A Culinary History of Atlanta

by Arcadia Publishing

Overview

Food is at the heart of Atlanta, and here discover iconic dishes, notorious restaurants, and the rich culinary history of this Southern city.

Atlanta's cuisine has always been an integral part of its identity. From its Native American agricultural roots to the South's first international culinary scene, food has shaped this city, often in unexpected ways. Trace the evolution of iconic dishes like Brunswick stew, hoecakes and peach pie while celebrating Atlanta's noted foodies, including Henry Grady, Martin Luther King Jr. and Nathalie Dupree. Be transported to the beginnings of notable restaurants and markets, including Durand's at the Union Depot, Busy Bee Café, Mary Mac's Tearoom, the Municipal Market and the Buford Highway Farmers Market. With fourteen historic recipes, culinary historian Akila Sankar McConnell proves that food will always be at the heart of Atlanta's story.

Product Details

ISBN-13:	9781467141239
Publisher:	Arcadia Publishing SC
Publication date:	05/20/2019
Series:	American Palate
Pages:	192
Sales rank:	678,005
Product dimensions:	6.00(w) x 8.90(h) x 0.50(d)

About the Author

Akila McConnell has been sharing stories of Atlanta's food and history for more than a decade. She has written for Conde Nast Traveller, USA Today, About.com and National Geographic Books. In 2015, she launched Atlanta Food Walks, which has become Atlanta's most popular food tour company, focused on telling the unexpected story of Atlanta through its food. Akila lives in Decatur, where you'll find her hunting for sweet corn and peaches at farmers' markets with her husband and two micro-foodies.

Table of Contents

1 The Village by the Peach Tree Pre-Colonization 7

Hominy and Chits 12

2 Whiskey Dens and Gingerbread Terminus and Marthasville: 1821 To 1847 15

Sweet Potatoes and Lams 19

3 The Market Town Early Atlanta: 1848 to 1860 21

Brunswick Stew 28

4 Salt Shortages and Bread Riots Civil War: 1861 To 1863 32

Hoecakes 38

5 Consuming the Heart of the Confederacy Battle and Siege of Atlanta: 1864 to 1865 42

Bacon 52

6 Wanted: A Good Cook Reconstruction: 1865 to 1877 54

Biscuits 66

7 The Back of Delmonico's Menu The New South: 1877 to 1905 69

Oysters 77

8 What Happens When They Eat With One Another African Americans In The New South: 1877 to 1905 79

Libations 92

9 When Cornbread Killed Jim Grow Atlanta: 1906 to 1924 94

'Possum 103

10 What'll Ya Have? The Rise of Atlanta Restaurants: 1925 to 1950 106

Collard Greens and Other Bitter Greens 116

11 Food for the Soul

Civil Rights Movement: 1950s to 1970s 119

Fried Chicken 130

12 New Eats, New Atlanta New Southern Cooking and International Atlanta: 1970s to the Present 133

Sweet as a Peach 140

13 Epilogue 142

Acknowledgements 145

Notes 147

Bibliography 157

Index 171

About the Author 176