Cincinnati Food: A History of Queen City Cuisine (American Palate)

By: Polly Campbell

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Synopsis: &“The comprehensive guide offers a glimpse into the lives of Cincinnatians throughout history, through the lens of food.&” —Cincinnati Magazine 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. &“Whether it&’s a plate full of cinnamon-scented chili on spaghetti, or skillets frying up goetta, or other uniquely Cincinnati staples, Campbell&’s book will leave your mouth watering for a taste of home.&” —WVXU News