Cincinnati Food: A History of Queen City Cuisine

by Polly Campbell

Gathering the stories of the pioneers and the entrepreneurs of the past and the present, Enquirer food critic Polly Campbell unfolds how Cincinnati's history has set the table for its menu today. Over the years, Cincinnati has earned a reputation for conservatism and keeping to itself, especially regarding food, but that's changing. Old favorites like cinnamon-scented chili on spaghetti, ice cream with huge chocolate chunks and old-fashioned German butchers selling goetta, brats and metts are being rediscovered--and in some cases re-created. A similar urge for experimentation and innovation from restaurants, farmers' markets and food producers is bringing new energy to the city's tables.

Genres: Nonfiction

176 pages, Paperback

Published September 28, 2020

About the author

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Reviews

[Leah Belle · Rating 4 out of 5]

This was way more interesting and insightful than I thought! It is a great blend of history and modern day facts about Cincinnati culture, city life, and obviously food! Having grown up in Cincy, it's nostalgic to read about places or foods that I love, but I also learned how impactful Cincinnati was/is on a lot of products we use throughout the country. Very cool info and now I've got a whole list of places to be sure I try out next time I'm home for a visit :)

[Mary Fagel Wilson · Rating 4 out of 5]

A well researched and very enjoyable book detailing the history of food and drink in Cincinnati Ohio. The influence of immigrants is still seen today - breweries, farmers markets, local products, food entrepreneurs. Interesting pictures from the archives too.

[Mitch Teemley · Rating 5 out of 5]

A fun and fascinating overview of this distinct culinary city for Cincinnatians or foodie visitors.

[Anne · Rating 5 out of 5]

Polly Campbell knows her stuff. (I usually only give 5 stars to books like The Odyssey. You won't find a better book on this topic.)

[Ron Turner · Rating 2 out of 5]

We get a deep dive into the stuff old white people like. German food. Cincinnati style chili. Ice cream. Fancy restaurants propped up by sleazy 3CDC developers. With nods to Jeff Ruby and Buddy LaRosa. But weirdly enough there's no mention of Montgomery Inn. And even more distressing, there's zero mention of the African-American, Hispanic and Asian contributions to Queen City cuisine. Disappointing. It just feels very incomplete.

[Michael · Rating 4 out of 5]

Far better than expected for a lightweight read. It's a good blend of history and effects on the current culture in the Cincinnati region. While the book doesn't go into as much detail as other authors on the rich history of local brewing, it's the right level of detail to understand how food and drink were intertwined with the German community that settled in the city.

[Mary Ellen · Rating 3 out of 5]

Quick read with good history spanning all the big Cincy food traditions.

[Cynthia · Rating 4 out of 5]

My best friend from high school wrote this book. It was fascinating even to someone who, like me, has only been to Cincinnati a few times. Brava!