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Name: A Culinary History of Delmarva
Brand: Curtis J. Badger
SKU: 9781467147743
Price: 15.39 USD
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A Culinary History of Delmarva

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A Culinary History of Florida

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A Culinary History of Kentucky

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A Culinary History of Myrtle Beach & the Grand Strand

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A Culinary History of Pittsburg County

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A Culinary History of the Chesapeake Bay

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A Culinary History of the Great Black Swamp

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A Culinary History of the Nebraska Sand Hills

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A History of Burley Tobacco in East Tennessee & Western North Carolina

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A History of Connecticut Food

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A History of Honey in Georgia and the Carolinas

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Amelia Island

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Around Dryden

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Bend Food

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Camarillo

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Chesapeake Oysters

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Citrus Industry in the Sunshine State, The

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Cleveland County Agriculture

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Culinary History of Montgomery County, Maryland, A

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Delaware Farming

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Eastern North Carolina Farming

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Farming in Carroll County

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Finding Dairyland

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Gristmills of Central Texas

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Grits to Glory

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Hastings

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Hidden History of Yakima

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Historic Rhode Island Farms

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History of Nebraska Agriculture, A

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Iconic Chicago Dishes, Drinks and Desserts

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Iconic San Francisco Dishes, Drinks & Desserts

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Iowa Agriculture

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Long Island Migrant Labor Camps

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Maple Sugarin' in Vermont

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Maple Sugaring in New Hampshire

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A Culinary History of Delmarva

9781467147743

$21.99 $15.39 Save 30%

For centuries, dating back to the time of the Native Americans, the fertile soils and the bountiful bays and salt marshes of the Delmarva Peninsula have fed its people well. Over the generations, its food culture has become intertwined with the history of the people who call this land home. Food determined where people lived, how they traveled, how their economy functioned and how they celebrated and shared the products of soil and salt water. Local writer and photographer Curtis Badger narrates this history with recipes based on seasonal bounty.

A Culinary History of Florida

9781626196575

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Florida cuisine: twelve thousand years in the making, discover the the state's unusual and distinctive food influences and dishes.

From the very first prickly pears harvested by Paleo-Indians more than twelve thousand years ago to the Seminole tribe's staple dish of sofkee, Florida's culinary history is as diverse as its geography. Influences as diverse as French, Creole, Spanish, Cuban, Greek, Mexican, Caribbean, and more season Florida's eclectic flavors. Learn how Florida orange juice changed the look of the American breakfast table and discover the state's festival-worthy swamp cabbage. Through syllabubs, perloos, frog legs and Tupelo honey, author Joy Sheffield Harris serves up a delectable helping of five hundred years of Florida cuisine--all with a side of key lime pie, of course.

A Culinary History of Kentucky

9781626192638

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Pull up a chair to the kitchen table and enjoy a delicious adventure through Bluegrass food history. Kentucky's cuisine can be traced back to Cherokee, Irish, Scottish, English and German roots, among others. A typical Kentucky meal might have the standard meat and three, but there are many dishes that can't be found anywhere else. Poke sallet, despite its toxic roots and berries, is such a favorite in parts of eastern Kentucky that an annual festival celebrates it. Find recipes for dishes from burgoo to hog to moonshine and frogs. Join author Fiona Young-Brown as she details all the delectable delights sure to make the mouth water.

A Culinary History of Myrtle Beach & the Grand Strand

9781609499563

$19.99 $13.99 Save 30%

The culinary history of Myrtle Beach reflects a unique merging of Native American, European, African and Caribbean cuisines.

Learn the techniques used by enslaved Africans created vast wealth for rice plantation owners; what George Washington likely ate when visiting South Carolina in 1791; how the turpentine industry gave rise to a sticky sweet potato cooking method; and why locals eagerly anticipate one special time of year when boiled peanuts are at their best. Author Becky Billingsley, a longtime Myrtle Beach-area restaurant journalist, digs deep into historic records and serves up both tantalizing personal interviews and dishes on the best local restaurants, where many delicious farm-to-table heritage foods can still be enjoyed.

