2 products
A Culinary History of the Great Black Swamp
9781609492908
Regular price $21.99 Sale price $16.49 Save 25%
The cultural and physical landscape of the Great Black Swamp is a monument to the hardship and perseverance of the people who drained and settled the region. They transformed densely forested wetlands into one of the most productive agricultural areas in the nation. Commercial crops of corn, soy, tomatoes and wheat are dominant in the fertile loam of southeastern Michigan, northeast Indiana and northwest Ohio. However, each immigrant group calling this place home brought its own culinary traditions--from pickled eggs to peanut butter pie. With a foreword by Lucy Long of the Center for Food and Culture, author Nathan Crook explores the landscape, history, culture and representative cuisines that make eating here a unique and memorable experience.
Cincinnati Food
9781467141529
Regular price $21.99 Sale price $16.49 Save 25%Gathering the stories of the pioneers and the entrepreneurs of the past and the present, Enquirer food critic Polly Campbell unfolds how Cincinnati’s history has set the table for its menu today.
Over the years, Cincinnati has earned a reputation for conservatism and keeping to itself, especially regarding food, but that’s changing. Old favorites like cinnamon-scented chili on spaghetti, ice cream with huge chocolate chunks and old-fashioned German butchers selling goetta, brats and metts are being rediscovered—and in some cases re-created. A similar urge for experimentation and innovation from restaurants, farmers’ markets and food producers is bringing new energy to the city’s tables.
