From a list of over 200 dining establishments in Ohio, Debbie Nunley and Karen Jane Elliott have selected approximately 100 restaurants for the second volume of the popular A Taste of History TM series. The authors focus on restaurants of significant historical interest. Some of these are inns, taverns, and roadside hostelries that have been in business for many years at the same site. Others -- former doctor's offices, mills, firehouses, and barns -- have been converted from other uses but still retain their original flavor.In addition to capturing the historical ambience for the reader, this guidebook serves as a cookbook. Each entry includes two or three recipes from the featured restaurant, so readers can reproduce their favorite dishes. There is something here to suit everyone, whether their taste runs to haute cuisine or simple country fare.

Updated with new chapters on the environmental and geopolitical impact of cacao production and the latest health findings, a visual reference incorporates new photography and 30 original or revised recipes for chocolate foods ranging from the sweet to the savory.

For nearly a century Columbus, Ohio pizza parlors have served up delicious meals by the tray and by the slice. This history goes back to the 1930s, when TAT Ristorante began serving pizza. Today, it is the oldest family-owned restaurant in the city. Over the years, a specific style evolved guided by the experiences and culinary interpretations of local pizza pioneers like Jimmy Massey, Romeo Sirij, Tommy Iacono, Joe Gatto, Cosmo Leonardo, Pat Orecchio, Reuben Cohen, Guido Casa and Richie DiPaolo. The years of experimentation and refinement culminated in Columbus being crowned the pizza capital of the USA in the 1990s. Author and founder of the city's first pizza tour Jim Ellison chronicles one of the city's favorite foods.

Hauntings lurk and spirits linger in the heart of America Reader, beware! Turn these pages and enter the world of the paranormal, where ghosts and ghouls alike creep just out of sight. Author James A. Willis shines a light in the dark corners of Ohio and scares those spirits out of hiding in this thrilling collection. From ghostly soldiers that still haunt Fort Meigs to the eerie Franklin Castle, there’s no shortage of bone-chilling tales to keep you up at night. There’s even a carved tombstone of an infant at Cedar Hill cemetery, whose ghostly eyes keep watch over those wander too close. Around the campfire or tucked away on a dark and stormy night, this big book of ghost stories is a hauntingly good read.

This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.

Ah, Ohio, so nice and normal. We have apple pie heroes like Hopalong Cassidy, Neil Armstrong, Thomas Edison, and Doris Day. Our state bird is the jaunty and ever popular cardinal, and our state flower is the carnation, found in the buttonholes of politicians and bridegrooms everywhere. We started America rolling by opening the country's first gas station, and we have a museum dedicated to America's music, rock and roll. Why, we're just so all-American normal, it can bring a tear to the eye. But there's something else we have a whole lot of, and that's...weirdness. Yes, the Buckeye State has lots and lots of strange people and unusual sites, and they burst forth from every page of this, the biggest, most bizarre collection of Ohio stories ever assembled: Weird Ohio.

Sue Studebaker documents samplers made by young girls in Ohio prior to 1850, the girls who made them, their families, and the teachers who taught them to stitch. Illustrations of these highly prized works are presented, along with the stories behind their creation.