A Culinary History of Pittsburg County

9781626191624

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Long before the era of the foodie, the little coal-mining town of Krebs set the standard for celebrating food in Oklahoma. Its reputation as the Sooner State's Little Italy began in the mid-1870s when Italian immigrants chased the coal boom to Pittsburg County, deep in the heart of the Choctaw Nation. After 150 years, Italians and Choctaw neighbors are now bound by pasta, homemade cheeses and sausages and native beer once brewed illegally in basement bathtubs and delivered by children from door to door. Stop by for a steak at GiaComo's, a Choc at Pete's Place, lamb fries at the Isle of Capri, gnocchi at Roseanna's or a gourd of caciocavallo at Lovera's--venues that have proven impervious to time and hardship. Join Food Dude Dave Cathey on a tour through this colorful and delicious history.

A Culinary History of the Chesapeake Bay

9781467142137

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The four hundred years since colonization have brought European, African and Asian techniques, ingredients and tastes to the Chesapeake Bay. European colonists and Africans both enslaved and free were influenced by indigenous ingredients and Native American cooking and created uniquely New World foods. The nineteenth century saw the development of industries based on the bounty of the Bay and the rising popularity of oysters, blue crab and turtle soup throughout the greater Mid-Atlantic. Waves of immigrants brought their own cuisines to the mix, and colcannon, brisket, sauerkraut and fish peppers are now found on Chesapeake tables. Local author, scientist and blogger Tangie Holifield weaves together the unique food traditions of the Bay, telling the stories of each culture that has contributed to its bounty.

A Culinary History of the Great Black Swamp

9781609492908

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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.

A Culinary History of the Nebraska Sand Hills

9781626195561

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Spanning nineteen thousand square miles of central Nebraska, the Sand Hills--North America's largest sand dune--is held in place by only a thin, sturdy layer of native prairie grasses and continuing faith that the land can be made prosperous by its residents. Settlers in the area had to be hardy and resourceful, making use of what the land provided and holding fast when their hard work blew away with the prairie winds. From foraging to ranching, food meant survival, but it also meant community. Staples like fried chicken, biscuits, fruit pies, preserves and cakes all play a role in the fascinating story of the region. Join food writer Christianna Reinhardt as she dishes up the unique and tasty history of this exceptional part of the world.

A History of Burley Tobacco in East Tennessee & Western North Carolina

9781626199606

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Burley tobacco revolutionized the industry in east Tennessee and western North Carolina. What started from two farmers planting white burley in Greeneville ignited an agricultural revolution and significantly changed crops, production and quality. Burley transformed the tobacco industry with new cultivation techniques and a shift from dark and flue-cured tobacco. By the 1990s, burley tobacco production in the region had drastically declined, and it is a tradition that few local farmers still practice. Agricultural experts Billy Yeargin and Christopher Bickers take a nostalgic look at the historic rise of burley tobacco and its gradual decline.

A History of Connecticut Food

9781609495121

$24.99 $17.49 Save 30%

A History of Connecticut Food aims to acquaint the reader with the long and storied relationship of the state's people and their provisions.

Each chapter will focus on a different crop, livestock, game, or prepared dish that Connecticut has either pioneered or made its own. Along with these brief histories, the book will feature traditional and modernized recipes. In short, A History of Connecticut Food will both inform the people of Connecticut about their culinary past and inspire them to explore it.

A History of Honey in Georgia and the Carolinas

9781626198289

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In the late 1800s, Georgia and the Carolinas produced millions of pounds of honey and created a lasting legacy within the industry. The uses for the sweet nectar go well beyond flavor. Bee pollination extensively benefits agricultural crops in the area. Elements from the beehive are commonly used in popular cosmetics, medicines and mead. Beekeepers also face serious challenges like Colony Collapse Disorder. Join author and beekeeper April Aldrich as she traces the delectable history of honey and beekeeping throughout the region, from ancient apiaries to modern meaderies and beyond.

