Catalog Search Results
Author
Series
Language
English
Description
Go beyond the bottle and step inside the minds, and vines, of Virginia's burgeoning wine industry in this groundbreaking volume. Join grape grower and industry insider Walker Elliott Rowe as he guides you through some of the top vineyards and wineries in the Old Dominion. Rowe explores the minds of pioneering winemakers and vineyard owners, stitches together an account of the wine industry's foundation in Virginia, from Jamestown to Jefferson to Barboursville,...
Author
Series
Language
English
Description
Vermont became the nation's second dry state in 1853. But some locals refused to comply, and inept law enforcement led to ineffective consequences. What was intended to increase wholesomeness forced a newly carved detour toward crime and corruption. Early laws, such as the Liquor Law of 1853, targeted distilled spirits while conveniently protecting cider. As regulations tightened, morals loosened. Without legalized booze, smugglers imported liquor...
Author
Series
Language
English
Description
Vermonters love all things local, so it is no surprise that the Green Mountain State has had a thriving craft beer scene for more than twenty years. Early Vermont brewers, though, faced many obstacles in bringing their beer to the thirsty masses, including a state-imposed prohibition beginning in 1852. Conditions remained unfavorable until Greg Noonan championed brewing legislation that opened the door for breweries and brewpubs in the 1980s. About...
Author
Series
Language
English
Description
Allured by the gold rush, waves of German, Japanese, Chinese and Italian immigrants brought their culinary proclivities to the American West. The early sophistication of saloons followed, and Denver's gastronomic landscape experienced a tremendous culinary evolution spanning sixteen decades. Dating back to the late 1800s, My Brother's Bar doesn't have a sign and doesn't need one, serving up history along with delicious hamburgers. Established in 1985,...
Author
Series
Language
English
Description
Long before corner bars stitched the social fabric of Chicago's neighborhoods together, raucous pioneers like Mark Beaubien were fermenting over the untapped potential of the unbroken prairie. Take a determined saunter from the clamor of Chicago's first breweries, through the hidden passages of thousands of speakeasies and then back into the current of the contemporary craft beer revival. Follow a path plastered with portraits of infamous saloonkeepers...
Author
Series
Language
English
Description
Before North Dakota obtained statehood and entered the Union as a dry state, the region's commercial beer industry thrived. A lengthy era of temperance forced locals to find clever ways to get a beer, such as crossing the Montana and Minnesota borders for a pint, smuggling beer over the rails and brewing at home. After Prohibition, the state's farmers became national leaders in malting barley production, serving the biggest brewers in the world. However,...
Author
Series
Language
English
Description
Ann Arbor has always been a beer-loving town. From the establishment of the first commercial brewery in 1838 through a century of German immigration down to today's local craft brew boom, the amber liquid looms large in Tree Town's quirky past and present. Find out how beer helped a former University of Michigan professor win a Nobel Prize. Discover the Ann Arbor doctor whose nationally bestselling home remedy book featured ale recipes. Learn which...
Author
Series
Language
English
Description
Cincinnati loves goetta. Since its arrival with nineteenth-century Germanic immigrants, this humble dish has evolved from peasant staple to ubiquitous delicacy. Once upon a time, Cincinnatians found goetta mostly in neighborhood butcher shops, in Over-the-Rhine's so-called Goetta Alley and through Sander Packing, its first commercial producer. Now hungry locals scarf it down at diners and white-linen establishments alike and in everything from egg...
Author
Series
Language
English
Description
Frozen custard is more than a dessert in Milwaukee. It's a culture, a lifestyle and a passion. From the stand that inspired television's Happy Days to the big three-Gilles, Leon's and Kopp's-take a tour through the history of this guilty pleasure. Learn about its humble origins as an unexpected rival to ice cream and its phenomenal success as a concession at the Chicago World's Fair in 1933 that made the snack famous. Find the stories behind your...
Author
Series
Language
English
Description
Tucson's culinary journey began thousands of years ago, when Native American tribes developed an agricultural base along the Santa Cruz River. In modern times, restaurants ranging from tiny taquerias to fine dining spaces all contributed to the local food culture. El Charro, serving Mexican cuisine since 1922, still attracts crowds from all over. Folks head straight to Pat's for a hot dog, Lucky Wishbone for some fried chicken or eegee's for a grinder...
