A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy (American Palate Ser.)
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- Synopsis
- With a dash of humor and a sprinkling of recipes, culinarian Marc Hinton chronicles the bounty of the Pacific Northwest from the mastodon meals of the earliest inhabitants to the gastronomic revolution of today. In this lively narrative, learn how Oregon's and Washington's chefs have used the region's natural abundance to create a sumptuous cuisine that is stylish yet simple and how winemakers and brewers have crafted their own rich beverage traditions. From potlatches to Prohibition, seafood to sustainability and Lewis and Clark to James Beard, Hinton traces the events and influences that have shaped the Pacific Northwest's edible past and created a delectable fare that has foodies and enophiles from around the world clamoring for a taste.
- Copyright:
- 2013
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 283 Pages
- ISBN-13:
- 9781625846587
- Related ISBNs:
- 9781609496166
- Publisher:
- Arcadia Publishing
- Date of Addition:
- 09/15/23
- Copyrighted By:
- Pamela Heiligenthal, Marc Hinton
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- History, Nonfiction, Travel, Cooking, Food and Wine
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Edited by:
- Pamela Heiligenthal
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