Around Dryden

9781467129657

$23.99 $16.79 Save 30%

Centrally located between Ithaca and Cortland, New York, Dryden was once part of the Iroquois hunting grounds and lands until General Sullivan led a campaign to rid the area of hostile Indians during the Revolutionary War. Settled in the spring of 1797 by Amos Sweet and named for playwright and poet John Dryden, the town has become a leader of agriculture and business, with experimental agriculture fields and state-of-the-art dairy farms located on large tracts of land throughout the Dryden township. Dryden is surrounded by hubs of higher education, innovative industry, and agriculture.

Bend Food

9781467139007

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The views surrounding Bend don't exactly conjure notions of traditional farmland. Snowy mountains frame open vistas dotted with gnarled juniper trees and sagebrush. By day, the landscape is blanketed under a blazing sun, while cold nights bring relief beneath bright stars. Despite these extremes, agriculture thrives, thanks to the hard work of dedicated farmers and ranchers. Irrigated fields support bountiful crops at Fields Farm and Mahonia Gardens. Farmers' markets, most notably at NorthWest Crossing, bustle with people buying local produce, dairy, eggs, meat and honey. Visit places like the Great American Egg to learn about the business of raising chickens and Jackson's Corner for a delicious sample of what eating local tastes like. Author Sara Rishforth goes behind the scenes to present the story of the local farm-to-table movement.

Camarillo

9781467104289

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Located in the heart of Ventura County, Camarillo, named after Adolfo Camarillo, sits on the northern edge of the Oxnard Plain. Adolfo Camarillo inherited and operated the 10,000-acre Rancho Calleguas, one of the last Mexican land grants, helping Ventura County become the world's top lima bean producer. Camarillo's excellent climate and rich topsoil brought farmers to the area, but as time passed, farmland was sold to land developers and patchwork housing tracks sprang up in addition to light industry and small businesses.

Chesapeake Oysters

9781626198258

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Chesapeake oysters are part of the legacy of the area, history on the half-shell. Read of their beginning (foot-long bivalves!) through cultivation today.

The eastern oyster, the humble bivalve and delicous treat, are the living bones of the Chesapeake, as well as the ecological and historical lifeblood of the region. When colonists first sailed these impossibly abundant shores, they described massive shoals of foot-long oysters but the bottomless appetite of the Gilded Age and great fleets of skipjacks took their toll. Disease, environmental pressures and overconsumption decimated the population by the end of the twentieth century. While Virginia turned to bottom-leasing, passionate debate continues in Maryland among scientists and oystermen whether aquaculture or wild harvesting is the better way forward. Today, boutique oyster farming in the Bay is sustainably meeting the culinary demand of a new generation of connoisseurs. With careful research and interviews with experts, author Kate Livie presents this dynamic story and a glimpse of what the future may hold.

Citrus Industry in the Sunshine State, The

9780738503028

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From the 1890s through the 1920s, the postcard was an extraordinarily popular means of communication, and many of the postcards produced during this "golden age" can today be considered works of art. Postcard photographers traveled the length and breadth of the nation snapping photographs of busy street scenes, documenting local landmarks, and assembling crowds of local children only too happy to pose for a picture. These images, printed as postcards and sold in general stores across the country, survive as telling reminders of an important era in America's history.

Cleveland County Agriculture

9781467115353

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Nestled in the foothills of the Blue Ridge Mountains in southwestern North Carolina, Cleveland County has long been cultivated. Before the Civil War, self-reliant farms grew and raised a diverse array of vegetables, field crops, and livestock. These small farms relied on family labor, draft animals, waterwheels, and ingenuity. Eventually, the county became a leader in production of cotton and dairy products; tractors, combines, and hay balers became farm mainstays. Cleveland County Agriculture showcases the triumphs and trials of farmers--farmers who endured the Great Depression, the arrival of the boll weevil, and the everyday challenges of farm life.

