Catalog Search Results
Author
Series
Language
English
Formats
Description
"Boston has a long history with distilled spirits, from Colonial times through Prohibition. More recently, there has been a resurgence in the craft distilling industry from Cape Ann to Cape Cod. Regional standouts such as Boston Harbor Distillery, Bully Boy Distillers and Short Path Distillery have opened up a new era, with more than a dozen new businesses now on the scene. The ingredients, production processes and marketing techniques are as varied...
Author
Series
Language
English
Formats
Description
"In 1976, the picturesque, agrarian Napa Valley was all but unknown to those who didn't live there. That changed dramatically when Steven Spurrier and Patricia Gallagher decided to host a blind tasting of American and French wines in Paris. When wines from California defeated those of France, the world was shocked, an industry reawakened, and Napa Valley exploded in a frenzy of growth and development. Families who had farmed for generations battled...
Author
Series
Language
English
Description
Get to know this West Texas region by tasting flavorful recipes, meeting the colorful locals, discovering the rich history, and much more.
Early settlers of the Big Bend honed a culture of self-reliance, resilience and creativity. Today, this is reflected in the diverse art, music and cuisine of the area that draw visitors undeterred by its isolation. Though sparsely populated, Big Bend is home to nationally acclaimed restaurants and chefs, as well...
Author
Series
Language
English
Description
The name may remind you of a certain word-based board game, but scrapple has been an essential food in Mid-Atlantic kitchens for hundreds of years, the often-overlooked king of breakfast meats. Developed by German settlers of Pennsylvania, scrapple was made from the "scraps" of meat cut from the day's butchering to avoid waste. Pork trimmings were stewed until tender, ground like sausage, and blended with broth, cornmeal, and buckwheat flour. Crispy...
Author
Series
Language
English
Description
"Tells the tales of some of Florida's most famous desserts, from Key lime pie to citrus candy to the famous feud cake at Captain Anderson's Restaurant." -Panama City News Herald
Sweets and the Sunshine State are a match made in heaven. Centuries ago, native Floridians used honey to sweeten dishes, as well as prickly pears and other wild fruits and berries. Spanish explorers introduced citrus to the area, leading to a major industry. Florida pioneers...
Author
Series
Language
English
Description
Moonshining is deep-rooted in the history of Oregon.
In 1844, when it was still Oregon Territory, one of the first moonshiners, James Conner, challenged a lawman to a duel for busting his illegal operation. The McKenzie River Bandits had better luck hiding from the law and produced bootleg booze for nearly five years before their arrest. It wouldn't be the last time they were caught. Over the years, outlaw moonshiners engaged in car chases, shootouts...
Author
Series
Language
English
Description
The founder and editor of Florida Beer News serves up the brewing history and craft brewery scene of the Sunshine State's west coast destination city.
More than thirty breweries currently call the Tampa Bay area home. With a history that spans a century, the brewing industry has experienced highs and lows. The end of Prohibition allowed more to join in on the brewers' art. Anheuser-Busch's emergence as a powerhouse caused a decades-long lull in craft...
Author
Series
Language
English
Description
Explore the African American foodways of early 20th century Florida through the life, work, and recipes of a celebrated author and Sunshine State native.
Author and anthropologist Zora Neale Hurston did for Florida what William Faulkner did for Mississippi, providing insight into a state's history and culture through various styles of writing. In this book, historian Fred Opie explores food as a recurring theme in Hurston's life and work. Beginning...
Author
Series
Language
English
Description
The lifelong Memphian and food blogger "examines the history of the city one plate of barbecue at a time" (High Ground).
The city's blues and soul music have lifted spirits, while barbecue has been a serious business ever since pork first entered the culinary landscape of Memphis with Spanish explorer Hernando de Soto, who brought the New World its first herd of pigs. Succulent pulled pork and ribs have become part of the fabric of life in Bluff...
Author
Series
Language
English
Description
This cultural and ecological history explores the rise of Chesapeake's mighty mollusk from Colonial-era harvesting to contemporary cultivation.
Oysters are an essential part of Chesapeake Bay culture and cuisine, as well as the ecological and historical lifeblood of the region. When colonists first sailed these abundant shores, they described massive shoals of foot-long oysters. In later years, however, the bottomless appetite of the Gilded Age and...
