"I found this little tidbit that Shenandoah (National Park) is part of something called the 'Ham Belt,' which I had never heard of before. It's a strip of latitude around the globe that has the perfect conditions for curing a ham - parts of Spain fall into that area. That was really fun, and I feel like it's now a party fact I can reveal to anyone."
"About two years ago, they started to design a cookbook inspired by all 63 national parks in the U.S. - the flora and fauna endemic to the regions, as well as each's unique history and culture. The result is a love letter to America's protected wilderness that should make readers part hungry, part rarin' to explore."
Food writers Nina Elder and Melissa Knific created a cookbook featuring dishes inspired by America's 63 national parks. Each recipe reflects the unique ecological and cultural characteristics of its park, incorporating native ingredients and regional culinary traditions. Examples include golden trout from Sequoia National Park, blue-corn pancakes from the Grand Canyon, wild-game chili from Grand Teton, and pork tenderloin with lingonberry gastrique from Denali. The cookbook explores connections between geography and cuisine, such as Shenandoah's location in the global 'Ham Belt' where conditions are ideal for curing ham. The project serves as both a culinary guide and an invitation to explore America's protected wilderness.
#national-parks-cookbook #regional-cuisine #food-and-geography #american-wilderness #culinary-travel
Read at The Mercury News
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