Culinary History of Montgomery County, Maryland, A

9781467148658

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Montgomery County's Agricultural Reserve, created in 1980, was a history-making decision that is a model for land preservation.

Montgomery County's earliest residents, Native Americans, developed agricultural communities and used the shores of the Potomac as a trading spot. European settlers farmed tobacco, eventually collapsing the County's economy until the Quaker community returned fertility to the land. The C&O Canal was the nation's first significant infrastructure project and helped create links to national and international markets. In the 20th century, the Marriott chain developed contemporary, industrialized food that signaled a changing world. The Agricultural Reserve was intended to preserve the county's rural past in the face of rapid change. Along with farming, it also preserved history and foodways.

Claudia Kousoulas and Ellen Letourneau tell this agricultural history through food and recipes.

Delaware Farming

9780738544496

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Delaware's agricultural traditions have helped define the state for generations. Farmers and millers were part of the Breadbasket of the Revolution, providing critically important wheat and flour for George Washington's armies. In the 19th century, Delaware became known as the Peach State, shipping fresh peaches by rail to urban markets throughout the eastern United States. In 1855, the first cannery on the Delmarva Peninsula started operations in Dover, inaugurating a still viable and active agricultural industry. Sussex County, Delaware, is the birthplace of the modern broiler chicken industry, beginning with an accidental experiment on Cecile Steele's Ocean View farm in 1923. This agricultural heritage continues; 42 percent of Delaware's land mass remains in farms, despite significant land development since World War II.

Eastern North Carolina Farming

9781467122016

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Settled as a maritime and agricultural colony, North Carolina's history has always been intertwined with agriculture and farming. After the Civil War, North Carolina became the nation's top grower of tobacco, and one of the country's largest tobacco companies--the American Tobacco Company--flourished from the huge quantities of Eastern North Carolina-grown tobacco that was purchased. With the growing success of cotton farming and other crops and livestock--including corn, peanuts, and hogs--the region was particularly rich in subsistence farming. Over the course of the 20th century, farming and agriculture went through tremendous change. The familiar landscape of cotton and tobacco began to shift and include more varied crops, such as soybeans and sweet potatoes. At the same time, hand tools were exchanged for tractors and combines. Eastern North Carolina Farming showcases the rich history of this agriculturally dynamic region while telling the individual stories of farmers who grew for families, markets, and distribution.

Farming in Carroll County

9780738568331

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Carroll County's road signs are a testament to the farm families who settled here. Bollinger, Hoff, Roop, Baugher, Royer, Bushey, and many more are road names that honor those who have produced food for themselves and the nation in times of peace, war, and the Great Depression. In 1917, when the first county agricultural agent arrived, 96.6 percent of the land was held in 3,384 farms. By 1926, Carroll County, Maryland, led the state in corn, swine, and poultry production. It was second in dairy and beef, and it was the world leader in wormseed oil production. A prominent feature of Carroll County's landscape has always been the red barns, and they still are today. The photographs in this book were collected from farm families and historical organizations, portraying a unique insider's view of the history of farm life in Carroll County.

Finding Dairyland

9781467148894

$21.99 $15.39 Save 30%

Explore America's Dairyland and the American Spirit

At the dawn of World War II, Wisconsin was home to nearly 200,000 dairy farms. Today, barely 6,000 remain. The ghosts of the missing can still be seen in withering old farms along lonely highways, some restored, many abandoned or decayed, but all with a story to tell. Immigrants dreamed of owning their own farms, only to be fleeced by the promotion of "cutover'? lands in the Northwoods. Freedmen and women arrived in southwestern Wisconsin and became farmers and renowned barn-builders in one of the earliest integrated communities in the nation.

Through hundreds of hours of site visits, interviews, and research, historian and photographer, Scott Wittman extracts the forgotten truths from legend to tell the real stories of those who created The Dairy State.

