Culinary History of West Virginia, A: From Ramps to Pepperoni Rolls PDF Download
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Author: Shannon Colaianni Tinnell
Publisher: Arcadia Publishing
ISBN: 1625859252
Category : History
Languages : en
Pages : 160
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Book Description
The Mountain State's irregular borders and rugged geography are home to a fascinating mix of cultures, landscapes and foods. West Virginia's culinary history is rooted among the native fauna and flora that early residents hunted and foraged, and the taste of pawpaws and ramps is familiar across the state. Immigrants brought international flavors to Appalachian cuisine, resulting in local traditions like moonshine and the iconic pepperoni roll. Historian, author and West Virginia native Shannon Colaianni Tinnell explores a history that is still being written by a new generation hungry for tradition and authenticity.
Author: Shannon Colaianni Tinnell
Publisher: Arcadia Publishing
ISBN: 1625859252
Category : History
Languages : en
Pages : 160
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Book Description
The Mountain State's irregular borders and rugged geography are home to a fascinating mix of cultures, landscapes and foods. West Virginia's culinary history is rooted among the native fauna and flora that early residents hunted and foraged, and the taste of pawpaws and ramps is familiar across the state. Immigrants brought international flavors to Appalachian cuisine, resulting in local traditions like moonshine and the iconic pepperoni roll. Historian, author and West Virginia native Shannon Colaianni Tinnell explores a history that is still being written by a new generation hungry for tradition and authenticity.
Author: Candace Nelson
Publisher:
ISBN: 9781943665747
Category : Cooking
Languages : en
Pages : 0
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Book Description
The pepperoni roll, a soft bread roll with pepperoni baked in the middle, originated in the coal mining areas of north central West Virginia when Italian immigrants invented a food that could be eaten easily underground. This spicy snack soon found its way out of the mines and into bakeries, bread companies, restaurants, and event venues around the state, often with additional ingredients like cheese, red sauce, or peppers. As the pepperoni roll's reputation moves beyond the borders of West Virginia, this food continues to embody the culinary culture of its home state. It is now found at the center of bake-offs, eating contests, festivals, as a gourmet item on local menus, and even on a bill in the state's legislature. The West Virginia Pepperoni Roll is a comprehensive history of the unofficial state food of West Virginia. With over 100 photographs and countless recipes and recollections, it tells the story of the immigrants, business owners, laborers, and citizens who have developed and devoured this simple yet practical food since its invention.
Author: Suzanne McMinn
Publisher: Harper Collins
ISBN: 0062223720
Category : Biography & Autobiography
Languages : en
Pages : 284
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Book Description
Suzanne McMinn, a former romance writer and founder of the popular blog chickensintheroad.com, shares the story of her search to lead a life of ordinary splendor in Chickens in the Road, her inspiring and funny memoir. Craving a life that would connect her to the earth and her family roots, McMinn packed up her three kids, left her husband and her sterile suburban existence behind, and moved to rural West Virginia. Amid the rough landscape and beauty of this rural mountain country, she pursues a natural lifestyle filled with chickens, goats, sheep—and no pizza delivery. With her new life comes an unexpected new love—"52," a man as beguiling and enigmatic as his nickname—a turbulent romance that reminds her that peace and fulfillment can be found in the wake of heartbreak. Coping with formidable challenges, including raising a trio of teenagers, milking stubborn cows, being snowed in with no heat, and making her own butter, McMinn realizes that she’s living a forty-something’s coming-of-age story. As she dares to become self-reliant and embrace her independence, she reminds us that life is a bold adventure—if we’re willing to live it. Chickens in the Road includes more than 20 recipes, craft projects, and McMinn’s photography, and features a special two-color design.
Author: Denise Clemons
Publisher: Arcadia Publishing
ISBN: 1625858159
Category : History
Languages : en
Pages : 160
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Book Description
Historic 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.
Author: John Alexander Williams
Publisher: W. W. Norton & Company
ISBN: 0393243834
Category : History
Languages : en
Pages : 241
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Book Description
John Alexander Williams's West Virginia: A History is widely considered one of the finest books ever written about the state. In his clear, eminently readable style, Williams organizes the tangled strands of West Virginia's past around a few dramatic events—the battle of Point Pleasant, John Brown's insurrection in Harper's Ferry, the Paint Creek labor movement, the Hawk's Nest and Buffalo Creek disasters, and more. Williams uses these pivotal events as introductions to the larger issues of statehood, Civil War, unionism, and industrialization. Along the way, Williams conveys a true feel for the lives of common West Virginians, the personalities of the state's memorable characters, and the powerful influence of the land itself on its own history.
