Bibliograph

Richmond's culinary history, seeds of change, Maureen Egan & Susan Winiecki ; foreword by Dr. Leni Sorensen

Type

Label

Richmond's culinary history, seeds of change, Maureen Egan & Susan Winiecki ; foreword by Dr. Leni Sorensen

Language

eng

Bibliography note

Includes bibliographical references (pages 155-171) and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Richmond's culinary history

Nature of contents

bibliography

Oclc number

989968745

Responsibility statement

Maureen Egan & Susan Winiecki ; foreword by Dr. Leni Sorensen

Sub title

seeds of change

Summary

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

Classification