Charlottesville Food:: A History of Eating Local in Jefferson's City

by Casey Ireland, Jed Verity (Foreword by)

Overview

From the early days of Thomas Jefferson's Garden Book" at Monticello to the hustle and bustle of the modern City Market on Water Street, Charlottesville has an illustrious culinary history. The city's cuisine is characterized by a delight in locally raised ingredients. The locavore mentality appears at all levels of Charlottesville's food industry, including the nationally acknowledged methods of Joel Salatin's Polyface Farms, the sourcing of local pork for Chipotle's Charlottesville location and the accessibility of regional ingredients everywhere from Whole Foods Market to online favorite Relay Foods. Author and food enthusiast Casey Ireland explores how Charlottesville's residents have created a food culture that is all their own.."

Product Details

ISBN-13:	9781626190276
Publisher:	Arcadia Publishing SC
Publication date:	02/04/2014
Series:	American Palate
Pages:	128
Sales rank:	1,170,843
Product dimensions:	8.80(w) x 5.90(h) x 0.20(d)

About the Author

Casey Ireland is a Virginia native and has been a resident of Charlottesville since 2008. She received her MA in English literature from the University of Virginia in 2013. Along with writing food reviews and papers on medieval English literature, Casey enjoys eating and cooking— preferably with friends and family. Jed Verity is the co-founder of Mas to Millers, a blog dedicated entirely to Charlottesville food news and restaurant reviews. When not writing about the local food scene he can be found working towards a PhD in religious studies and co-directing the Contemplative University initiative at the University of Virginia's Contemplative Sciences Center.

Table of Contents

Foreword Jed Verity 7

Acknowledgements 11

Introduction 13

1 Monticello and Thomas Jefferson: The Origin of (Heirloom) Species 15

2 Outstanding in Their Field: Farming's New Wave 33

3 Food Hubs: Getting Regional Ingredients to the Home Cook 51

4 Charlottesville Dining: How Lowbrow Sustenance Becomes Highbrow Meals (or Vice Versa) 67

5 Virginia Vinoculture and Breweries 85

Notes 99

Bibliography 105

About the Author 111