A History of Connecticut Food aims to acquaint the reader with the long and storied relationship of the state's people and their provisions. Each chapter will focus on a different crop, livestock, game, or prepared dish that Connecticut has either pioneered or made its own. Along with these brief histories, the book will feature traditional and modernized recipes. In short, A History of Connecticut Food will both inform the people of Connecticut about their culinary past and inspire them to explore it.

A History of Connecticut Food aims to acquaint the reader with the long and storied relationship of the state's people and their provisions. Each chapter will focus on a different crop, livestock, game, or prepared dish that Connecticut has either pioneered or made its own. Along with these brief histories, the book will feature traditional and modernized recipes. In short, A History of Connecticut Food will both inform the people of Connecticut about their culinary past and inspire them to explore it.

Insiders' Guide to Connecticut is the essential source for in-depth travel information for visitors and locals to the Nutmeg State. Written by a local (and true insider), Insiders' Guide to Connecticut offers a personal and practical perspective of the state that makes it a must-have guide for travelers as well as residents looking to rediscover their home state.

A tour through this New England state and the many writers who have lived and worked there. Connecticut has produced and inspired a dazzling array of literary talent. Helen Keller’s adult stomping grounds were the woods and gardens of Easton, while Eugene O’Neill’s childhood home in New London found its way into the pages of his greatest work. In this book you’ll discover the secret passage to James Merrill’s study in Stonington, and navigate Hartford’s Nook Farm neighborhood—a home and hub of inspiration to Harriet Beecher Stowe, Mark Twain, and William Gillette. With illustrations and photos, this local literary history discusses the poets, playwrights, novelists, and others who drove the same roads, frequented the same taverns, and read the same books as many citizens of the Constitution State today.

The Wallingford tornado of 1878 took less than two minutes, but it killed at the rate of one person per second. Twisters in Connecticut are incredibly rare, but they're often disastrous and sometimes deadly. The Windsor tornado of 1979 destroyed a field of aircraft that had survived World War II. The 1787 Wethersfield tornado ripped off a barn roof in New Britain, traveled on to Newington and finally subsided in Wethersfield after destroying a family farm. Locals remember the 1989 cyclone that ripped through Hamden and cost the state millions of dollars in repairs. Join local author Robert Hubbard as he shares the tales of these natural disasters and those who witnessed them.

The state of Connecticut has 170 town or village greens that still exist today. These greens date back to Colonial times where they served as the physical and spiritual centers for these early towns. Today many town greens continue to be the center of town events, fairs, and other gatherings. Connecticut Town Greens will explore the history of these remarkable greens and provide a guide to current events.

This work describes the lives, careers and significance of seven chefs and authors who had profound influences on the creation of American cuisine: Amelia Simmons, author of the first known American cookbook; Mary Randolph, whose The Virginia Housewife is considered the first regional American cookbook; Miss Leslie and her bestselling 19th century work; former slave Mrs. Abby Fisher and her book on Southern cooking; Lafcadio Hearn's La Cuisine Creole; Charles Ranhofer's influence on the role of the modern chef; and Victor Hirtzler and his California cuisine. The second section includes selected recipes from each author's books, with notes to aid adaptation by the modern cook. Instructors considering this book for use in a course may request an examination copy here.

From Salisbury to Stonington and everywhere in-between, Connecticut farms are calling you. Whether you are searching for the most authentic agricultural experiences or for the most sustainable option for the planet, whether you want to support the local economy or improve your personal connections, this book profiles the farms and farmers that will help you in your quest. Inside, you will find agritourism opportunities like local markets, festivals, pick-your-owns, museums, tree farms, fairs, and much more. You can sip wine at a hilltop farm winery or tap maple trees deep in a forest or ride with llamas on a pleasant trail. You can pick apples, shuck oysters, or just enjoy a gallon of freshly made ice cream. With this guide you will improve your relationship with the land, with your agricultural neighbors, and with your home.

Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.