 1439673586
Category : History
Languages : en
Pages : 160
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Book Description
Missouri's history is best told through food, from its Native American and later French colonial roots to the country's first viticultural area. Learn about the state's vibrant barbecue culture, which stems from African American cooks, including Henry Perry, Kansas City's barbecue king. Trace the evolution of iconic dishes such as Kansas City burnt ends, St. Louis gooey butter cake and Springfield cashew chicken. Discover how hardscrabble Ozark farmers launched a tomato canning industry and how a financially strapped widow, Irma Rombauer, would forever change how cookbooks were written. Historian and culinary writer Suzanne Corbett and food and travel writer Deborah Reinhardt also include more than eighty historical recipes to capture a taste of Missouri's history that spans more than two hundred years.
Author: Suzanne Corbett
Publisher: Arcadia Publishing
ISBN: 1439673586
Category : History
Languages : en
Pages : 160
Get Book Here
Book Description
Missouri's history is best told through food, from its Native American and later French colonial roots to the country's first viticultural area. Learn about the state's vibrant barbecue culture, which stems from African American cooks, including Henry Perry, Kansas City's barbecue king. Trace the evolution of iconic dishes such as Kansas City burnt ends, St. Louis gooey butter cake and Springfield cashew chicken. Discover how hardscrabble Ozark farmers launched a tomato canning industry and how a financially strapped widow, Irma Rombauer, would forever change how cookbooks were written. Historian and culinary writer Suzanne Corbett and food and travel writer Deborah Reinhardt also include more than eighty historical recipes to capture a taste of Missouri's history that spans more than two hundred years.
Author: Kerri Linder
Publisher: Arcadia Publishing
ISBN: 1439665877
Category : History
Languages : en
Pages : 130
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Book Description
Columbia's culinary history is chock-full of restaurants that not only satisfied appetites but also provided gathering places to build community. Gentry's Tavern served wild game along the Boonslick Trail. Hungry and broke students could grab a meal on credit from Ralph Morris at the Ever Eat Café during the Depression. During and after World War II, Ambrose's Café required students to give up their seats to men in uniform. Segregation didn't stop Annie Fisher from making her fortune serving her famous beaten biscuits. These stories and more are as rich as the cinnamon rolls served at Breisch's. Join Columbia native Kerri Linder as she shares the stories and memories wrapped around the food of Columbia's iconic restaurants.
Author: Andrea L. Broomfield
Publisher: Rowman & Littlefield
ISBN: 1442232897
Category : Cooking
Languages : en
Pages : 257
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Book Description
While some cities owe their existence to lumber or oil, turpentine or steel, Kansas City owes its existence to food. From its earliest days, Kansas City was in the business of provisioning pioneers and traders headed west, and later with provisioning the nation with meat and wheat. Throughout its history, thousands of Kansas Citians have also made their living providing meals and hospitality to travelers passing through on their way elsewhere, be it by way of a steamboat, Conestoga wagon, train, automobile, or airplane. As Kansas City’s adopted son, Fred Harvey sagely noted, “Travel follows good food routes,” and Kansas City’s identity as a food city is largely based on that fact. Kansas City: A Food Biography explores in fascinating detail how a frontier town on the edge of wilderness grew into a major metropolis, one famous for not only great cuisine but for a crossroads hospitality that continues to define it. Kansas City: A Food Biography also explores how politics, race, culture, gender, immigration, and art have forged the city’s most iconic dishes, from chili and steak to fried chicken and barbecue. In lively detail, Andrea Broomfield brings the Kansas City food scene to life.
Author: Gwen McKee
Publisher:
ISBN: 9780937552445
Category : Cooking
Languages : en
Pages : 304
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Book Description
Each cookbook in Quail Ridge Press' acclaimed "Best of the Best State Cookbook Series" contains favorite recipes submitted from the most popular cookbooks published in the state. The cookbooks are contributed by junior leagues, community organizations, popular restaurants, noted chefs, and just plain good cooks. From best-selling favorites to small community treasures, each contributing cookbook is featured in a catalog section that provides a description and ordering information -- a bonanza for anyone who collects cookbooks. Beautiful photographs, interesting facts, original illustrations and delicious recipes capture the special flavor of each state.
