You may also like
A History of Howard Johnson's
9781609494285
Regular price $21.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%Learn more about the "Father of the Franchise Industry" in this illuminating history about the Howard Johnson restaurant franchise and the man behind it all.
Howard Johnson created an orange-roofed empire of ice cream stands and restaurants that stretched from Maine to Florida, and all the way to the West Coast. With a reputation for good food at affordable prices, hungry customers would regularly return for more. The attractive white Colonial Revival restaurants, with eye-catching porcelain tile roofs, illuminated cupolas and sea blue shutters, were described in "Reader's Digest" in 1949 as the epitome of "eating places that look like New England town meeting houses dressed up for Sunday." Highlighted in television shows such as Mad Men and films Netflix's 2019 The Irishman, it's obvious that Howard Johnson's occupies an indelible and pleasant place popular culture. Boston historian and author Anthony M. Sammarco recounts how Howard Johnson introduced twenty-eight flavors of ice cream, the "Tendersweet" clam strips, grilled frankforts and a menu of delicious and traditional foods that families eagerly enjoyed when they traveled.
Celebrating Southern Appalachian Food
9781467152778
Regular price $23.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%Rural Iowa Sausage
9781467148542
Regular price $24.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%In the 1970s, there were around 450 local meat lockers throughout the state of Iowa. Today, there are little more than 100 left. History is finally back on their side with a wave of consumers wanting to support small businesses, shop small and buy local. Consumers now also have an increased urge to take more day trips and explore regions they don't see much in the headlines and bring these meats home for their own culinary creations. This is the story of heritage from the old country being passed down by generations of Iowans, and the future of an industry that has endured through decades of decline. Jay Goodvin details the history of Iowa Meat Lockers and their future.
Cookie Table, The
9781467153065
Regular price $23.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%Pennsylvania Scrapple
9781625858856
Regular price $23.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%Join author Amy Strauss as she traces the sizzling history and culture of a beloved and sustaining Pennsylvania Dutch iconic dish, scrapple.
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 belnded with broth, cornmeal, and buckwheat flour. Crispy slabs of scrapple sustained the Pennsylvanians through the frigid winter months and brutal harvest months, providing them with a high-energy and tasty breakfast meal that people enjoy even today.