| Description |
159 pages : illustrations (some color) ; 23 cm |
| Contents |
Arnold's Bar and Grill: Having a drink with history -- Porkopolis and the Pigasus episode -- Catawba wine and the Queen City of the West -- The Germans arrive in Over-the-Rhine -- The meats we eat -- The people's market: Findlay Market -- From farm to table -- Ice cream and the stubborn Graeters -- Kaffee and kuchen and the neighborhood bakery -- Beer: twice the national average -- Playing under the bright lights of Vine Street -- Cincinnati's three way: Our chili -- The five-star city: Fine dining -- Sacred Heart, ravioli, and pizza: The Cincinnati Italians -- Made in Cincinnati. |
| Summary |
"Over the years, Cincinnati has earned a reputation for conservatism and keeping to itself, especially regarding food, but that's changing. Old favorites like cinnamon-scented chili on spaghetti, ice cream with huge chocolate chunks and old-fashioned German butchers selling goetta, brats and metts are being rediscovered--and in some cases re-created. A similar urge for experimentation and innovation from restaurants, farmers' markets and food producers is bringing new energy to the city's tables. Gathering the stories of the pioneers and the entrepreneurs of the past and the present, Enquirer food critic Polly Campbell unfolds how Cincinnati's history has set the table for its menu today."--Amazon website. |
| Subject |
Restaurants -- Ohio -- Cincinnati -- History.
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Food -- Ohio -- Cincinnati -- History.
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Cooking -- Ohio -- Cincinnati -- History.
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Cincinnati (Ohio) -- History.
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| ISBN |
9781467141529 (paperback) |
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1467141526 (paperback) |
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