by Andrea L. Broomfield (Author)
Barbecue, fried chicken, chili, and steak: these foods immediately call to mind Kansas City's reputation for fantastic cuisine. This food biography tells the story of how geography, politics, arts, race, and culture came together to create these iconic foods and fuel a Kansas City food renaissance that is now finding renewed popularity and acclaim.
Author Biography
Andrea Broomfield is a culinary historian and an English professor at Johnson County Community College. She is the author of Food and Cooking in Victorian England: A History (2007) and writes extensively about the Victorian era.
Number of Pages: 256
Dimensions: 1.1 x 8.9 x 6.1 IN
Illustrated: Yes
Publication Date: February 16, 2016
