Details

Subject(s)

• Food—Missouri—Kansas City—History [Browse]
• Cooking, American—Midwestern style—History [Browse]
• Food industry and trade—Missouri—Kansas City—History [Browse]
• Kansas City (Mo.)—History [Browse]

Publisher

Bloomsbury (Firm) [Browse]

Series

• Big city food biography series. [More in this series]
• The big city food biography series

Summary note

Barbecue, fried chicken, chili, and steak: these foods immediately call to mind Kansas City's reputation for fantastic cuisine. This food biography tells the story of how geography, politics, arts, race, and culture came together to create these iconic foods and fuel a Kansas City food renaissance that is now finding renewed popularity and acclaim.

Notes

Description based upon print version of record.

Bibliographic references

Includes bibliographical references (pages 211-223) and index.

Source of description

Print version record and CIP data provided by publisher; resource not viewed.

Language note

English

Contents

• Contents; Preface. Kansas City: The Nation's Hospitality Crossroads; Chapter One. "Here Stands a City Built o' Bread and Beef": Kansas City's Natural and Material Resources; Chapter Two. Prehistoric and Native American Foodways of the Kawsmouth Region; Chapter Three. The Old World Meets the New; Chapter Four. Contributing to Kansas City's Greater Good: Immigrants and Their Food Traditions; Chapter Five. African American Contributions and Kansas City's Southern Traditions; Chapter Six. Kansas City Markets and Groceries
• Chapter Seven. "Kansas City, Here I Come": Historic Restaurants at America's Crossroads, 1860s-1970sChapter Eight. Kansas City Home Cooks and Homegrown Festivals; Chapter Nine. We've Grown Accustomed to These Tastes: Kansas City's Signature Dishes; Notes; Bibliography; Index; About the Author

ISBN

• 979-82-16-40302-9
• 1-4422-3289-7

LCCN

2021676870

OCLC

936204543

Doi

10.5040/9798216403029

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