Tools

LEADER 03848nam 2200577 i 4500

001 ssj0000983160;

003 WaSeSS;

005 20210412081717.0;

006 m d ;

007 cr n ;

008 130621t20132013nbua s 000 0 eng d;

010 a| 2013022747;

020 a| 9780803236455 (pbk.);

020 a| 080323645X (pbk.);

035 a| (WaSeSS)ssj0000983160;

042 a| pcc;

043 a| n-usc--;

049 a| EREEa| NEHH;

050 00 a| TX715.2.M53b| F85 2013;

082 00 a| 641.59772| 23;

084 a| CKB002030a| CKB0300002| bisacsh;

245 00 a| Fried walleye & cherry pieh| [electronic resource] :b| midwestern writers on food /c| edited and with an introduction by Peggy Wolff.;

246 3 a| Fried walleye and cherry pie;

246 30 a| Midwestern writers on food;

260 a| Lincoln :b| University of Nebraska Press,c| [2013];

300 a| xvii, 258 pages :b| illustrations ;c| 22 cm;

490 0 a| At table;

506 a| Available only to authorized users.;

520 a| "With its corn by the acre, beef on the hoof, Quaker Oats, and Kraft Mac n' Cheese, the Midwest eats pretty well and feeds the nation on the side. But there's more to the midwestern kitchen and palate than the farm food and sizable portions the region is best known for beyond its borders. It is to these heartland specialties, from the heartwarming to the downright weird, that Fried Walleye and Cherry Pie invites the reader. The volume brings to the table an illustrious gathering of thirty midwestern writers with something to say about the gustatory pleasures and peculiarities of the region. In a meditation on comfort food, Elizabeth Berg recalls her aunt's meatloaf. Stuart Dybek takes us on a school field trip to a slaughtering house, while Peter Sagal grapples with the ethics of pate;. Parsing Cincinnati five-way chili, Robert Olmstead digresses into questions of Aztec culture. Harry Mark Petrakis reflects on owning a South Side Chicago lunchroom, while Bonnie Jo Campbell nurses a sweet tooth through a fudge recipe in the Joy of Cooking and Lorna Landvik nibbles her way through the Minnesota State Fair. These are just a sampling of what makes Fried Walleye and Cherry Pie--with its generous helpings of laughter, culinary confession, and information--an irresistible literary feast. "--c| Provided by publisher.;

520 a| "A collection of essays exploring the foods and food culture of the American Midwest"--c| Provided by publisher.;

538 a| Mode of access: World Wide Web;

650 0 a| Cooking, Americanx| Midwestern style.=| ^A477804;

650 0 a| Cookingz| Middle West.=| ^A1013260;

650 0 a| International cookingv| Anecdotes.=| ^A17943;

650 0 a| Food habitsz| Middle Westv| Anecdotes.=| ^A6171;

650 0 a| Authors, Americanz| Middle Westx| Miscellanea.=| ^A17641;

650 7 a| COOKING / Regional & Ethnic / American / Middle Western States.2| bisacsh;

650 7 a| COOKING / Essays.2| bisacsh;

651 0 a| Middle Westx| Social life and customsv| Anecdotes.=| ^A151625;

655 0 a| Electronic books.=| ^A491897;

700 1 a| Wolff, Peggy.?| UNAUTHORIZED;

856 40 z| Full text available from Ebook Central - Public Library Completeu| https://ebookcentral.proquest.com/lib/eastcarolina/detail.action?docID=1363654;

949 a| CLICK ON WEB ADDRESSw| ASISh| JOYNER188;

949 a| CLICK ON WEB ADDRESSw| ASISh| HSL77;

949 a| CLICK ON WEB ADDRESSw| ASISh| JMUSIC60;

596 a| 1 3 4;

998 a| 5596015;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5596015-1001l| JNETm| JOYNERr| Ys| Yt| JNESSBKu| 4/16/2021x| EBOOKz| JERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5596015-2001l| HSLELECm| HSLr| Ys| Yt| HEBKu| 4/16/2021x| EBOOKz| HERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5596015-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 4/16/2021x| EBOOKz| JERESOURCE;

Fried walleye & cherry pie midwestern writers on food / edited and with an introduction by Peggy Wolff.

Other author	Wolff, Peggy.
Format	Electronic
Publication Info	Lincoln : University of Nebraska Press, [2013]
Description	xvii, 258 pages : illustrations ; 22 cm
Supplemental Content	Full text available from Ebook Central - Public Library Complete
Subjects	Cooking, American--Midwestern style. Cooking--Middle West. International cooking--Anecdotes. Food habits--Middle West. --Anecdotes. Authors, American--Middle West. --Miscellanea. Middle West--Social life and customs. --Anecdotes.

Variant title	Fried walleye and cherry pie
Portion of title	Midwestern writers on food
Series	At table
Abstract	"With its corn by the acre, beef on the hoof, Quaker Oats, and Kraft Mac n' Cheese, the Midwest eats pretty well and feeds the nation on the side. But there's more to the midwestern kitchen and palate than the farm food and sizable portions the region is best known for beyond its borders. It is to these heartland specialties, from the heartwarming to the downright weird, that Fried Walleye and Cherry Pie invites the reader. The volume brings to the table an illustrious gathering of thirty midwestern writers with something to say about the gustatory pleasures and peculiarities of the region. In a meditation on comfort food, Elizabeth Berg recalls her aunt's meatloaf. Stuart Dybek takes us on a school field trip to a slaughtering house, while Peter Sagal grapples with the ethics of pate;. Parsing Cincinnati five-way chili, Robert Olmstead digresses into questions of Aztec culture. Harry Mark Petrakis reflects on owning a South Side Chicago lunchroom, while Bonnie Jo Campbell nurses a sweet tooth through a fudge recipe in the Joy of Cooking and Lorna Landvik nibbles her way through the Minnesota State Fair. These are just a sampling of what makes Fried Walleye and Cherry Pie--with its generous helpings of laughter, culinary confession, and information--an irresistible literary feast. "-- Provided by publisher.
Abstract	"A collection of essays exploring the foods and food culture of the American Midwest"-- Provided by publisher.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2013022747
ISBN	9780803236455 (pbk.)
ISBN	080323645X (pbk.)

Fried walleye & cherry pie midwestern writers on food / edited and with an introduction by Peggy Wolff.

Click here for more information about this title