Description

Upstate New York is the birthplace of many of America’s favorite foods. The chicken wing was born in a bar in Buffalo, the potato chip originated in the kitchen of a glitzy Saratoga Springs hotel, the salt potato got its start along the marshy shores of a Syracuse lake, and Thousand Island dressing was created in a hotel along the St. Lawrence Seaway.

In this book, D’Imperio travels across the region to discover the stories and people behind forty iconic foods of Upstate New York. He introduces readers to the black dirt farmers of Orange County who give America its best-tasting onions, to the Catskill’s Candy Cane King, and to “Charlie the Butcher,” purveyor of the best beef on weck in the state. Filled with color photographs, the book includes a map of the various regions around Upstate New York allowing the reader to create their own cultural and historic food tour.

A Taste of Upstate New York: The People and the Stories Behind 40 Food Favorites

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£25.95

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Usually despatched within 6 days
Paperback / softback by Chuck D’Imperio

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Short Description:

Upstate New York is the birthplace of many of America’s favorite foods. The chicken wing was born in a bar... Read more

    Publisher: Syracuse University Press
    Publication Date: 30/04/2015
    ISBN13: 9780815610496, 978-0815610496
    ISBN10: 0815610491

    Number of Pages: 288

    Non Fiction , Food & Drink

    Description

    Upstate New York is the birthplace of many of America’s favorite foods. The chicken wing was born in a bar in Buffalo, the potato chip originated in the kitchen of a glitzy Saratoga Springs hotel, the salt potato got its start along the marshy shores of a Syracuse lake, and Thousand Island dressing was created in a hotel along the St. Lawrence Seaway.

    In this book, D’Imperio travels across the region to discover the stories and people behind forty iconic foods of Upstate New York. He introduces readers to the black dirt farmers of Orange County who give America its best-tasting onions, to the Catskill’s Candy Cane King, and to “Charlie the Butcher,” purveyor of the best beef on weck in the state. Filled with color photographs, the book includes a map of the various regions around Upstate New York allowing the reader to create their own cultural and historic food tour.

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