Charlottesville food
Subtitle: a history of eating local in Jefferson's city
By: Casey Ireland
Publisher: The History Press
Published: 2014
Place of publication: Charleston, SC
Language: eng
Number of pages: 130
ISBN-13: 9781626190276
Subjects: Local foods; History; Cooking; Social life and customs; COOKING / Regional & Ethnic / American / Southern States; TRAVEL / Restaurants
Description: "From the early days of ThomasJefferson's Garden Book at Monticelloto the hustle and bustle of the modern City Market on Water Street,Charlottesville has an illustrious culinary history. The city's cuisine ischaracterized by a delight in locally raised ingredients. The locavorementality appears at all levels of Charlottesville's food industry, includingthe nationally acknowledged methods of Joel Salatin's Polyface Farms, thesourcing of local pork for Chipotle's Charlottesville location and theaccessibility of regional ingredients everywhere from Whole Foods Market toonline favorite Relay Foods. Author and food enthusiast Casey Ireland explores how Charlottesville's residents have created a food culture that is all theirown"--

"A history of food culture past and present in Charlottesville, VA"--
Notes: Includes bibliographical references (pages       ).
Table of contents: title: Monticello and Thomas Jefferson : the origin of (heirloom) species; title: Outstanding in their field : farming's new wave; title: Food hubs : getting regional ingredients to the home cook; title: Charlottesville dining : how lowbrow sustenance becomes highbrow meals (or vice versa); title: Virginia vinoculture and breweries.