http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
188 pages, 16 unnumbered pages of color plates : illustrations ; 23 cm.
Madison's savory ascent as a culinary destination pairs its rich tradition of homegrown bounty with a progressively wider international palate. Sample the fare of Mad City staples like Ella's Deli, Mickies Dairy Bar and the Plaza and enjoy tales of legendary eateries of yore, such as Cleveland's, the Fess and Ovens of Brittany. Visit the farmers' markets that feed the capital city and the unions that have struggled to represent dishwashers and waiters. Slide into a booth with the visionaries who nurtured Madison's food culture, from Gulley to Guthrie and Peck to Piper.
Foreword / by Erika Janik -- Acknowledgements -- Introduction -- The history of Madison's food culture -- Land, labor, Capitol -- Farm to table for four: old buildings, new restaurants -- Seventy-seven years ago: Madison's most enduring eateries -- Soul proprietors: African American restaurant owners and chefs -- An isthmus of meat: burgers in Madison -- Madison's culinary godmother: the Ovens of Brittany story -- Three square meals -- Surrounded by reality -- Around the world in eight restaurants -- Appendices: The one hundred most influential restaurants in Madison history ; Madison Magazine's Best of Madison ; Isthmus's Madison's Favorites ; Best New Restaurant (Madison Magazine/Isthmus) -- Bibliography -- Index.
Nichole Fromm & JonMichael Rasmus ; foreword by Erika Janik.
Includes bibliographical references (pages 163-175) and index.