ENGLISH

A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc (American Palate)

By John Howard-Fusco

Book information

Publisher
The History Press
ISBN
9781439660102, 9781626195899
ASIN
B06XRMGNS8
Language
english
Format
EPUB
Filesize
4 MB (4526204 bytes)
Pages
179\0
Library
Mobilism
Time added
2023-09-02 05:18:10

Description

Author John Howard-Fusco traces the roots of Cape May's delectable dishes and recipes from long ago to the modern day.Cape May is America's first seaside resort, and with that comes a mouthwatering food history. The New York Times even proclaimed the city "Restaurant Capital of New Jersey." The first settlers, the Kechemeche of the Lenape tribe, feasted on the fish and wild game in the area. The whaling industry briefly brought attention to the island, but Ellis Hughes's 1801 advertisement offering seashore entertainment with "fish, oysters, crabs, and good liquors" gave birth to a beachside haven. From the mint juleps to the Sunny Hall Café and the Chalfonte, culinary creativity thrives on the shore. Modern chefs like Lucas Manteca at the Red Store and Brooke Dodds's Empanada Mamas help keep the unique flair alive.

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