Front cover image for Madison food : a history of capital cuisine

Madison food : a history of capital cuisine

Nichole Fromm (Author), JonMichael Rasmus (Author), Erika Janik
"Madison's savory ascent as a culinary destination pairs its rich tradition of homegrown bounty with a progressively wider international palate. Sample the fare of Mad City staples like Ella's Deli, Mickies Dairy Bar and the Plaza and enjoy tales of legendary eateries of yore, such as Cleveland's, the Fess and Ovens of Brittany. Visit the farmers' markets that feed the capital city and the unions that have struggled to represent dishwashers and waiters. Slide into a booth with the visionaries who nurtured Madison's food culture, from Gulley to Guthrie and Peck to Piper"-- back cover
Print Book, English, 2015
American Palate, a division of The History Press, Charleston, SC, 2015
travel guidebooks
188 pages, 16 unnumbered pages of plates : illustrations (some color) ; 23 cm
9781626196155, 162619615X
Foreword / by Erika Janik
History of Madison's food culture
Land, labor, Capitol
Farm to table for four: old buildings, new restaurants
Seventy-seven years ago: Madison's most enduring eateries
Soul proprietors: African American restaurant owners and chefs
An isthmus of meat: burgers in Madison
Madison's culinary godmother: the Ovens of Brittany story
Three square meals
Surrounded by reality
Around the world in eight restaurants
Appendices: The one hundred most influential restaurants in Madison history ; Madison Magazine's Best of Madison ; Isthmus's Madison's Favorites ; Best New Restaurant (Madison Magazine/Isthmus)