Today, visitors and locals in Greenville enjoy a vibrant, diverse and acclaimed culinary scene. Some will remember recent favorites like the American Grocery Restaurant that helped pioneer the farm-to-table movement. Others will remember longtime favorites like Carpenter Bros. Drug Store, Charlie's Steak House and Gene's Restaurant that were around for three or four generations. Few in the second half of the twentieth century would not have dined at one of Vince Perone's restaurants for some occasion. Author and tour guide John Nolan recalls the fond memories of the owners and their cuisines, with recipes included.

Today, visitors and locals in Greenville enjoy a vibrant, diverse and acclaimed culinary scene. Some will remember recent favorites like the American Grocery Restaurant that helped pioneer the farm-to-table movement. Others will remember longtime favorites like Carpenter Bros. Drug Store, Charlie's Steak House and Gene's Restaurant that were around for three or four generations. Few in the second half of the twentieth century would not have dined at one of Vince Perone's restaurants for some occasion. Author and tour guide John Nolan recalls the fond memories of the owners and their cuisines, with recipes included.

Baltimore's unforgettable dining scene of the past is re-visited here in thirty-five now shuttered restaurants that made their mark on this city. Haussner's artwork. Coffey salad at the Pimlico Hotel. Finger bowls at Hutzler's Colonial Tea Room. The bell outside the door at Martick's Restaurant Francais. Details like these made Baltimore's dining scene so unforgettable. Explore the stories behind thirty-five shuttered restaurants that Baltimoreans once loved and remember the meals, the crowds, the owners and the spaces that made these places hot spots. Suzanne Loudermilk and Kit Waskom Pollard share behind-the-scenes tales of what made them tick, why they closed their doors and how they helped make Baltimore a culinary destination.

A culinary history of the Gateway City and the memorable restaurants that once made their home there. St. Louis is a food town, and there are many restaurants that have captured the heart of the city. Some of them are no longer around. Rossino’s low ceilings and even lower pipes didn’t stop the pizza-hungry residents from crowding in. Jefferson Avenue Boarding House served elegant “Granny Food” in plush surroundings. King Burgers and onion rings ruled at the Parkmoor. Dohack’s claimed it was the first to name the “jack salmon.” Author Ann Lemons Pollack details these and more restaurants lost to time in the Gateway City. “Few St. Louisans know the history of the St. Louis food scene like local food and travel writer Ann Lemons Pollack. . . . The book is a treasure trove for St. Louis history-lovers, beginning with an extensively researched look at the food served at the 1904 Louisiana Purchase Exposition—better known as the 1904 World’s Fair—hosted in St. Louis. She debunks some myths—hot dogs were not “invented” at the fair, but perhaps found a wide audience there—and charts the various restaurants and cafes that fed eager fairgoers.”—Feast Magazine

In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete. The Lost Southern Chefs begins to fill that niche by charting the evolution of commercial dining in the nineteenth-century South. Robert F. Moss punctures long-accepted notions that dining outside the home was universally poor, arguing that what we would today call “fine dining” flourished throughout the region as its towns and cities grew. Moss describes the economic forces and technological advances that revolutionized public dining, reshaped commercial pantries, and gave southerners who loved to eat a wealth of restaurants, hotel dining rooms, oyster houses, confectionery stores, and saloons. Most important, Moss tells the forgotten stories of the people who drove this culinary revolution. These men and women fully embodied the title “chef,” as they were the chiefs of their kitchens, directing large staffs, staging elaborate events for hundreds of guests, and establishing supply chains for the very best ingredients from across the expanding nation. Many were African Americans or recent immigrants from Europe, and they achieved culinary success despite great barriers and social challenges. These chefs and entrepreneurs became embroiled in the pitched political battles of Reconstruction and Jim Crow, and then their names were all but erased from history.

Wayne Countys Lost River Settlements is a history of six hamlets in southeastern Missouri that were destroyed by the government to clear the landscape for development of Lake Wappapello on the St. Francis River in the late 1930s. Several of the profitable river bottom homesteads had been in the families for well over 100 years, but with nothing else to do the evicted farmers moved on reluctantly in what became the greatest upheaval in the history of the county. With so much of Wayne Countys assessed valuation lost in the government buyout, it was feared remaining tax revenues would be inadequate to support essential services and that the countys various parts by necessity soon would be attached to adjoining counties. That didnt happen, but citizens at the doomed county seat, Greenville, struggled through an ordeal of pain and uncertainty that went on for several months before finally coming to an agreement to build a new town outside the flood plain. Greenvilles turmoil and fight for survival is covered in the concluding segment of the book. It lives on as the county seat in its new location, but little is known today of the lost settlementsChaonia, Taskee, Ojibway, Bethel, Center Ridge and Kime, each near the other and all at the time of their destruction closely aligned by blood and marriagewhich gives added significance to the discovery of the papers of Henry Yeakley Mabrey (1836-1915), who spent his childhood at Kime and for the greater part of the rest of his life resided a few miles to the south at Center Ridge, which was just north of Chaonia, whose birth he witnessed in 1888. Chaonia, a railroad town, became the trading center for one of the richest farming areas in the southeastern part of the state. Much of what is known of the settlements formative years is based on information gleaned from the Mabrey papers, which include school, church, governmental, and Civil War journals, as well as diaries, letters, and personal notes. Mr. Mabrey, a teacher, served in a number of political posts, including two terms as commissioner of public schools and two terms as probate judge of Wayne County. The author brings a unique perspective to the story, since he has lived with it since early childhood. As he states in the preface of the book, My involvement, my yen to write about these people, was possibly ordained, for I had heard much chatter about many of the families and of course the lost settlements while growing up at Greenville. It is his hope his work brings a measure of honor if not appreciation to the families in the lost settlements whose sacrifices for the common good were for the most part made without fanfare or public notice.

Montgomery has a fun and fascinating assortment of restaurants dating back more than two hundred years. Some landmark dining establishments, like Fleming's, are gone, but others, like Chris' Hot Dogs, are still serving their signature dishes. Such notable figures as Hank Williams, Zelda and Scott Fitzgerald, Elvis, Bobby Kennedy and Martin Luther King Jr. have all enjoyed delicious meals in Montgomery. Traditional favorites such as Pop's "Shake Ice," the Parkmore's Chicken in a Basket and the Elite's Trout Almondine now take their place alongside new offerings like Chef Eric Rivera's "Blended Burger." Local authors Karren Pell and Carole King reveal the culinary treats and the colorful personalities behind the best restaurants in the city.