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- Cooking > Beverages > Beer
- Cooking > Individual Chefs & Restaurants
- Cooking > Regional & Ethnic > American > Southern States
- History > United States > State & Local > Southwest (AZ, NM, OK, TX)
- Photography > Subjects & Themes > Historical
- Photography > Subjects & Themes > Regional (see also TRAVEL > Pictorials)
- Social science > Agriculture & Food (see also POLITICAL SCIENCE > Public Policy > Agriculture & Food Policy)
- Travel > United States > South > West South Central (AR, LA, OK, TX)
4 products
Classic Restaurants of Oklahoma City
9781467119214
Regular price $24.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%
Some of Oklahoma City's earliest famous restaurants included a side of gambling, bootlegging and mayhem. Cattlemen's Café changed hands by a roll of the dice one Christmas. In more recent years, establishments like O'Mealey's and Adair's positioned the city's identity as a unique, groundbreaking culinary hub. The city became known as the Cafeteria Capital thanks to the revolutionary approach of a diminutive Kansas woman named Anna Maude Smith. Beverly's Chicken-in-the-Rough became a national fried-chicken franchise two decades before Harland Sanders sold his first drumstick. And world-renowned chef Rick Bayless first learned to cook at his parents' barbecue restaurant in south Oklahoma City. Join author Dave Cathey as he dishes on these delectable stories and more.
Lost Restaurants of Tulsa
9781625859105
Regular price $21.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%
In the early twentieth century, Tulsa was the Oil Capital of the World. The rush of roughnecks and oil barons built a culinary foundation that not only provided traditional food and diner fare but also inspired upper-class experiences and international cuisine. Tulsans could reserve a candlelit dinner at the Louisiane or cruise along the Restless Ribbon with a pit stop at Pennington's. Generations of regulars depended on family-owned establishments such as Villa Venice, The Golden Drumstick and St. Michael's Alley. Join author Rhys Martin on a gastronomic journey through time, from the Great Depression to the days of Liquor by the Wink and the Oil Bust of the 1980s.
Oklahoma Beer
9781467142229
Regular price $21.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%
Notoriously known as a "flyover state'? in regards to alcohol, Oklahoma has a unique brewing history. Entering the Union as a dry state, Oklahoma struggled with bootleggers and the choc beer brewers of Indian Territory. Prohibition wasn't fully repealed in Oklahoma until 1959, when liquor sales were permitted, but a few pioneers navigated a web of restrictions to produce quality local beers. Brewpubs opened a new chapter in 1992 as a generation thirsty for handcrafted beers led to a resurgence in the industry. Author and proprietor of BeerisOK.com Brian Welzbacher unravels the stories behind the passionate breweries that stood up to tyranny and paved a path from Dust Bowl to full glass.
A Culinary History of Pittsburg County
9781626191624
Regular price $21.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%
Long before the era of the foodie, the little coal-mining town of Krebs set the standard for celebrating food in Oklahoma. Its reputation as the Sooner State's Little Italy began in the mid-1870s when Italian immigrants chased the coal boom to Pittsburg County, deep in the heart of the Choctaw Nation. After 150 years, Italians and Choctaw neighbors are now bound by pasta, homemade cheeses and sausages and native beer once brewed illegally in basement bathtubs and delivered by children from door to door. Stop by for a steak at GiaComo's, a Choc at Pete's Place, lamb fries at the Isle of Capri, gnocchi at Roseanna's or a gourd of caciocavallo at Lovera's--venues that have proven impervious to time and hardship. Join Food Dude Dave Cathey on a tour through this colorful and delicious history.
