Arkansas Food - Robinson, Kat
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What is Arkansas food? Kat Robinson has intensely studied the cuisine of the region for more than a decade. Arkansas Food: The A to Z of Eating in The Natural State is the culmination of that research, laid out in a handy glossary including everything from apple butter to zucchini bread. Diving past the triumverate of Arkansas's most sensational foods of cheese dip, fried pickles and chocolate gravy, Robinson delves into the nooks and crannies of every corner of the state. Discover the state's famed garden bounty of PurpleHull peas, watermelon, peaches, apples, butter beans, Esau sweet corn,…mehr

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Produktbeschreibung
What is Arkansas food? Kat Robinson has intensely studied the cuisine of the region for more than a decade. Arkansas Food: The A to Z of Eating in The Natural State is the culmination of that research, laid out in a handy glossary including everything from apple butter to zucchini bread. Diving past the triumverate of Arkansas's most sensational foods of cheese dip, fried pickles and chocolate gravy, Robinson delves into the nooks and crannies of every corner of the state. Discover the state's famed garden bounty of PurpleHull peas, watermelon, peaches, apples, butter beans, Esau sweet corn, yellow and cushaw squash and Bradley County Pink tomatoes. Celebrate Arkansas food brands with broad appeal, such as Cavender's Greek Seasoning, Grapette soda, Mountain Valley Water and Petit Jean smoked meats. Taste flavors from legendary restaurants, including Wayne Shadden's barbecue sauce. Coy's Steak House salad dressing, Cotham's Mercantile's fried green tomatoes, and the Venesian Inn's Italian salad. Learn about hunting duck and deer, why fried chicken and spaghetti are served together in the Ozarks, how to tell the difference between the two types of buffalo and how to pronounce the word "crappie." With more than 130 Arkansas recipes, 450 full color photographs and over 300 topics, you'll be sure to crave what The Natural State brings to the table.
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Autorenporträt
Kat Robinson is Arkansas's food historian and most enthusiastic road warrior. The Little Rock-based travel writer is the host of the Emmy-nominated documentary Make Room For Pie: A Delicious Slice of The Natural State and a committee member for the Arkansas Food Hall of Fame. The author of Arkansas Food: The A to Z of Eating in The Natural State and 101 Things to Eat in Arkansas Before You Die, Robinson has also compiled the comprehensive travel guide for pie lovers, Another Slice of Arkansas Pie: A Guide to the Best Restaurants, Bakeries, Truck Stops and Food Trucks for Delectable Bites in The Natural State (2018). Her other books are Arkansas Pie: A Delicious Slice of the Natural State (2012), Classic Eateries of the Ozarks and Arkansas River Valley (2013), and Classic Eateries of the Arkansas Delta (2014). She is the Arkansas fellow and curator to the National Food and Beverage Foundation, and the 2011 Arkansas Department of Parks and Tourism Henry Award winner for Media Support. With this book, 102 More Things to Eat in Arkansas Before You Die, Robinson expands on the answer to the immediate question "where should I eat in Arkansas?" Robinson's work appears in regional and national publications, websites and networks including Food Network, Forbes Travel Guide, Serious Eats, AAA Magazines and AY Magazine, among others. While she writes on food and travel subjects throughout the United States, she is best known for her ever-expanding knowledge of Arkansas food history and restaurant culture, all of which she explores on her 1200+ article website, TieDyeTravels.com. She lives with daughter Hunter and partner Grav Weldon in Little Rock.