Beer (& More) In Food

Beer: The Condiment With An Attitude!

The Beer Man Gives Beer & Food: An American History, A Thumbs Up!

Posted by Bob Skilnik on June 13, 2007

beerandfoodfrontcoverwebforum.jpgTodd Haefer, Appleton, Wisconsin’s “Beer Man” for the Post-Crescent newspaper, did a nice review for my latest book. Maybe it’s just me, but the more print and blog reviews that are coming out for the book, the more it seems that the reviewers actually understand the book. It’s been a minor irritant to me that some bloggers fail to see what the book really is; it’s a culinary history book. Discussions as to whether it’s a cookbook or a history book have me deducing that none of them have ever picked up a book like A Revolution In Eating: How the Quest for Food Shaped America (Arts and Traditions of the Table) by James E. Mcwilliams, or three wonderful books by Mark Kurlansky, The Big Oyster: History on the Half Shell, Cod, and Salt. Kurlansky’s book on oysters in America inspired me to write Beer & Food using the approach that I did.

Books like these take a look at why we eat what we did—and do today, or in the case of Kurlansky’s books, fix attention on the history of a particular food (oysters, cod, and salt). If you’re a foodie like me, who just happens to also like a good beer (or 2), you’ll understand Beer & Food: An American History without confusion.

Thanks Todd for being one of them.


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