Author: Rick McDaniel
Publisher: Arcadia Publishing
ISBN: 1625841469
Category : History
Languages : en
Pages : 316
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Book Description
Fried chicken, rice and gravy, sweet potatoes, collard greens and spoon bread - all good old fashioned, down-home southern foods, right? Wrong. The fried chicken and collard greens are African, the rice is from Madagascar, the sweet potatoes came to Virginia from the Peruvian Andes via Spain, and the spoon bread is a marriage of Native American corn with the French souffl technique thought up by skilled African American cooks. Food historian Rick McDaniel takes 150 of the South's best-loved and most delicious recipes and tells how to make them and the history behind them. From fried chicken to gumbo to Robert E. Lee Cake, it's a history lesson that will make your mouth water. What southerners today consider traditional southern cooking was really one of the world's first international cuisines, a mlange of European, Native American and African foods and influences brought together to form one of the world's most unique and recognizable cuisines.
Author: Todd Blackledge
Publisher: Center Street
ISBN: 1455547271
Category : Travel
Languages : en
Pages : 224
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Book Description
College football culture is captured through the food, small town characters, and college life that makes Saturdays in autumn something fans look forward to every year. In TASTE OF THE TOWN, Todd Blackledge, host of the enormously popular ESPN segment "Taste of the Town," focuses on popular college towns by telling you where to eat, what to eat, and great stories about college football traditions across America. With over 100 recipes from the chefs of the featured restaurants and the coach (or wife) of the hometown team you will be left hungry and excited to try out the popular football food for yourselves! Behind-the-scenes photos, shot on location, enhance the energy of the fun and food featured in each town. This book about football, food, and college culture showcases the coaches, players, chefs, and rabid fans who regularly join together to talk about their common passion.
Author: Otis K. Rice
Publisher: University Press of Kentucky
ISBN: 0813137667
Category : History
Languages : en
Pages : 656
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Book Description
" An essential resource for scholars, students, and all lovers of the Mountaineer State. From bloody skirmishes with Indians on the early frontier to the Logan County mine war, the story of West Virginia is punctuated with episodes as colorful and rugged as the mountains that dominate its landscape. In this first modern comprehensive history, Otis Rice and Stephen Brown balance these episodes of mountaineer individualism against the complexities of industrial development and the growth of social institutions, analyzing the events and personalities that have shaped the state. To create this history, the authors weave together many strands from the past and present. Included among these are geological and geographical features; the prehistoric inhabitants; exploration and settlement; relations with the Indians; the land systems and patterns of ownership; the Civil War and the formation of the state from the western counties of Virginia; the legacy of Reconstruction; politics and government; industrial development; labor problems and advances; and cultural aspects such as folkways, education, religion, and national and ethnic influences. For this second edition, the authors have added a new chapter, bringing the original material up to date and carrying the West Virginia story through the presidential election of 1992. Otis K. Rice is professor emeritus of history and Stephen W. Brown is professor of history at West Virginia Institute of Technology.
Author: Akila Sankar McConnell
Publisher: Arcadia Publishing
ISBN: 1467141232
Category : History
Languages : en
Pages : 192
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Book Description
Atlanta's cuisine has always been an integral part of its identity. From its Native American agricultural roots to the South's first international culinary scene, food has shaped this city, often in unexpected ways. Trace the evolution of iconic dishes like Brunswick stew, hoecakes and peach pie while celebrating Atlanta's noted foodies, including Henry Grady, Martin Luther King Jr. and Nathalie Dupree. Be transported to the beginnings of notable restaurants and markets, including Durand's at the Union Depot, Busy Bee Caf , Mary Mac's Tearoom, the Municipal Market and the Buford Highway Farmers Market. With fourteen historic recipes, culinary historian Akila Sankar McConnell proves that food will always be at the heart of Atlanta's story.
Author: Joseph R. Haynes
Publisher: Arcadia Publishing
ISBN: 1625859643
Category : Cooking
Languages : en
Pages : 192
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Book Description
With 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.
