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Madison food : a history of capital cuisine

Author: Nichole Fromm; JonMichael Rasmus; Erika Janik
Publisher: Charleston, SC : American Palate, a division of The History Press, 2015.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"Madison's savory ascent as a culinary destination pairs its rich tradition of homegrown bounty with a progressively wider international palate. Sample the fare of Mad City staples like Ella's Deli, Mickies Dairy Bar and the Plaza and enjoy tales of legendary eateries of yore, such as Cleveland's, the Fess and Ovens of Brittany. Visit the farmers' markets that feed the capital city and the unions that have struggled  Read more...
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Genre/Form: Guidebooks
History
Document Type: Book
All Authors / Contributors: Nichole Fromm; JonMichael Rasmus; Erika Janik
ISBN: 9781626196155 162619615X
OCLC Number: 907885593
Description: 188 pages, 16 unnumbered pages of plates : illustrations (some color) ; 23 cm
Contents: Foreword / by Erika Janik --
History of Madison's food culture --
Land, labor, Capitol --
Farm to table for four: old buildings, new restaurants --
Seventy-seven years ago: Madison's most enduring eateries --
Soul proprietors: African American restaurant owners and chefs --
An isthmus of meat: burgers in Madison --
Madison's culinary godmother: the Ovens of Brittany story --
Three square meals --
Surrounded by reality --
Around the world in eight restaurants --
Appendices: The one hundred most influential restaurants in Madison history ; Madison Magazine's Best of Madison ; Isthmus's Madison's Favorites ; Best New Restaurant (Madison Magazine/Isthmus) --
Bibliography.
Responsibility: Nichole Fromm & JonMichael Rasmus ; foreword by Erika Janik.

Abstract:

"Madison's savory ascent as a culinary destination pairs its rich tradition of homegrown bounty with a progressively wider international palate. Sample the fare of Mad City staples like Ella's Deli, Mickies Dairy Bar and the Plaza and enjoy tales of legendary eateries of yore, such as Cleveland's, the Fess and Ovens of Brittany. Visit the farmers' markets that feed the capital city and the unions that have struggled to represent dishwashers and waiters. Slide into a booth with the visionaries who nurtured Madison's food culture, from Gulley to Guthrie and Peck to Piper"--

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