Richmond's culinary history: seeds of change

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Average Rating
Publisher:
American Palate,
Pub. Date:
2017.
Language:
English
Description
Richmond's culinary history spans more than four hundred years and includes forgotten cooks and makers who paved the way for Richmond's vibrant modern food scene. The foodways of local Indian tribes were pivotal to the nation. Unconventional characters such as Mary Randolph, Jasper Crouch, Ellen Kidd, Virginia Randolph and John Dabney used food and drink to break barriers. Family businesses like C.F. Sauer and Sally Bell's Kitchen, recipient of a James Beard America's Classic Award, shaped the local community. Virginia Union University students and two family-run department stores paved the way for restaurant desegregation. Local journalists Maureen Egan and Susan Winiecki, founders of Fire, Flour & Fork, offer an engaging social history complete with classic Richmond recipes.
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ISBN:
9781467138154
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Grouping Information

Grouped Work ID 67c37c3e-887d-a0e4-41ba-e67605457082
full_title richmond s culinary history seeds of change
author egan maureen
grouping_category book
lastUpdate 2018-02-19 04:51:34AM

Solr Details

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auth_author2 Winiecki, Susan J.,
author Egan, Maureen,
author2-role Winiecki, Susan J.,author.
author_display Egan, Maureen
collection_arlington New Nonfiction
detailed_location_arlington Central New Nonfiction
display_description Richmond's culinary history spans more than four hundred years and includes forgotten cooks and makers who paved the way for Richmond's vibrant modern food scene. The foodways of local Indian tribes were pivotal to the nation. Unconventional characters such as Mary Randolph, Jasper Crouch, Ellen Kidd, Virginia Randolph and John Dabney used food and drink to break barriers. Family businesses like C.F. Sauer and Sally Bell's Kitchen, recipient of a James Beard America's Classic Award, shaped the local community. Virginia Union University students and two family-run department stores paved the way for restaurant desegregation. Local journalists Maureen Egan and Susan Winiecki, founders of Fire, Flour & Fork, offer an engaging social history complete with classic Richmond recipes.
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item_details ils:.b20144970|.i21674103|Central New Nonfiction|975.5451 EGAN|||1|false|false|||||On Holdshelf|Feb 16, 2018|cann||
itype_arlington Paperback
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literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_arlington 975.5451 EGAN
local_time_since_added_arlington 2 Months, Month, Quarter, Six Months, Year
owning_library_arlington Arlington Public Library, Aurora Hills, Central, Cherrydale, Columbia Pike, Connection Crystal City, Detention Center, Glencarlyn, Local History, Plaza, Shirlington, Westover
owning_location_arlington Central
primary_isbn 9781467138154
publishDate 2017
record_details ils:.b20144970|Book|Books||English|American Palate,|2017.|174 pages : illustrations ; 23 cm.
recordtype grouped_work
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subject_facet Food -- Virginia -- Richmond -- History, Virginia -- Richmond -- History
title_display Richmond's culinary history : seeds of change
title_full Richmond's culinary history : seeds of change / Maureen Egan & Susan Winiecki ; foreword by Leni Sorensen
title_short Richmond's culinary history :
title_sub seeds of change