Author: Shannon Colaianni Tinnell
Publisher: Arcadia Publishing
ISBN: 1625859252
Category : History
Languages : en
Pages : 160
Book Description
The Mountain State's irregular borders and rugged geography are home to a fascinating mix of cultures, landscapes and foods. West Virginia's culinary history is rooted among the native fauna and flora that early residents hunted and foraged, and the taste of pawpaws and ramps is familiar across the state. Immigrants brought international flavors to Appalachian cuisine, resulting in local traditions like moonshine and the iconic pepperoni roll. Historian, author and West Virginia native Shannon Colaianni Tinnell explores a history that is still being written by a new generation hungry for tradition and authenticity.
Culinary History of West Virginia, A: From Ramps to Pepperoni Rolls
Author: Shannon Colaianni Tinnell
Publisher: Arcadia Publishing
ISBN: 1625859252
Category : History
Languages : en
Pages : 160
Book Description
The Mountain State's irregular borders and rugged geography are home to a fascinating mix of cultures, landscapes and foods. West Virginia's culinary history is rooted among the native fauna and flora that early residents hunted and foraged, and the taste of pawpaws and ramps is familiar across the state. Immigrants brought international flavors to Appalachian cuisine, resulting in local traditions like moonshine and the iconic pepperoni roll. Historian, author and West Virginia native Shannon Colaianni Tinnell explores a history that is still being written by a new generation hungry for tradition and authenticity.
Publisher: Arcadia Publishing
ISBN: 1625859252
Category : History
Languages : en
Pages : 160
Book Description
The Mountain State's irregular borders and rugged geography are home to a fascinating mix of cultures, landscapes and foods. West Virginia's culinary history is rooted among the native fauna and flora that early residents hunted and foraged, and the taste of pawpaws and ramps is familiar across the state. Immigrants brought international flavors to Appalachian cuisine, resulting in local traditions like moonshine and the iconic pepperoni roll. Historian, author and West Virginia native Shannon Colaianni Tinnell explores a history that is still being written by a new generation hungry for tradition and authenticity.
The West Virginia Pepperoni Roll
Author: Candace Nelson
Publisher:
ISBN: 9781943665747
Category : Cooking
Languages : en
Pages : 0
Book Description
The pepperoni roll, a soft bread roll with pepperoni baked in the middle, originated in the coal mining areas of north central West Virginia when Italian immigrants invented a food that could be eaten easily underground. This spicy snack soon found its way out of the mines and into bakeries, bread companies, restaurants, and event venues around the state, often with additional ingredients like cheese, red sauce, or peppers. As the pepperoni roll's reputation moves beyond the borders of West Virginia, this food continues to embody the culinary culture of its home state. It is now found at the center of bake-offs, eating contests, festivals, as a gourmet item on local menus, and even on a bill in the state's legislature. The West Virginia Pepperoni Roll is a comprehensive history of the unofficial state food of West Virginia. With over 100 photographs and countless recipes and recollections, it tells the story of the immigrants, business owners, laborers, and citizens who have developed and devoured this simple yet practical food since its invention.
Publisher:
ISBN: 9781943665747
Category : Cooking
Languages : en
Pages : 0
Book Description
The pepperoni roll, a soft bread roll with pepperoni baked in the middle, originated in the coal mining areas of north central West Virginia when Italian immigrants invented a food that could be eaten easily underground. This spicy snack soon found its way out of the mines and into bakeries, bread companies, restaurants, and event venues around the state, often with additional ingredients like cheese, red sauce, or peppers. As the pepperoni roll's reputation moves beyond the borders of West Virginia, this food continues to embody the culinary culture of its home state. It is now found at the center of bake-offs, eating contests, festivals, as a gourmet item on local menus, and even on a bill in the state's legislature. The West Virginia Pepperoni Roll is a comprehensive history of the unofficial state food of West Virginia. With over 100 photographs and countless recipes and recollections, it tells the story of the immigrants, business owners, laborers, and citizens who have developed and devoured this simple yet practical food since its invention.
