The History Press [new releases]

Dig into the long history of cider in Virginia—the Old Dominion’s original craft beverage.

When the adventurers aboard the Susan Constant, Discovery, and Godspeed stepped foot on Virginian soil they brought with them the traditional English love of cider. Required by statute to plant orchards, the apple played a central part in the development of the colony as its juice became the favored libation of every class of society. From the modest laborer to the table of Thomas Jefferson, cider was Virginia’s tipple of choice. More than 400 years later, the libation is enjoying a renaissance. Read about a new generation of makers re-introducing Virginians to their original craft beverage.

Local author Alistair Reece tells the story of cider in the Old Dominion, aided by the stunning photography of J. Mark Stewart.

Food has been and continues to be an essential part of any movement for progressive change.

From home cooks and professional chefs to local eateries and bakeries, food has helped activists continue marching for change for generations. Paschal's restaurant in Atlanta provided safety and comfort food for civil rights leaders. Elijah Muhammad and the Nation of Islam operated their own farms, dairies and bakeries in the 1960s. "The Sandwich Brigade" organized efforts to feed the thousands at the March on Washington. Author Fred Opie details the ways southern food nourished the fight for freedom, along with cherished recipes associated with the era.

From a one-story cabin in the piney woods of the Panhandle to a high-rise condo along the glistening waterways, Cracker cooking in Florida has evolved with our tastes and times.

When supplies were limited and the workday arduous, black coffee with leftover cornbread might serve as breakfast. Today's bounty and life's relative ease bring mornings with lattes and biscotti, biscuits and sausage gravy. What's on the plate has changed, but our heritage infuses who we are. As we follow the path laid out by gastronomic pioneers, this culinary quest, guided by sixth-generation Cracker Joy Sheffield Harris, will whet your appetite with recipes and sumptuous reflections. Pull up a chair and dig in.

Taste the history of South Carolina's Barbeque in this delectable history from the 1500s to the present day.

South Carolina has been home to good, old-fashioned barbeque for quite a long time. Hundreds of restaurants, stands and food trucks sell tons of the southern staple every day. But the history of Palmetto State barbeque goes deeper than many might believe--it predates the rest of America. Native Americans barbequed pork on makeshift grills as far back as the 1500s after the Spanish introduced the pig into the Americas. Since the early 1920s, South Carolinians have been perfecting the craft and producing some of the best-tastin' 'que in the country. Join author and president of the South Carolina Barbeque Association Lake E. High Jr. as he traces the delectable history from its pre-colonial roots to a thriving modern-day tradition that fuels an endless debate over where to find the best plate.

The culinary history of Myrtle Beach reflects a unique merging of Native American, European, African and Caribbean cuisines.

Learn the techniques used by enslaved Africans created vast wealth for rice plantation owners; what George Washington likely ate when visiting South Carolina in 1791; how the turpentine industry gave rise to a sticky sweet potato cooking method; and why locals eagerly anticipate one special time of year when boiled peanuts are at their best. Author Becky Billingsley, a longtime Myrtle Beach-area restaurant journalist, digs deep into historic records and serves up both tantalizing personal interviews and dishes on the best local restaurants, where many delicious farm-to-table heritage foods can still be enjoyed.

Memphis is equal parts music and food--the products of a community marked with grit and resilience.

The city's blues and soul music have lifted spirits, while barbecue has been a serious business ever since pork first entered the culinary landscape of Memphis with Spanish explorer Hernando de Soto, who brought the New World its first herd of pigs. Succulent pulled pork and ribs have become part of the fabric of life in the River City, and today they are cooked up in kitchens ranging from the internationally acclaimed, like Corky's, to the humblest of roadside dives. Told through the history of its barbecue is the story of the city of Memphis, from legendary joints like Leonard's Barbecue, where Elvis Presley hosted private parties, to lesser-known places like William's Bar-B-Q in the West Memphis, Arkansas neighborhood where wild, late-night blues juke joints served as a red-light district across the river from Beale Street in the 1950s and '60s. Sink your teeth into this rich history chock-full of interviews and insights from the city's finest pitmasters and 'cue gurus who continue the long tradition of creating art with meat and flame.

Join author Dorothy K. Fletcher as she recalls the history of the city's lost restaurants and reflects on a more gracious time in Jacksonville living.

The city of Jacksonville has long enjoyed a wondrous array of restaurants with fine cuisine and unique atmospheres. Some of the greatest of those now exist only in memory. Le Chateau, with its elegant patio and seascapes, was a beacon of fine dining. The Rainbow Room at the George Washington Hotel offered a crowded dance floor with its dinner experience. The Green Derby was the hub of passion for fans of Florida and Georgia during one of the fiercest rivalries in college football.

If life is a highway, food is the fuel. The restaurant cuisine of Arkansas was crafted by transportation--and by family heritage.

From century-old soda fountains to heritage candy makers, Arkansas wine country and the birthplace of fried pickles, discover the delicious nooks of the Ozarks and scrumptious crannies of the Arkansas River Valley through this tasty travelogue. Learn how fried chicken came to a tiny burg called Tontitown. Discover a restaurant atop a gristmill with a history predating the Civil War. Dine where Bill Clinton, Sam Walton and Elvis Presley caught a bite to eat. Join author Kat Robinson and photographer Grav Weldon on this exploration of over one hundred of the state's classic and iconic restaurants.