Gristmills of Central Texas

9781467125963

$24.99 $17.49 Save 30%

Gristmills were once commonplace in Texas. There was hardly a river, a creek, or a stream without one. The purpose of the gristmill was to grind wheat into flour and corn into meal. Prior to the water-powered gristmill, grinding was a tedious, time-consuming task that was usually performed by hand using some type of mortar and pestle. When a gristmill began operating in an area, settlers from near and far traveled to the mill to have their grain ground. The gathering of these settlers and farmers at the mill was the beginning of many settlements that grew into the Texas towns of today. Many of these picturesque settings have become major tourist destinations.

Hastings

9781467106429

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The town of Hastings owes its existence to Standard Oil Company cofounder Henry Flagler, who, by 1886, was building a hotel in St. Augustine. In 1890, Flagler invited his cousin Thomas Horace Hastings to establish a model farm to raise vegetables for the hotels he was building along the east coast of Florida. It soon became widely known that there was big money to be made in agriculture in Florida. The mild winters gave Hastings a significant advantage over other areas of the nation, and entrepreneurs from the north and west came to seek their fortunes. The story of Hastings is the story of a town that once was the center for pioneering the production of winter vegetables for cities and towns throughout the eastern United States. It is a story of a group of strong, industrious, and creative people who made a lasting impact on the history of Florida.

Hidden History of Yakima

9781467138413

$23.99 $16.79 Save 30%

Forgotten events, buildings, businesses and people helped shape Yakima. Vice dominated the city's early landscape when it was called North Yakima. Gambling halls and saloons like the Alfalfa Saloon bustled, while hotels such as the Sydney and Empire offered respite. Primitive circuses, underground tunnels, South Front Street opium dens and the arrival of a crossdresser named Nell Pickerell created further strife. City hall's understaffed police force and overcrowded jail complicated matters. Fires in 1890 and 1907 consumed several of the early structures--sometimes twice--keeping firefighters frayed. The Asian community thrived despite racial tensions until the forced evacuation of Japanese residents in 1942. Author Ellen Allmendinger uncovers what remains overlooked and veiled from sight.

Historic Rhode Island Farms

9781626192621

$21.99 $15.39 Save 30%

Dating back to the colonial era, the historic barns and outbuildings of Rhode Island have withstood the test of time. From the state's early barnyard taverns to the modern-day horse and dairy farms that populate rural Rhode Island, each of these buildings has a story to tell. In the mid-eighteenth century, the Narragansett planters bred horses on their farms in southern Rhode Island. Later, dairy farms sprang up across the region. Milking barns were built on the largest farms in the state, including the Theinhert Dairy Farm and Barn in Lincoln. Before the advent of electric trolleys, urban barns sheltered horses for early tramcar transportation. Each barn is a beloved reminder of the state's history. Join author Robert A. Geake as he explores the origins and evolution of Rhode Island's farms.

History of Nebraska Agriculture, A

9781467136495

$24.99 $17.49 Save 30%

Once known as the "Great American Desert," Nebraska's plains and native grasslands today make it a domestic leader in producing food, feed and fuel. From Omaha to Ogallala, Nebraska's founding farmers, ranchers and agribusiness leaders endured hardships while fostering kinships that have lasted generations. While many continued on the trails leading west, others from around the world stayed, seeking a home and land to cultivate. American Doorstop Project co-founders and authors Jody L. Lamp and Melody Dobson celebrate the state's forgotten and untold agricultural history, highlighting more than a century and a half of agriculture industry, inventions and innovations in the Cornhusker State.

Iconic Chicago Dishes, Drinks and Desserts

9781467135511

$23.99 $16.79 Save 30%

The food that fuels hardworking Chicagoans needs to be hearty, portable and inexpensive. Featuring select stories and recipes, author Amy Bizzarri surveys the delectable landscape of Chicago's homegrown culinary hits.

Enterprising locals transform standard fare into Chicago classics, including Spinning Salad, Flaming Saganaki, Jumpballs, Jim Shoes, Pizza Puffs and Pullman Bread. The restaurants, bakeries, taverns and pushcarts cherished from one generation to the next offer satisfying warmth in winter and sweet refreshment in summer. This timeless balancing act produced icons like the Cape Cod Room's Bookbinder Soup and the Original Rainbow Cone, as well as Andersonville Coffee Cake and Taylor Street's Italian Lemonade.

