Richmond’s Culinary History: Seeds of Change (American Palate) by Maureen Egan
Print Length: 160 Pages
Publisher: The History Press
Publication Date: October 30, 2017
Language: English
ASIN: B0767MN382
ISBN-10: 1467138150
ISBN-13: 978-1467138154
File Format: EPUB
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.
