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 I... Read More
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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 I... Read More
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.
Details
Pages: 192
Publisher: Arcadia Publishing
Imprint: The History Press
Series: American Palate
Publication Date: 14th September 2015
State: New York
Illustration Note: Color sigs / inserts
ISBN: 9781626198463
Format: Paperback
BISACs: TRAVEL / Food, Lodging & Transportation / Restaurants PHOTOGRAPHY / Subjects & Themes / Historical COOKING / History HISTORY / United States / State & Local / Middle Atlantic (DC, DE, MD, NJ, NY, PA)
Author Bio
T.W. Barritt is a native of Nassau County. His career is in broadcast media and communications. Since 2006, he has chronicled the evolution of Long Island's food culture on his blog "Culinary Types" at culinarytypes.blogspot.com. A highly trained amateur chef, he attended the French Culinary Institute in NYC and is a contributor to Edible Long Island and Edible East End. His essays appear in Entertaining from Ancient Rome to the Super Bowl, a two-volume encyclopedia published by Greenwood Press.
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.
Pages: 192
Publisher: Arcadia Publishing
Imprint: The History Press
Series: American Palate
Publication Date: 14th September 2015
State: New York
Illustrations Note: Color sigs / inserts
ISBN: 9781626198463
Format: Paperback
BISACs: TRAVEL / Food, Lodging & Transportation / Restaurants PHOTOGRAPHY / Subjects & Themes / Historical COOKING / History HISTORY / United States / State & Local / Middle Atlantic (DC, DE, MD, NJ, NY, PA)
T.W. Barritt is a native of Nassau County. His career is in broadcast media and communications. Since 2006, he has chronicled the evolution of Long Island's food culture on his blog "Culinary Types" at culinarytypes.blogspot.com. A highly trained amateur chef, he attended the French Culinary Institute in NYC and is a contributor to Edible Long Island and Edible East End. His essays appear in Entertaining from Ancient Rome to the Super Bowl, a two-volume encyclopedia published by Greenwood Press.
