Kansas City

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.

Series Foreword, by Ken Albala
Preface: Kansas City: The Nation's Hospitality Crossroads
1: "Here Stands a City Built O' Bread and Beef": Kansas City's Natural and Material Resources
2: Prehistoric and Native American Foodways of the Kawsmouth Region
3: The Old World Meets the New
4: Contributing to Kansas City's Greater Good: Immigrants and their Food Traditions
5: African American Contributions and Kansas City's Southern Traditions
6: Kansas City Markets and Groceries
7: "Kansas City, Here I Come": Historic Restaurants at America's Crossroads, 1860s-1970s
8: Kansas City Home Cooks and Home-Grown Festivals
9: We've Grown Accustomed to These Tastes: Kansas City's Signature Dishes
Bibliography
Index
About the Author