event flyer: eating appalachia by darrin nordahl
DESCRIPTION
Please join author Darrin Nordahl for a signing of his new book, EATING APPALACHIA: Rediscovering Regional American Flavors. Chef William Dissen at The Market Place will also have special menu items inspired by the book available to taste.TRANSCRIPT
** EVENT ALERT **
EATING APPALACHIA by Darrin Nordahl
Please join author Darrin Nordahl for a signing of his new book, EATING APPALACHIA: Rediscovering Regional American Flavors. Chef William Dissen at The Market Place will also have special menu items inspired by the book available to taste.
Tuesday, July 7th 5:30 PM 8:00 PMThe Market Place20 Wall StreetAsheville, NC(828) 252-4162
This event is open to thepublic. For dinner reservations please call the restaurant.
About the book:What is American cuisine? When you dissect the typical American meal, you will find that almost every ingredient is an immigrant. Foods like beef, pork, chicken, apples, tomatoes, corn, wheat, and oranges all originated from lands outside theUnited States. Yet there are dozens of indigenous fruits, vegetables, nuts, and game animals waiting to be rediscovered by American epicures.The Appalachian region has an exceptionally diverse ecology. Its broadleaf forests contain thousands of plants not seen anywhere else in North America. In Eating Appalachia Nordahl also discussessome of thelarger agribusiness, governmental agency,and ecological issues that prevent these wild, and arguably tastier foods, from reaching our table and illustrates how our food choices impact our local ecosystems. Additionally, he profiles the champions of these native foods and the annual festivals that celebrate the ingredients. Some of the festivals featured include the Feast of the Ramson in Richmond, West Virginia; the Pawpaw Festival inAlbany,Ohio; and Elk Night atJennyWileyState Park in Prestonburg, Kentucky. Along with 45 color photographs, there are recipes for every ingredientincluding Pawpaw Panna Cotta, Chianti Braised Elk Stew, Pan-Fried Squirrel with Squirrel Gravy,Persimmon-Hickory Nut Bread, and Wild Ginger Poached Pears.
About the author:Darrin Nordahlis the author ofPublic Produce: The New Urban Agriculture. He blogs daily about food at 365wholefoods.com and has written for CNN, theHuffington Post,and Grist.org.
For more information on EATING APPALACHIA or Darrin Nordahl, please contact Stacey Nathan at Chicago Review Press, [email protected] or 312-568-5426