Culinary History of the Finger Lakes - American Palate by Falk Paperback

About the Book

"This popular history, recipe and wine pairing book has been fully revised, enhanced and updated. Dive deeper into the traditional cooking and culture of the Haudenosaunee-the first people of the Finger Lakes region. Learn how this unique region was once teeming with salmon and why they no longer breed here. Uncover the speakeasy culture that prospered during Prohibition. Local author, sommelier and educator Laura Winter Falk reveals new regional chefs and their creative takes on period recipes, as well as the tremendous growth in the area's wine and craft beverages movement. With more excellent producers, restaurants and markets committed to showcasing the bounty of the region, there has never been a better time to discover the unique flavor of the Finger Lakes."--Page 4 of cover.

Book Synopsis

This popular history, recipe and wine pairing book has been fully revised, enhanced and updated. Dive deeper into the traditional cooking and culture of the Haudenosaunee--the first people of the Finger Lakes region. Learn how this unique region was once teeming with salmon and why they no longer breed here. Uncover the speakeasy culture that prospered during Prohibition. Local author, sommelier and educator Laura Winter Falk reveals new regional chefs and their creative takes on period recipes, as well as the tremendous growth in the area's wine and craft beverages movement. With more excellent producers, restaurants and markets committed to showcasing the bounty of the region, there has never been a better time to discover the unique flavor of the Finger Lakes.

Review Quotes

New Chefs, New Recipes, New Wines

About the Author

Laura Winter Falk is co-owner and president of Experience! The Finger Lakes, a touring and events company in Ithaca, New York, that specializes in immersive food and wine experiences in the Finger Lakes region. She has a doctorate degree in nutrition from Cornell University, is a certified sommelier with the Court of Master Sommeliers, holds a level-3 award in wines with the Wine and Spirits Education Trust and is a wine judge for international competitions. She has published a number of journal articles and academic papers on food choice, healthy eating and dietary behavior change and is a contributing wine writer for Edible Finger Lakes magazine, FODORS Travel and the USA Slow Wine guide.