Long Island Food: A History from Family Farms & Oysters to Craft Spirits

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Beyond its crowded highways, Long Island serves up a plentiful, eclectic bounty with a side of history. Enticing appetites from Nassau to Montauk, food writer and Long Island native T.W. Barritt explores how immigrant families built a still thriving agricultural community, producing everything from crunchy pickles and hearty potatoes to succulent Long Island duckling. Experience the rise and fall of Long Island's bustling oyster industry and its reemergence today. And meet the modern-day pioneers—in community agriculture, wine, cheese, fine dining and craft spirits—who are reinventing Long Island's food landscape and shaping a delicious future.
ISBN: 9781626198463
Format: Paperback
Publisher: The History Press
State: New York
Series: American Palate
Images: 107
Pages: 192
Dimensions: 6 (w) x 9 (h)
T.W. Barritt is a native of Nassau County. His career is in broadcast media and communications. Since 2006, he has chronicled the evolution of Long Island's food culture on his blog “Culinary Types” at culinarytypes.blogspot.com. A highly trained amateur chef, he attended the French Culinary Institute in NYC and is a contributor to Edible Long Island and Edible East End. His essays appear in Entertaining from Ancient Rome to the Super Bowl, a two-volume encyclopedia published by Greenwood Press.
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