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Fried Walleye & Cherry Pie: Midwestern Writers on Food

Name: Fried Walleye & Cherry Pie: Midwestern Writers on Food
Brand: University of Nebraska Press
SKU: 9780803236455
Price: 15.99 USD
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Contributors:

Peggy Wolff (Editor), Peggy Wolff (Introduction by)

Publisher:

University of Nebraska Press

Binding:

Paperback

Book Category:

Cooking

Book Subcategory:

Regional & Cultural, Essays & Narratives

Book Topic:

American

Series:

At Table

Award:

2013 IndieFab awards Gold Medal Winner - Anthologies Award

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

11/01/13

ISBN 13:

9780803236455

Weight:

0.73 lbs

Size:

8.49 x 5.61 x 0.66 inches

Pages:

280

Mint Condition +

product description

Description

With its corn by the acre, beef on the hoof, Quaker Oats, and Kraft Mac n' Cheese, the Midwest eats pretty well and feeds the nation on the side. But there's more to the midwestern kitchen and palate than the farm food and sizable portions the region is best known for beyond its borders. It is to these heartland specialties, from the heartwarming to the downright weird, that Fried Walleye and Cherry Pie invites the reader.

The volume brings to the table an illustrious gathering of thirty midwestern writers with something to say about the gustatory pleasures and peculiarities of the region. In a meditation on comfort food, Elizabeth Berg recalls her aunt's meatloaf. Stuart Dybek takes us on a school field trip to a slaughtering house, while Peter Sagal grapples with the ethics of paté. Parsing Cincinnati five-way chili, Robert Olmstead digresses into questions of Aztec culture. Harry Mark Petrakis reflects on owning a South Side Chicago lunchroom, while Bonnie Jo Campbell nurses a sweet tooth through a fudge recipe in the Joy of Cooking and Lorna Landvik nibbles her way through the Minnesota State Fair. These are just a sampling of what makes Fried Walleye and Cherry Pie--with its generous helpings of laughter, culinary confession, and information--an irresistible literary feast.

About the Author
Peggy Wolff has written on food and food culture for publications including the Chicago Tribune, Los Angeles Times, Hartford Courant, and Orlando Sentinel. She is the food editor for REALIZE Magazine.

Fried Walleye & Cherry Pie: Midwestern Writers on Food

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