Asheville Food: A History of High Country Cuisine

by Rick McDaniel, Julie Stehling (Introduction)

Thirty years ago, the mountain city of Asheville was known for little more than the Biltmore Estate. Since then, the sleepy town has become a nationally recognized food mecca, a hot spot for food celebrities and a bustling hub of microbreweries. Food historian and author Rick McDaniel traces the rise of the Asheville food scene from its early eateries to the pioneering chefs who put Asheville on the culinary map and the new generation of stars who command the kitchens at the city's hottest new restaurants. A founding city of the farm-to-table movement, Asheville is proud of its local food and drink, appearing on creative menus throughout the city and in the pages of the national food media. Join McDaniel as he embarks on a mouthwatering journey to explore the farmers, chefs, markets and history that have shaped Asheville's rich food heritage.

Genres: Food

129 pages, Kindle Edition

First published August 19, 2013

Reviews

[Melissa · Rating 4 out of 5]

This was a nice little read about Asheville food. Touching on the farm-to-table aspect the city is known for, the prominent chefs, restaurants, farmers, and breweries (at least at the time of writing), it's a bit of Asheville culture all wrapped up for you.

Regrettably, this book was written over a decade ago, and as such, not quite as relevant as it used to be (only a few of the places mentioned in this book are still going). But it does capture the essence of Asheville food quite well, and gave some history on Biltmore that I didn't know before.

Review by M. Reynard 2023

[Donna Lahser · Rating 5 out of 5]

The farm to table movement can't be lauded enough and Asheville gets that, setting a great example for other communities to follow!