Iconic San Francisco Dishes, Drinks & Desserts

9781625859587

$23.99 $16.79 Save 30%

The roots of San Francisco's celebrated food and drink culture are as diverse as the city itself. A bountiful ocean, rich soil and ingenious residents combined to create unforgettable and enduring gastronomic legacies. Discover the disputed origins of local specialties like the Chicken Tetrazzini, chop suey and the classic martini, along with the legend behind the creation of Green Goddess Dressing. Learn how the abundance of the bay contributed to classics like the Hangtown Fry and Cioppino. Marvel at the introduction of America's first fortune cookie by Benkyodo Candy Factory and how a lack of refrigeration spawned the iconic Anchor Steam Beer. Pile the guacamole on a Mission Burrito and grab an Its-It for dessert. With classic and modern recipes from beloved establishments, author Laura Smith Borrman brings these and other culinary stories to life.

Iowa Agriculture

9781467142496

$23.99 $16.79 Save 30%

The Tall Corn State's agricultural history influences countless aspects of modern life. To truly understand Iowa, you have to understand the culture of agriculture--the stories of the people of the land. In many ways, these are untold stories, especially as more generations of families are further removed from living or working on Iowa farms. Visitors from around the globe travel to Iowa annually for major events like the Farm Progress Show, the World Pork Expo and the World Food Prize. Agriculture has shaped Iowa's landscape from the location of towns and the evolution of the world-famous Iowa State Fair to Iowa's beloved culinary traditions like breaded pork tenderloins, sweet corn and more. Join fifth-generation Iowa farmer Darcy Dougherty Maulsby as she details the fascinating history of agriculture in Iowa.

Long Island Migrant Labor Camps

9781467147842

$24.99 $17.49 Save 30%

During World War II, a group of potato farmers opened the first migrant labor camp in Suffolk County to house farmworkers from Jamaica. Over the next twenty years, more than one hundred camps of various sizes would be built throughout the region. Thousands of migrant workers lured by promises of good wages and decent housing flocked to Eastern Long Island, where they were often cheated out of pay and housed in deadly slum-like conditions. Preyed on by corrupt camp operators and entrapped in a feudal system that left them mired in debt, laborers struggled and, in some cases, perished in the shadow of New York's affluence. Author Mark A. Torres reveals the dreadful history of Long Island's migrant labor camps from their inception to their peak in 1960 and their steady decline in the following decades.

Maple Sugarin' in Vermont

9781596294912

$21.99 $15.39 Save 30%

Come along for a trip through maple time in Vermont, from the 1600s to the mid-twentieth century. Betty Ann Lockhart introduces the origins of the "Flavor of Vermont," the tools of the sugaring trade and the personalities who launched maple sugar to world fame. The Abenakis were discoverers of the sweet sap that flowed from Vermont's trees, and Thomas Jefferson was an early promoter of it.
During the Civil War, maple sugar was cheered as the moral alternative to cane sugar--the latter having been produced by slave labor--and in subsequent wars, it was shipped to U.S. troops around the world. Enriched with maple-inspired songs, recipes and legends, Maple Sugarin' in Vermont illuminates not just the industry, but also the culture of maple sugar in the Green Mountain State.

Maple Sugaring in New Hampshire

9780738536866

$24.99 $17.49 Save 30%

Maple Sugaring in New Hampshire is a photographic history depicting the process, equipment, structures, and social aspects of maple sugaring from the 1700s to the present day. Maple products are made almost exclusively in the northeastern United States and southeastern Canada, where sugar maples thrive and the climate is conducive to good sap runs. Native Americans used sap, or "sweet water," for drinking and cooking, and they used maple sugar for bartering. Early settlers consumed large quantities of the sugar when other food was scarce and traded their surplus as a means of economic survival.