Research Catalog

Title

Long Island food : a history from family farms & oysters to craft spirits / T.W. Barritt.

Author

Barritt, T. W.,

Publication

Charleston, SC : American Palate, 2015.

Items in the Library & Off-site

Details

Description

172 pages, 16 unnumbered pages of plates : illustrations (some color); 23 cm

Summary

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.

Subjects

• Food
• Farms
• Local foods
• Food > New York (State) > Long Island > History
• New York (State) > Long Island
• History
• Manners and customs
• Long Island (N.Y.) > History
• Farms > New York (State) > Long Island
• Local foods > New York (State) > Long Island
• Long Island (N.Y.) > Social life and customs

Genre/Form

History.

Bibliography (note)

• Includes bibliographical references (pages 159-168) and index.

Contents

Prologue. Long Island food : a work in progress -- Farming : then and now -- Agricultural innovators -- Mollusks, fins and gills -- Preserving a passion for pickles -- Artisans and entrepreneurs -- Curds and whey -- Daily bread -- Birds of a feather -- Spirits, brews and beverages -- Classic roadside joints -- Fine dining : from historic to haute cuisine -- Epilogue. Long Island food : the common ingredient.

ISBN

• 1626198462
• 9781626198463

LCCN

2015944410

Owning Institutions

Princeton University Library