Best West Virginia Recipes
Author: Diana Loera
Publisher:
ISBN: 9780692512555
Category :
Languages : en
Pages : 48
Book Description
Diana Loera heads south to bring readers an assortment of authentic West Virginia prize recipes. From Pepperoni Rolls to West Virginia Pie, Diana hand selected the most favorite West Virginia recipes both old and new to share with readers. As with most of her books - this book is a generous 8 1/2 x 11 in size with several color photos. Diana publishes in the larger size book as she doesn't like squinting at a recipe book while cooking and doesn't think you should have to do so either. Best West Virgina Recipes also contains historical photos taken in West Virginia in the early 1900s
Publisher:
ISBN: 9780692512555
Category :
Languages : en
Pages : 48
Book Description
Diana Loera heads south to bring readers an assortment of authentic West Virginia prize recipes. From Pepperoni Rolls to West Virginia Pie, Diana hand selected the most favorite West Virginia recipes both old and new to share with readers. As with most of her books - this book is a generous 8 1/2 x 11 in size with several color photos. Diana publishes in the larger size book as she doesn't like squinting at a recipe book while cooking and doesn't think you should have to do so either. Best West Virgina Recipes also contains historical photos taken in West Virginia in the early 1900s
It Happened in West Virginia
Author: Rick Steelhammer
Publisher: Rowman & Littlefield
ISBN: 1493001655
Category : History
Languages : en
Pages : 176
Book Description
It Happened in West Virginia takes readers on a rollicking, behind-the-scenes look at some of the characters and episodes from the Mountain State's storied past. Including both famous tales, and famous names--and little-known heroes, heroines, and happenings.
Publisher: Rowman & Littlefield
ISBN: 1493001655
Category : History
Languages : en
Pages : 176
Book Description
It Happened in West Virginia takes readers on a rollicking, behind-the-scenes look at some of the characters and episodes from the Mountain State's storied past. Including both famous tales, and famous names--and little-known heroes, heroines, and happenings.
Best of the Best from West Virginia Cookbook
Author: Gwen McKee
Publisher:
ISBN: 9781893062368
Category : Cooking
Languages : en
Pages : 0
Book Description
Explore the wild and wonderful side of West Virginia cooking in this tasty collection of over 350 of the state's most popular recipes, from Cabbage Patch Supper to PawPaw Pudding. Photos.
Publisher:
ISBN: 9781893062368
Category : Cooking
Languages : en
Pages : 0
Book Description
Explore the wild and wonderful side of West Virginia cooking in this tasty collection of over 350 of the state's most popular recipes, from Cabbage Patch Supper to PawPaw Pudding. Photos.
Tale of the Elk
Author: W. E. R. Byrne
Publisher:
ISBN: 9781891852534
Category :
Languages : en
Pages : 455
Book Description
Publisher:
ISBN: 9781891852534
Category :
Languages : en
Pages : 455
Book Description
Appalachia on the Table
Author: Erica Abrams Locklear
Publisher: University of Georgia Press
ISBN: 0820363383
Category : Cooking
Languages : en
Pages : 242
Book Description
When her mother passed along a cookbook made and assembled by her grandmother, Erica Abrams Locklear thought she knew what to expect. But rather than finding a homemade cookbook full of apple stack cake, leather britches, pickled watermelon, or other "traditional" mountain recipes, Locklear discovered recipes for devil's food cake with coconut icing, grape catsup, and fig pickles. Some recipes even relied on food products like Bisquick, Swans Down flour, and Calumet baking powder. Where, Locklear wondered, did her Appalachian food script come from? And what implicit judgments had she made about her grandmother based on the foods she imagined she would have been interested in cooking? Appalachia on the Table argues, in part, that since the conception of Appalachia as a distinctly different region from the rest of the South and the United States, the foods associated with the region and its people have often been used to socially categorize and stigmatize mountain people. Rather than investigate the actual foods consumed in Appalachia, Locklear instead focuses on the representations of foods consumed, implied moral judgments about those foods, and how those judgments shape reader perceptions of those depicted. The question at the core of Locklear's analysis asks, How did the dominant culinary narrative of the region come into existence and what consequences has that narrative had for people in the mountains?
