A Culinary History of Missouri: Foodways & Iconic Dishes of the Show-Me State

by Suzanne Corbett, Deborah Reinhardt

Overview

Missouri's history is best told through food, from its Native American and later French colonial roots to the country's first viticultural area. Learn about the state's vibrant barbecue culture, which stems from African American cooks, including Henry Perry, Kansas City's barbecue king. Trace the evolution of iconic dishes such as Kansas City burnt ends, St. Louis gooey butter cake and Springfield cashew chicken. Discover how hardscrabble Ozark farmers launched a tomato canning industry and how a financially strapped widow, Irma Rombauer, would forever change how cookbooks were written. Historian and culinary writer Suzanne Corbett and food and travel writer Deborah Reinhardt also include more than eighty historical recipes to capture a taste of Missouri's history that spans more than two hundred years.

Product Details

ISBN-13:	9781439673584
Publisher:	The History Press
Publication date:	09/27/2021
Series:	American Palate
Sold by:	Barnes & Noble
Format:	eBook
Pages:	160
File size:	3 MB

About the Author

SUZANNE CORBETT is an award-winning writer, culinary teacher and food historian whose work has appeared in local and national publications. She is the author of The Gilded Table: Recipes and Table History from the Campbell House, Pushcarts & Stalls: The Soulard Market History Cookbook and Unique Eats and Eateries of St. Louis. She is also a Telly Award-winning producer/writer of the documentary short Vintage Missouri: 200 Years of Missouri Wine.

Table of Contents

Acknowledgements 7

Introduction 9

1 Native Bounty and the Colonial Table 11

2 Expanding the Missouri Table 36

3 Gilded Tables to Flavorful Fairs 64

4 Jazz, Prohibition and Route 66 91

5 Peace, Prosperity and Rediscovering Our Past 118

Conclusion 143

Bibliography 147

Index 153

About the Authors 157