Description
Richmond’s culinary history spans more than four hundred years and includes forgotten cooks and makers who prepared the ground for Richmond’s vibrant up to date food scene. The foodways of local Indian tribes were pivotal to the nation. Unconventional characters such as Mary Randolph, Jasper Crouch, Ellen Kidd, Virginia Randolph and John Dabney used foods and drinks to damage barriers. Circle of relatives businesses like C.F. Sauer and Sally Bell’s Kitchen, recipient of a James Beard The us’s Classic Award, shaped the local people. Virginia Union University students and two Circle of relatives-run department shops prepared the ground for eaterie desegregation. Local journalists Maureen Egan and Susan Winiecki, founders of Fire, Flour & Fork, be offering an engaging social history complete with classic Richmond recipes.