Author: Michael W. Twitty
Publisher: HarperCollins
ISBN: 0062876570
Category : Cooking
Languages : en
Pages : 505
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Book Description
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
Author: Suzanne Corbett
Publisher: Reedy Press LLC
ISBN: 1681061147
Category : Travel
Languages : en
Pages : 277
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Book Description
Are you hungry? Hungry for something different, something familiar, something savory, and something sweet - something found in and around St. Louis that satisfies what you uniquely crave. Suzanne Corbett is hungry, too. It’s driven her to survey and visit countless tables, fields and markets. Savoring foods and experiences that can uniquely satisfy what one craves in St. Louis. Unique Eats and Eateries of St. Louis serves as a guide to St. Louis’ virtual smorgasbord of eats. Featuring 99 favorite picks that fill the plate and grocery cart with foods both classic to trendy to regional restaurants, producers and products. Divided into sections such as Plates with a Past, Hot Hearths/Cool Creams and Global Grub, Unique Eats and Eateries of St. Louis looks at the story behind each eat or eatery via vignette overviews covering the plates, places, history or people beyond a menu. A quick reference guide gourmands, foodies and the culinary curious will want to digest before heading out to gobble up St. Louis.
Author: Suzanne Corbett
Publisher:
ISBN: 9780911921380
Category : Cooking
Languages : en
Pages : 0
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Book Description
Author: John W. Brown
Publisher: Reedy Press LLC
ISBN: 1681062984
Category : Travel
Languages : en
Pages : 191
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Book Description
Missouri is called the Show-Me State for a good reason. From cosmopolitan rooftop bars to breathtaking mountain views, there are so many amazing things to do here that you could spend a lifetime exploring and still not cover it all. Make your goal easier with 100 Things to Do in Missouri Before You Die, a curated collection of the best from every corner of the state. Discover architectural wonders beyond the Arch, outdoor escapes like scuba diving in the Bonne Terre Mine, and museums and festivals celebrating everything from ragtime to road trips. Take the time to experience the legacy of George Washington Carver, Daniel Boone, Laura Ingalls Wilder, and Harry S. Truman. Find ideas for exploring the Ozark mountains, Missouri’s big cities, unique small towns, and even prehistoric caves. Don’t miss insider tips to world-famous attractions, distinctive food and nightlife scenes, cultural creatives in fashion and the arts, and where to shop for everything from fine furniture to fine whiskey. Local authors John W. Brown and Amanda E. Doyle invite you to buckle up for this nonstop adventure ride around their home state. Special features such as seasonal and themed itineraries make planning a snap, so there should never be a reason for you or your family to say, “I have nothing to do!”
Author: Erin Rowe
Publisher: Arcadia Publishing
ISBN: 1439662495
Category : Cooking
Languages : en
Pages : 162
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Book Description
Discover the rich history of Northwest Arkansas with this volume of classic recipes, culinary traditions, and stories full of nostalgic flavor. In the 1890s, Ozark apples fed the nation. Welch’s Concord grapes grew in Arkansas vineyards. Local poultry king, Tyson, still satisfies America's chicken craving. Now food writer and Arkansas native Erin Rowe recounts these and other tales of Northwest Arkansas’ High South cuisine, as well as her own adventures stomping grapes, canning hominy, picking Muscadines, gathering wild watercress and tracking honeybees. Illustrated throughout with historic photographs, An Ozark Culinary History celebrates the region’s cuisine and foodways from chow-chow to moonshine. Featuring fifty heirloom recipes dating as far back as the early 1800s, it’s sure to whet your curiosity and appetite.
Author: Jan Phillips
Publisher:
ISBN: 9781887247184
Category : Cooking (Wild foods)
Languages : en
Pages : 248
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Book Description
A guide to locating and preparing wild edible plants growing in Missouri. Each plant has a botanical name attached. The length or season of the flower bloom is listed; where that particular plant prefers to grow; when the plant is edible or ready to be picked, pinched, or dug; how to prepare the wildings; and a warning for possible poisonous or rash-producing plants or parts of plants.--from Preface (p. vi).
