Culinary History of Cape May, A: Salt Oysters, Beach Plums & Cabernet Franc (American Palate)
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- Synopsis
- 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 Café 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.
- Copyright:
- 2017
Book Details
- Book Quality:
- Publisher Quality
- ISBN-13:
- 9781439660102
- Related ISBNs:
- 9781626195899
- Publisher:
- Arcadia Publishing Inc.
- Date of Addition:
- 03/15/20
- Copyrighted By:
- John Howard-Fusco
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- History, Nonfiction, Travel, Art and Architecture
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
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