| Description |
159 pages: illustrations, some of which are in color ; 23 cm. |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
The evolution of seaside dining -- Changing tastes -- A Maine story on every plate -- Restaurant families -- The influence of chefs "From Away" -- Preserving farms in Vacationland -- The alchemy of cheesemaking -- Farming the seas: Maine shellfish -- Lobster: a coastal delicacy -- A fish story: sustainability and Gulf of Maine seafood -- Fishmongers and lobster pounds -- Eating locally year round at the farmers' market -- Cutting in the middleman -- Local vendors with a big mission -- Farm-to-truck dining -- Portland pop-ups -- Selling local foods cooperatively -- Food insecurity relief -- Sweet endings -- Riding coffee's third wave. |
| Summary |
"Portland, Maine's culinary cache belies its size. The vibrant food scene boasts more than three hundred restaurants, as well as speciality food businesses, farmers' markets, pop-up dinners and food trucks. Since back-to-the-landers began to arrive in the 1970s, Maine's abundant natural resources have been feeding local dreams of sustainability and resilience. Portland is uniquely primed for chefs and restauranteurs to draw on local agricultural and marine resources. Gulf of Maine fisheries and the working waterfront bring the freshest seafood to Portland's palate, while Maine's rural landscape is fertile ground for local farming. Local food writer Kate McCarty taps into the evolution of this little foodie city" -- Provided by publisher. |
| Subject |
Local foods -- Maine -- Portland.
|
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Food industry and trade -- Maine -- Portland.
|
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Restaurants -- Maine -- Portland.
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Seafood -- Maine -- Portland.
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| ISBN |
9781626192690 |
|
1626192693 |
|