Author
Series
Language
English
Description
The Tri-Cities has been blessed with fame-worthy eateries that have helped shape the area's identity. Elvis shimmied through the area during his up-and-coming years, making for one incredibly happy girl and her not-so-happy boyfriend. Broadwater Drug Stores served hamburgers that brought in customers from miles around. Hungry patrons had to arrive very early at Mountaineer Restaurant or they wouldn't find a place to park. Home Sweet Home and the Mezzanine...
Author
Series
Language
English
Description
The finely aged story of New Jersey wine is older than the United States itself. As early as 1767, the colony's wines were garnering awards from London's Royal Society of the Arts. The vineyards continued to grow through some of the country's most turbulent times. In 1864, at the height of the Civil War, Renault Winery was founded, and it continues to operate today. While Prohibition nearly destroyed the industry, in 1933, the founding of Tomasello's...
Author
Series
Language
English
Description
Grand Rapids' food scene is bursting with local flavor. Farmers, teachers, chefs and activists are taking back their foodways and serving up the fresh, healthful fruits of their labor. Author Lisa Rose Starner captures the essence of the growing food movement in Grand Rapids and the rugged individuals who are tilling the soil, growing food and launching successful food businesses while powering community change--one garden, one backyard, one block,...
Author
Series
Language
English
Description
The book will tell the history and story of Down East Maine lobster fishing. Author Christina Lemieux's family has been lobster fishermen for four generations, and the book draws from their personal recollections and documentation. It will then bring to life the experience of Down East Maine lobster fishing and living in a lobster fishing community. The book details how one goes about catching lobster, the seasons of lobster fishing and the perils...
Author
Series
Language
English
Description
One of the surest ways to connect with the past is to sample what was on its plate. That's the goal with this gustatory journey through Alabama history. Sweetmeats with the governor's lonely, oft-depressed wife in 1832 Greensboro. Shrimp and crabmeat casserole at a long-departed preacher's house at the Gaines Ridge Dinner Club in Camden. Pimento cheese and tea with notes of cinnamon and citrus at the Bragg-Mitchell Mansion in Mobile. Poundcake from...
Author
Series
Language
English
Description
In 1884, in the basement of a building on the corner of York and Jefferson Streets, something miraculous was happening. Jewish Russian immigrant Isadore Gottlieb had built a bakery that would soon be renowned in Savannah for every tasty morsel pulled from its busy oven, creating the perfect combination of southern and Jewish delicacies. Goods were delivered to citizens and stores by cart, pulled by a horse that knew every stop along the way, cementing...
Author
Series
Language
English
Description
Like a drunken Mardi Gras parade, the history of New Orleans lurches from electrifying highs to heart-rending lows. Through it all, good drink was a constant--especially rum. The victory at the Battle of New Orleans was sealed with a barrel of rum, and a half-hearted implementation of Prohibition a century later certainly didn't dampen the city's spirits. From priests making tafia to modern delights like Old New Orleans and Bayou, rum has always been...
Author
Series
Language
English
Description
The food scene in Hamilton County, Indiana, sprang from humble roots. Early restaurateurs made modest livings at mom-and-pop joints like Aunt Bea's Chicken in Noblesville and Brown's Drugstore in Carmel. Teen romances bloomed at the Blue Ribbon Dairy Drive-In and Burger Chef. Then Chef Dieter Puska's elegant eatery the Glass Chimney took dining to a whole new level. Local chefs carry on his legacy with new farm-to-table restaurants featuring ingredients...
Author
Series
Language
English
Description
Every vine has a story, and nearly four hundred years ago, New Mexico's wine journey began when the first Mission grapes were planted in 1629. Taste this rich legacy, the oldest in the United States, in Donna Blake Birchell's account of the turmoil and triumph that shaped today's burgeoning industry. Despite greedy Spanish monarchs, prim teetotalers and the one-hundred-year flood's gift of root rot and alkaline deposits, New Mexico winemakers continue...
Author
Series
Language
English
Description
Asheville has been a restaurant town for two centuries, since stagecoaches arrived bringing the first tourists. Neighborhood cafs and busy lunch counters, raucous roadhouses and white-linen dining rooms provided the backdrop for much of Asheville's development as a world-class foodie destination. Some, like the Stockyard Cafe and Three Brothers Restaurant, have vanished without a trace, while others, including the Art Deco S&W Cafeteria and the Woolworth...
In Interlibrary Loan
Didn't find what you need? Items not owned by Pueblo Library can be requested from other Interlibrary Loan libraries to be delivered to your local library for pickup.
Didn't find it?
Can't find what you are looking for? Try our Materials Request Service. Submit Request