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: Suzanne Corbett
Publisher: History Press
ISBN: 9781540249852
Category :
Languages : en
Pages : 162
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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 bu...
Author: Madeline Matson
Publisher: University of Missouri Press
ISBN: 9780826209603
Category : Cooking
Languages : en
Pages : 168
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Book Description
Corn, squash, and beans from the Native Americans; barbecue sauces from the Spanish; potatoes and sausages from the Germans: Missouri's foods include a bountiful variety of ingredients. In Food in Missouri: A Cultural Stew, Madeline Matson takes readers on an enticing journey through the history of this state's food, from the hunting and farming methods of the area's earliest inhabitants, through the contributions of the state's substantial African American population, to the fast-food purveyors of the microwave age. Tracing the history of food preparation, preservation, and marketing, while highlighting the cultural traditions that engendered each change, Matson shows how advances in farming methods, the invention of the electric range, the development of cookbooks, and three waves of immigration have profoundly influenced what Missourians eat today. Along the way, she highlights some of the key people, places, and institutions in Missouri's food history: Irma S. Rombauer, author of Joy of Cooking; Stark Bro's Nurseries and Orchards in Louisiana, Missouri, the largest family-owned fruit-tree nursery in the world and the home of Delicious, Golden Delicious, and Gala apples; St. Louis's Soulard Market, established in 1779 and said to be the oldest public market west of the Mississippi; and Stone Hill Winery, a leader in Hermann's nationally recognized wine- making industry. By bringing to life the traditions behind the foods we eat every day, Food in Missouri provides a unique perspective on the people who explored and settled the state, showing that Missouri's rich heritage truly is a cultural stew.
Author:
Publisher:
ISBN: 9781681842783
Category : Cooking
Languages : en
Pages : 240
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Book Description
"In 2021 the current Missouri Governor's Mansion will be 150 and the State of Missouri will be 200. This book celebrates the history of the mansion and the state through select mansion recipes and recipes from well-known Missouri restaurants"--
Author: Carol Fisher
Publisher: University of Missouri Press
ISBN: 0826266347
Category : Cooking
Languages : en
Pages : 234
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Book Description
"A revealing look at the history of Missouri cookbooks from the 1800s to today. From Julia Clark's simple frontier recipes to Irma Rombauer's encyclopedic Joy of Cooking to Missouri producers' online recipe collections, the Fishers show how cookbooks provide history lessons, document changing food ways, and demonstrate the cultural diversity of the state"--Provided by publisher.
Author: June Cozine
Publisher:
ISBN:
Category : Missouri
Languages : en
Pages : 25
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Book Description
Author:
Publisher:
ISBN: 9780913504833
Category : Cooking
Languages : en
Pages : 258
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Book Description
The history and hospitality of the Missouri Governor's Mansion.
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: Nina Furstenau
Publisher:
ISBN: 9781938905087
Category : Cooking
Languages : en
Pages : 0
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Book Description
Nina Furstenau has taken to the hills to explore verdant rolling land, winding rivers, good people, and good food. Savor Missouri is a food and travel temptation-- come along for the ride to the river hills for tasty food finds, beautiful vistas, and historic and quaint communities. Our great rivers, the Missouri, the Mississippi, and the Meramec, are agri-tourism magnets with visitors coming to follow wine trails, pick peaches, buy fresh honey, smoked meats, and more.
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.
