| A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy Contributor(s): Hinton, Marc (Author), Heiligenthal, Pamela (Editor) |
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ISBN: 1609496167 ISBN-13: 9781609496166 Publisher: History Press
WE WILL NOT BE UNDERSOLD! Click here for our low price guarantee Binding Type: Paperback - See All Available Formats & Editions Published: October 2013 Click for more in this series: American Palate |
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| Additional Information |
| BISAC Categories: - History | United States - State & Local - Pacific Northwest (or, Wa) - Cooking | Regional & Ethnic - American - Northwestern States - Cooking | History |
| LCCN: 2013040241 |
| Series: American Palate |
| Physical Information: 0.6" H x 5.9" W x 9" L (0.80 lbs) 208 pages |
| Features: Bibliography, Illustrated, Index, Maps, Price on Product, Table of Contents |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |
Contributor Bio(s): Hinton, Marc: - Marc Hinton is a freelance writer and editor-at-large for the online wine publication EnoBytes.com. With over thirty years experience in the food and wine industry, Marc has worked coast to coast in kitchens and front offices from Memphis to San Francisco. Now living in the Northwest, Marc is a regular contributor to OregonLive.com. Enobytes co-founder and wine journalist Pamela Heiligenthal has worked as a both a sommelier and a restaurant manager and has a passion for food pairings. Although she currently works at Nike as a computing architect, she continues to judge wines and holds a Level I Master Sommelier certification. |
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