Cincinnati Goetta
Cincinnati Goetta

Author: Dann Woellert

Publisher: Arcadia Publishing

Published: 2019-07-22

Total Pages: 176

ISBN-13: 1439667454

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Cincinnati loves goetta. Since its arrival with nineteenth-century Germanic immigrants, this humble dish has evolved from peasant staple to ubiquitous delicacy. Once upon a time, Cincinnatians found goetta mostly in neighborhood butcher shops, in Over-the-Rhine's so-called Goetta Alley and through Sander Packing, its first commercial producer. Now hungry locals scarf it down at diners and white-linen establishments alike and in everything from egg rolls to Reuben sandwiches. Tracing goetta from its Germanic origins and its first stop in Greater Cincinnati to its largest commercial producers, Queen City Sausage and Gliers, food etymologist and "Goettevangelist" Dann Woellert explores goetta's history in the city that made it regionally famous.

Cincinnati Magazine
Cincinnati Magazine

Author:

Publisher:

Published: 2009-05

Total Pages: 190

ISBN-13:

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Cincinnati Magazine taps into the DNA of the city, exploring shopping, dining, living, and culture and giving readers a ringside seat on the issues shaping the region.

Cincinnati Magazine
Cincinnati Magazine

Author:

Publisher:

Published: 2009-05

Total Pages: 190

ISBN-13:

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Cincinnati Magazine taps into the DNA of the city, exploring shopping, dining, living, and culture and giving readers a ringside seat on the issues shaping the region.

Historic Restaurants of Cincinnati: The Queen City's Tasty History
Historic Restaurants of Cincinnati: The Queen City's Tasty History

Author: Dann Woellert

Publisher: Arcadia Publishing

Published: 2015

Total Pages: 192

ISBN-13: 1467117641

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Cincinnati is the home to food inventions, rivalries and restaurants that stand the test of time. The Queen City boasts the invention of both Cincinnati chili and goetta. Mecklenburg Gardens, Arnold's, Izzy's and Scotti's have all operated for over a century. The French restaurant Maisonette was the epitome of fine dining, and Wong Yie's Famous Restaurant took Chinese cuisine from street fare to an exotic experience. Busken Bakery and Frisch's vied for Cincinnati pumpkin pie supremacy by taking digs at each other through billboards and redecorating a Big Boy statue in Busken attire. Author Dann Woellert explores the most iconic eateries, the German influence on Queen City food and what makes dining so unique in Cincinnati.

Cincinnati Food: A History of Queen City Cuisine
Cincinnati Food: A History of Queen City Cuisine

Author: Polly Campbell

Publisher: Arcadia Publishing

Published: 2020

Total Pages: 176

ISBN-13: 1467141526

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"Over the years, Cincinnati has earned a reputation for conservatism and keeping to itself, especially regarding food, but that's changing. Old favorites like cinnamon-scented chili on spaghetti, ice cream with huge chocolate chunks and old-fashioned German butchers selling goetta, brats and metts are being rediscovered--and in some cases re-created. A similar urge for experimentation and innovation from restaurants, farmers' markets and food producers is bringing new energy to the city's tables. Gathering the stories of the pioneers and the entrepreneurs of the past and the present, Enquirer food critic Polly Campbell unfolds how Cincinnati's history has set the table for its menu today."--Amazon website.

Cincinnati Magazine
Cincinnati Magazine

Author:

Publisher:

Published: 2009-05

Total Pages: 190

ISBN-13:

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Cincinnati Magazine taps into the DNA of the city, exploring shopping, dining, living, and culture and giving readers a ringside seat on the issues shaping the region.

Cincinnati Goetta: A Delectable History
Cincinnati Goetta: A Delectable History

Author: Dann Woellert

Publisher: Arcadia Publishing

Published: 2019

Total Pages: 176

ISBN-13: 1467142085

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"Cincinnati loves goetta. Since its arrival with nineteenth-century Germanic immigrants, this humble dish has evolved from peasant staple to ubiquitous delicacy. Once upon a time, Cincinnatians found goetta mostly in neighborhood butcher shops, in Over-the-Rhine's so-called Goetta Alley and through Sander Packing, its first commercial producer. Now hungry locals scarf it down at diners and white-linen establishments alike and in everything from egg rolls to Reuben sandwiches. Tracing goetta from its Germanic origins and its first stop in Greater Cincinnati to its largest commercial producers, Queen City Sausage and Gliers, food etymologist and "Goettevangelist" Dann Woellert explores goetta's history in the city that made it regionally famous"--Back cover.

We Eat What?
We Eat What?

Author: Jonathan Deutsch

Publisher: Bloomsbury Publishing USA

Published: 2018-05-25

Total Pages: 487

ISBN-13:

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This entertaining and informative encyclopedia examines American regional foods, using cuisine as an engaging lens through which readers can deepen their study of American geography in addition to their understanding of America's collective cultures. Many of the foods we eat every day are unique to the regions of the United States in which we live. New Englanders enjoy coffee milk and whoopie pies, while Mid-Westerners indulge in deep dish pizza and Cincinnati chili. Some dishes popular in one region may even be unheard of in another region. This fascinating encyclopedia examines over 100 foods that are unique to the United States as well as dishes found only in specific American regions and individual states. Written by an established food scholar, We Eat What? A Cultural Encyclopedia of Bizarre and Strange Foods in the United States covers unusual regional foods and dishes such as hoppin' Johns, hush puppies, shoofly pie, and turducken. Readers will get the inside scoop on each food's origins and history, details on how each food is prepared and eaten, and insights into why and how each food is celebrated in American culture. In addition, readers can follow the recipes in the book's recipe appendix to test out some of the dishes for themselves. Appropriate for lay readers as well as high school students and undergraduates, this work is engagingly written and can be used to learn more about United States geography.

100 Things to Do in Cincinnati Before You Die, Second Edition
100 Things to Do in Cincinnati Before You Die, Second Edition

Author: Rick Pender

Publisher: Reedy Press LLC

Published: 2019-09-01

Total Pages: 198

ISBN-13: 1681062194

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Cincinnati has been intriguing adventurers since its founding in 1788 as the Gateway to America's western frontier. With its beautiful river valley reminiscent of Bavaria and centuries-old entrepreneurial spirit, Cincinnati has always offered a surprising variety of attractions, history, and dining. In the second edition of 100 Things to Do in Cincinnati Before You Die, you'll find the perfect guide to exploring everything with even more updated choices for visitors to experience. Tap into the city's German heritage by sampling the food, drink, and even language of the old country at an authentic tavern, or learn about the best places to find a real Belgian waffle. Learn about the updates to the city's prized Memorial Hall and the exciting events that are revitalizing the Elm Streets arts corridor. Turn your gaze to the stars with all the tips you'll need to visit the Cincinnati Observatory. Enjoy the city's many green spaces like the Over-the-Rhine Parks, or time your visit to coincide with an outdoor festival. Between all the music, craft brewers, historic renovations, and red bricks, Cincinnati will capture the attention of any visitor who relishes in discovery. And with local author and tour guide, Rick Pender, leading you, even long-time residents will find fresh reminders of why they love it here. Grab a copy of this book, hop on the Cincinnati Bell Connector streetcar, and don't forget to have a three-way chili as you explore the Queen City.

The Oxford Encyclopedia of Food and Drink in America
The Oxford Encyclopedia of Food and Drink in America

Author: Andrew Smith

Publisher:

Published: 2013-01-31

Total Pages: 2556

ISBN-13: 0199734968

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Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.