History of Connecticut Food : A Proud Tradition of Puddings, Clambakes and Steamed Cheeseburgers by Amy Nawrocki
A History of Connecticut Food aims to acquaint the reader with the long and storied relationship of the state's people and their provisions.
Each chapter will focus on a different crop, livestock, game, or prepared dish that Connecticut has either pioneered or made its own. Along with these brief histories, the book will feature traditional and modernized recipes. In short, A History of Connecticut Food will both inform the people of Connecticut about their culinary past and inspire them to explore it.
Nawrocki, Amy: - Amy Nawrocki is a Connecticut native, raised in Newtown and now living in Hamden. She earned a Bachelor's degree from Sarah Lawrence College and a Masters of Fine Arts from the University of Arkansas. She has received numerous honors for her poetry, including awards from the Litchfield Review Poetry Contest, the Codhill Chapbook Competition, The Loft Anthology, Phi Kappa Phi, New Millennium Writings, and the Connecticut Poetry Society. She is the author of five poetry collections: Potato Eaters, Nomad's End, Lune de Miel, Four Blue Eggs and Reconnaissance. With her husband, Eric D. Lehman, she wrote A History of Connecticut Wine, A History of Connecticut Food and Literary Connecticut. She teaches English and Creative Writing at the University of Bridgeport and is mother to two cats, Maple and Django.
| SKU | Unavailable |
| ISBN 13 | 9781609495121 |
| ISBN 10 | 1609495128 |
| Title | History of Connecticut Food : A Proud Tradition of Puddings, Clambakes and Steamed Cheeseburgers |
| Author | Amy Nawrocki |
| Series | American Palate Ser |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | The History Press |
| Year published | 2012-05-22 |
| Number of pages | 176 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |