A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy

by Marc Hinton, Pamela Heiligenthal (Editor)

Overview

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.

Product Details

ISBN-13:	9781609496166
Publisher:	Arcadia Publishing SC
Publication date:	10/29/2013
Series:	American Palate
Pages:	208
Sales rank:	1,149,951
Product dimensions:	5.90(w) x 8.90(h) x 0.50(d)

About the Author

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.

Table of Contents

Prologue 5

1 Man Eats Mastodon and Is Still Hungry 9

2 Native Cuisine Before Cross-Cultural Integration 19

3 The Louisiana Purchase 27

4 Lewis and Clark 38

5 Securing the American Fur Trade 51

6 Westward Expansion Begins as the Wagons Start to Roll 70

7 Oregon 83

8 The Early Days of Territorial Development Cuisine 95

9 The First Californian Invasion 103

10 Too Much of a Good Thing Means No More Free Lunch 119

11 Telephones, Cars and Radios 133

12 Post-Prohibition and the Unspoken '40s and '50s 141

13 The Second California Invasion 150

14 Pacific Northwest's Rise to Culinary Stardom 170

Bibliography 191

Index 197

Disclaimer 205

About the Author 207