Long Island food
Subtitle: a history from family farms & oysters to craft spirits
By: T.W. Barritt
Publisher: American Palate
Published: 2015
Place of publication: Charleston, SC
Language: eng
Number of pages: 172
ISBN-13: 9781626198463
Subjects: Food; History; Local foods; Farms; Social life and customs; Manners and customs
Description: Beyond its crowded highways, Long Island serves up a plentiful, eclectic bounty with a side of history. Enticing appetites from Nassau to Montauk, food writer and Long Island native T.W. Barritt explores how immigrant families built a still thriving agricultural community, producing everything from crunchy pickles and hearty potatoes to succulent Long Island duckling. Experience the rise and fall of Long Island's bustling oyster industry and its reemergence today. And meet the modern-day pioneers--in community agriculture, wine, cheese, fine dining and craft spirits--who are reinventing Long Island's food landscape and shaping a delicious future.
Notes: Includes bibliographical references (pages 159-168) and index.
Table of contents: title: Prologue. Long Island food : a work in progress; title: Farming : then and now; title: Agricultural innovators; title: Mollusks, fins and gills; title: Preserving a passion for pickles; title: Artisans and entrepreneurs; title: Curds and whey; title: Daily bread; title: Birds of a feather; title: Spirits, brews and beverages; title: Classic roadside joints; title: Fine dining : from historic to haute cuisine; title: Epilogue. Long Island food : the common ingredient.