Author
Series
Language
English
Description
Southwest Louisiana is famous for time-honored gatherings that celebrate its French Acadian heritage. And, the culinary star of these gatherings? That's generally the pig. Whether it's a boucherie, the Cochon de Lait in Mansura or Chef John Folse's Fete des Bouchers, where an army of chefs steps back three hundred years to demonstrate how to make blood boudin and smoked sausage, ever-resourceful Cajuns use virtually every part of the pig in various...
Author
Series
Language
English
Description
To some, chile might be considered a condiment, but in New Mexico it takes center stage. Going back four centuries, native tribes, Spanish missionaries, conquistadors and Anglos alike craved capsicum, and chile became infused in the state's cuisine, culture and heritage. Beloved events like the annual Fiery Foods Show bring together thousands of artisans specializing in chile. The Chile Pepper Institute at New Mexico State University devoutly researches...
Author
Series
Language
English
Description
A Tour of the Kansas Beer Industry
Breweries in the state of Kansas are opening at a fast pace, in communities from Council Grove to Olathe. As the industry grows, the opportunities for craft beer fans to enjoy the communities and beer abound. Check out Ryan Triggs and Nick Feightner at Tall Trellis Brew Co. where you can enjoy a pint while sitting next to hop bines. Visit Fields & Ivy Brewery, the only brewery in the state with an active grain...
Author
Series
Language
English
Description
Stories to Savor
Washington has a tortured history with liquor. Efforts to ban or restrict it date back to1854, before the region even attained statehood, with blue laws remaining on the books well into the twentieth century. From Jimmie Durkin, an enterprising saloon owner, to Roy Olmstead, a former Seattle cop turned gentleman bootlegger, the business of liquor has inspired both trouble and innovation.
Join author and journalist Becky Garrison...
Author
Series
Language
English
Description
Discover the culinary heritage of America's capitol with this guide to Washington, D.C.'s historic restaurants and storied local eateries.
While today's foodies enjoy the latest culinary trends of Logan Circle and the H Street corridor, Washington's first true restaurants opened around 1830. Waves of immigrants introduced a global mix of ingredients to the capital's eager palates by opening eateries like the venerable China Doll Gourmet and Cleveland...
Author
Series
Language
English
Description
Explore the history of Ohio's one-bite wonder!
From humble origins, the buckeye has become Ohio's namesake candy. Though a classic combination of chocolate and peanut butter, each producer's offering is as bespoke as the buckeye is beloved. Taste tradition in Amish country at Coblentz Chocolate Company or sample capital city Columbus' original stuffed offering from The Buckeye Lady. Visit legendary family businesses like fifth-generation Anthony...
Author
Series
Language
English
Description
High country cooking fit to grace any table. Southern Appalachia has a rich culinary tradition. Generations of passed down recipes offer glimpses into a culture that has long been defined, in considerable measure, by its food. Take a journey of pure delight through this highland homeland with stories of celebrations, Sunday dinners and ordinary suppers. The narrative material and scores of recipes offered here share a deep love of place and a devotion...
Author
Series
Language
English
Description
Join author Christopher Andrews on a delectable romp through the long food history of Mobile, Alabama .
From its founding in 1702 by the French, Mobile has had a lot on its plate. Indeed, the story of food itself is a rich gumbo--a dish created in Mobile--tracing the city's rich history, albeit in far more filling fashion. Native, European and African traditions met and blended here. From the colonial days through the Civil War and up to the present,...
Author
Series
Language
English
Description
All you need is love and cookies. Everyone loves cookies, but the people of the Steel Valley take this love to another level. Nowhere else in America will you behold hundreds--or even thousands--of cookies piled high for events of all kinds. This is the regionally famous cookie table. But how did this tradition start? Why do residents of the Pittsburgh and Youngstown areas always create them not just for weddings but for birthdays, graduations, fundraisers,...
Didn't find it?
Didn't find it in the Minuteman Library Network? Request it from other Massachusetts library systems.
Can't find what you are looking for? Recommend it to your local library as a future purchase. Suggest a Purchase