Beer (& More) In Food

Beer: The Condiment With An Attitude!

Choo-chooing Down To Chattanooga

Posted by Bob Skilnik on April 10, 2007


April 13, Friday (Uh-oh!)
Bob Skilnik reading and signing, 7 p.m., . Author of Beer and Food. 401 Broad St. Chattanooga. Free and open to the public. (423) 756-2855.

Beer lovers will agree that good beer goes with good food, whether it’s simply a small plate of artisan cheeses or regional specialties such as New England Cheddar Cheese, a grilled Wisconsin bratwurst or a steaming bowl of Louisiana Jambalaya. But these foods, like others that we almost instinctively pair today with contemporary beers, have their origins in our culinary past, when “making do” also helped to inspire the creation of some classic American dishes. Please join us on Friday, April 13th at 7PM for Bob Skilnik’s reading and signing of Beer & Food.Beer & Food lays out the historical origins of how and why we Americans pair certain foods with a variety of beers, starting with the earliest recorded example of colonial housewives taking their last bit of homebrew and transforming an ordinary beef stew into a dish that surely had the household coming back to the hearth for more!After penning an article for the Chicago Tribune’s Good Eating section in 2003 titled “The Lightening of American Beer,” author and beer history expert Bob Skilnik wondered if—having chronicled the differences between today’s beers and those of the generations before us—could he shed some light on beer’s historical use in America. This is Skilnik’s sixth book, featuring over 90 beer-related recipes and a fascinating, mouth-watering account of the birth and rise of our nation’s brewing industry and its lasting influence on American cuisine.


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