About this item
No trip to the Jersey Shore would be complete without indulging in the cuisine that helps make it famous. These foods we enjoy today are part of a long tradition beginning in the Victorian era, when big oceanfront hotels served elaborate meals. Diverse dishes and restaurants emerged during prohibition and the Great Depression, when fast food appeared and iconic boardwalk treats developed. Predating the farm to table movement, fancy and fast eateries have been supplied by local fishermen and farmers for decades. So whether you indulge in a tomato pie, pork roll or salt water taffy, take a mouthwatering historical tour and discover timeless treats from Sandy Hook to Cape May. **Includes 16pp. color-photo insert**
About the Author
Garden State native Karen L. Schnitzspahn enjoys researching and writing about little known aspects of New Jersey Shore history. The author of numerous books and articles has won awards for her writing and efforts to preserve the history of Monmouth County NJ where she resides. With a background in art and theater, she takes a special interest in theatrical history, the art of puppetry, and early photography. Now, she's ventured into food writing and her newest book is "Jersey Shore Food History: Victorian Feasts to Boardwalk Treats" published by The History Press (2012). Join her on a historical food tour of the NJ coast from Sandy Hook to Cape May. It's a delicious romp back in time from the mid-1800s to the mid-1900s. She coauthored two books with her mentor,the late George H. Moss Jr, a well known Jersey Shore historian. Karen's family summered in the Atlantic City area where her parents met on the boardwalk! Karen loves to travel and spends time out in the beautiful American west, but she's a "Jersey girl" at heart.
