Richmond's Culinary History

Seeds of Change

Nonfiction, Travel, United States, South, Food & Drink, Professional, International, USA
Cover of the book Richmond's Culinary History by Maureen Egan, Susan Winiecki, Arcadia Publishing Inc.
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Author: Maureen Egan, Susan Winiecki ISBN: 9781439663141
Publisher: Arcadia Publishing Inc. Publication: October 30, 2017
Imprint: The History Press Language: English
Author: Maureen Egan, Susan Winiecki
ISBN: 9781439663141
Publisher: Arcadia Publishing Inc.
Publication: October 30, 2017
Imprint: The History Press
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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