From the very first prickly pears harvested by Paleo-Indians more than twelve thousand years ago to the Seminole tribe's staple dish of sofkee, Florida's culinary history is as diverse as its geography. Italian, French, Creole, Spanish, Cuban, Greek, Mexican, Minorcan and Caribbean influences season southern, soul and Cracker foods to make up Florida's eclectic flavors. Learn how Florida orange juice changed the look of the American breakfast table and discover the state's festival-worthy swamp cabbage. Through syllabubs, perloos, frog legs and Tupelo honey, author Joy Sheffield Harris serves...

After the Civil War, state and national Prohibition galvanized in Atlanta the issues of classism, racism and anti-immigrant sentiment. While many consider flappers and gangsters the iconic images of the era, in reality, it was marked with temperance zealotry, blind tigers and white lightning. Georgia's protracted and intense battle changed the industrial and social landscapes of its capital city and unleashed a flood of illegal liquor that continually flowed in the wettest city in the South. Moonshine was the toast of the town from mill houses to the state capitol. The state eventually...

More than thirty breweries currently call the Tampa Bay area home. With a history that spans a century, the brewing industry has experienced highs and lows. The end of Prohibition allowed more to join in on the brewers' art. Anheuser-Busch's emergence as a powerhouse caused a decades-long lull in craft brewing beginning in the 1960s. From the ceremonial brewing vessels of native peoples to the sleek brewhouses of modern craft brewers, the Bay area is a shining example of the developing trade. Author Mark DeNote recaps the sudsy history of beer makers in the Big Guava.

For many, Detroit is the crunch capital of the world. More than forty local chip companies once fed the Motor City's never-ending appetite for salty snacks, including New Era, Everkrisp, Krun-Chee, Mello Crisp, Wolverine and Vita-Boy. Only Better Made remains. From the start, the brand was known for light, crisp chips that were near to perfection. Discover how Better Made came to be, how its chips are made and how competition has shaped the industry into what it is today. Bite into the flavorful history of Michigan's most iconic chip as author Karen Dybis explores how Detroit "chipreneurs"...

Milwaukee's culinary scene boasts more than the iconic beer and bratwurst. It possesses a unique food culture as adventurous as any dining destination in the country. Sample the spreads at landmark hotels like the Pfister that established the city's hospitable reputation, as well as eateries like Mader's that cemented it. Meet the producers, chefs and entrepreneurs who helped expand Milwaukee's palate and pushed the scene to the forefront of the farm-to-fork movement. Milwaukee native and food writer Lori Fredrich serves up the story of a bustling blue-collar town that became a mecca for food...

Cajun Country establishments offer a delectable variety of table fare for tourists and residents alike. The region's first restaurants, cafes and bakeries emerged in the 1880s. Stores like T-Jim's and Teet's Food supplied locals with boudin. Cafe Vermilionville served patrons crawfish beignets. And faithful Bellina's Grocery shoppers looked forward to placing ham orders for red beans and rice on Mondays. Join author Dixie Poche as she shares the stories and recipes behind French Louisiana's pioneering eateries and those still making culinary history today.
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Vermont became the nation s second dry state in 1853. But some locals refused to comply, and inept law enforcement led to ineffective consequences. What was intended to increase wholesomeness forced a newly carved detour toward crime and corruption. Early laws, such as the Liquor Law of 1853, targeted distilled spirits while conveniently protecting cider. As regulations tightened, morals loosened. Without legalized booze, smugglers imported liquor from Canada, and bootleggers ensured that domestic speakeasies kept the liquor flowing. Crime ran so rampant that Newport, Richford and Lyndonville...

New Mexico may appear to be the land of a thousand Margaritas, but its distilleries and historic cocktails are complex enough to satisfy even the most discerning palate. Cowboys and banditos alike distilled and drank their way to infamy. Prohibition drinkers masked the questionable spirits with cocktails at local joints like the legendary triple-level speakeasy of Santa Fe that was so secret, it had no name. Though the state had no legal distilleries for several decades following Prohibition, Arturo Jaramillo created the quintessential New Mexican cocktail in 1965. When Don Quixote Distillery...

Frozen custard is more than a dessert in Milwaukee. It's a culture, a lifestyle and a passion. From the stand that inspired television's Happy Days to the big three--Gilles, Leon's and Kopp's--take a tour through the history of this guilty pleasure. Learn about its humble origins as an unexpected rival to ice cream and its phenomenal success as a concession at the Chicago World's Fair in 1933 that made the snack famous. Find the stories behind your favorite flavor at local festivals and homegrown neighborhood stands. Milwaukee authors and editors Kathleen McCann and Robert Tanzilo launch a...