Research Catalog

A history of Pacific Northwest cuisine : mastodons to molecular gastronomy / Marc Hinton ; edited by Pamela Heiligenthal.

Title: A history of Pacific Northwest cuisine : mastodons to molecular gastronomy / Marc Hinton ; edited by Pamela Heiligenthal.
Author: Hinton, Marc,
Publication: Charleston, SC : American Palate, a division of The History Press, 2013.

Filter by

Item details
Status	Format	Access	Call Number	Item Location
Request for On-site Use Request Scan How do I pick up this item and when will it be ready?	Text	Request in advance	TX715.2.P32 H56 2013	Off-site

Additional Authors

Heiligenthal, Pamela,

Description

206 pages, 16 unnumbered pages of plates : illustrations (some color); 23 cm

Summary

"A history of food and wine in Oregon and Washington"--
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"--

Subject

Genre/Form

Cookbooks.

Bibliography (note)

ISBN

LCCN

^^2013040241

Owning Institutions

Harvard Library