A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc

Nonfiction, Art & Architecture, Photography, Pictorials, History, Travel, United States, Americas
Cover of the book A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc by John Howard-Fusco, Arcadia Publishing Inc.
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Author: John Howard-Fusco ISBN: 9781439660102
Publisher: Arcadia Publishing Inc. Publication: April 3, 2017
Imprint: The History Press Language: English
Author: John Howard-Fusco
ISBN: 9781439660102
Publisher: Arcadia Publishing Inc.
Publication: April 3, 2017
Imprint: The History Press
Language: English
Cape May is America's first seaside resort, and with that comes a mouthwatering food history. The New York Times even proclaimed the city "Restaurant Capital of New Jersey." The first settlers, the Kechemeche of the Lenape tribe, feasted on the fish and wild game in the area. The whaling industry briefly brought attention to the island, but Ellis Hughes's 1801 advertisement offering seashore entertainment with "fish, oysters, crabs, and good liquors" gave birth to a beachside haven. From the mint juleps to the Sunny Hall Caf" and the Chalfonte, culinary creativity thrives on the shore. Modern chefs like Lucas Manteca at the Red Store and Brooke Dodds's Empanada Mamas help keep the unique flair alive. Author John Howard-Fusco traces the roots of the delectable dishes and recipes from long ago to the modern day.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Cape May is America's first seaside resort, and with that comes a mouthwatering food history. The New York Times even proclaimed the city "Restaurant Capital of New Jersey." The first settlers, the Kechemeche of the Lenape tribe, feasted on the fish and wild game in the area. The whaling industry briefly brought attention to the island, but Ellis Hughes's 1801 advertisement offering seashore entertainment with "fish, oysters, crabs, and good liquors" gave birth to a beachside haven. From the mint juleps to the Sunny Hall Caf" and the Chalfonte, culinary creativity thrives on the shore. Modern chefs like Lucas Manteca at the Red Store and Brooke Dodds's Empanada Mamas help keep the unique flair alive. Author John Howard-Fusco traces the roots of the delectable dishes and recipes from long ago to the modern day.

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