Asheville Food, A History of High Country Cuisine

Asheville FoodAuthor and food historian, Rick McDaniel chronicles the Asheville food scene from it’s early days when the Biltmore House was being built, to current boom days.

He talks about farms cycling through hard times to a resurgence due to more interest and support today.

If you’re not familiar with Asheville area pioneers in the farm to table movement, trail blazing chefs, farmers markets, and which restaurants and chefs are hot now, Asheville Food is an interesting chronicle that reads a little like a love letter from McDaniel to the mountain food fraternity (male and female).

Published by and available at The History Press.

Asheville Food is also available on for about $15.

Epicurean Note: Rick McDaniel has also written: An Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens and Whole Hog Barbecue



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