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Asheville food : a history of High Country cuisine

Author: Rick McDaniel
Publisher: Charleston, SC : American Palate/The History Press, 2013.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"A history of the food heritage of Asheville, NC"--
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Genre/Form: History
Document Type: Book
All Authors / Contributors: Rick McDaniel
ISBN: 9781609498658 1609498658
OCLC Number: 852831483
Description: 126 pages : chiefly color illustrations ; 23 cm
Contents: Foreword / by Julie Stehling --
Beginnings --
Dining at Biltmore --
Early Eateries --
The Farmers --
Pioneering Chefs --
Fresh --
Beer --
Wine and 'Shine --
Culinary Education --
The Young Guns.
Responsibility: Rick McDaniel ; photography by Amy Kalyn Sims ; foreword by Julie Stehling.

Abstract:

"A history of the food heritage of Asheville, NC"--

"Thirty years ago, the mountain city of Asheville was known for little more than the Biltmore Estate. Since then, the sleepy town has become a nationally recognized food mecca, a hot spot for food celebrities and a bustling hub of microbreweries. Food historian and author Rick McDaniel traces the rise of the Asheville food scene from its early eateries to the pioneering chefs who put Asheville on the culinary map and the new generation of stars who command the kitchens at the city's hottest new restaurants. A founding city of the farm-to-table movement, Asheville is proud of its local food and drink, appearing on creative menus throughout the city and in the pages of the national food media. Join McDaniel as he embarks on a mouthwatering journey to explore the farmers, chefs, markets and history that have shaped Asheville's rich food heritage"--

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