Richmond's Culinary History
Seeds of Change
Published on 30. October 2017
Book
Hardback
194 pages
978-1-5402-2698-3 (ISBN)
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.
More details
Language
English
Product notice
sewn/stitched
Cloth over boards
Dimensions
Height: 229 mm
Width: 152 mm
Thickness: 13 mm
Weight
431 gr
ISBN-13
978-1-5402-2698-3 (9781540226983)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Maureen Egan and Susan Winiecki are co-founders of Real Richmond, creators of food tours that showcase Richmond's culinary offerings. They produce Richmond's Fire, Flour & Fork festival for the food curious each year. Maureen is the author of the Insiders' Guide to Richmond, VA. Susan is the editorial director of Richmond magazine and its sister publications. Both are heavily involved in many aspects of the Richmond community.