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Richmond's Culinary History : Seeds of Change - by Maureen Egan & Susan Winiecki (Paperback)
About this item
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.
Number of Pages: 174
Genre: History, Photography, Cooking + Food + Wine
Series Title: American Palate
Publisher: Arcadia Pub
Author: Maureen Egan & Susan Winiecki
Street Date: October 30, 2017
Item Number (DPCI): 248-48-3241
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