Publisher: University of Georgia Press
ISBN: 0820363383
Category : Cooking
Languages : en
Pages : 242
Book Description
When her mother passed along a cookbook made and assembled by her grandmother, Erica Abrams Locklear thought she knew what to expect. But rather than finding a homemade cookbook full of apple stack cake, leather britches, pickled watermelon, or other "traditional" mountain recipes, Locklear discovered recipes for devil's food cake with coconut icing, grape catsup, and fig pickles. Some recipes even relied on food products like Bisquick, Swans Down flour, and Calumet baking powder. Where, Locklear wondered, did her Appalachian food script come from? And what implicit judgments had she made about her grandmother based on the foods she imagined she would have been interested in cooking? Appalachia on the Table argues, in part, that since the conception of Appalachia as a distinctly different region from the rest of the South and the United States, the foods associated with the region and its people have often been used to socially categorize and stigmatize mountain people. Rather than investigate the actual foods consumed in Appalachia, Locklear instead focuses on the representations of foods consumed, implied moral judgments about those foods, and how those judgments shape reader perceptions of those depicted. The question at the core of Locklear's analysis asks, How did the dominant culinary narrative of the region come into existence and what consequences has that narrative had for people in the mountains?
Texas Hometown Cookbook
Author: Sheila Simmons
Publisher:
ISBN: 9781934817049
Category : Cooking
Languages : en
Pages : 0
Book Description
Publisher:
ISBN: 9781934817049
Category : Cooking
Languages : en
Pages : 0
Book Description
Columbus Pizza: A Slice of History
Author: Jim Ellison
Publisher: Arcadia Publishing
ISBN: 1467143766
Category : History
Languages : en
Pages : 160
Book Description
For nearly a century Columbus, Ohio pizza parlors have served up delicious meals by the tray and by the slice. This history goes back to the 1930s, when TAT Ristorante began serving pizza. Today, it is the oldest family-owned restaurant in the city. Over the years, a specific style evolved guided by the experiences and culinary interpretations of local pizza pioneers like Jimmy Massey, Romeo Sirij, Tommy Iacono, Joe Gatto, Cosmo Leonardo, Pat Orecchio, Reuben Cohen, Guido Casa and Richie DiPaolo. The years of experimentation and refinement culminated in Columbus being crowned the pizza capital of the USA in the 1990s. Author and founder of the city's first pizza tour Jim Ellison chronicles one of the city's favorite foods.
Publisher: Arcadia Publishing
ISBN: 1467143766
Category : History
Languages : en
Pages : 160
Book Description
For nearly a century Columbus, Ohio pizza parlors have served up delicious meals by the tray and by the slice. This history goes back to the 1930s, when TAT Ristorante began serving pizza. Today, it is the oldest family-owned restaurant in the city. Over the years, a specific style evolved guided by the experiences and culinary interpretations of local pizza pioneers like Jimmy Massey, Romeo Sirij, Tommy Iacono, Joe Gatto, Cosmo Leonardo, Pat Orecchio, Reuben Cohen, Guido Casa and Richie DiPaolo. The years of experimentation and refinement culminated in Columbus being crowned the pizza capital of the USA in the 1990s. Author and founder of the city's first pizza tour Jim Ellison chronicles one of the city's favorite foods.
Fast Food Nation
Author: Eric Schlosser
Publisher: Houghton Mifflin Harcourt
ISBN: 0547750331
Category : Business & Economics
Languages : en
Pages : 387
Book Description
An exploration of the fast food industry in the United States, from its roots to its long-term consequences.
Publisher: Houghton Mifflin Harcourt
ISBN: 0547750331
Category : Business & Economics
Languages : en
Pages : 387
Book Description
An exploration of the fast food industry in the United States, from its roots to its long-term consequences.