Asheville Food: A History of High Country Cuisine

Thirty years ago, the mountain city of Asheville was known for little
more than the Biltmore Estate. Since then, the sleepy town has become a
nationally recognized food mecca, a hot spot for food celebrities and a
bustling hub of microbreweries. Food historian and author Rick McDaniel
traces the rise of the Asheville food scene from its early eateries to
the pioneering chefs who put Asheville on the culinary map and the new
generation of stars who command the kitchens at the city's hottest new
restaurants. A founding city of the farm-to-table movement, Asheville is
proud of its local food and drink, appearing on creative menus
throughout the city and in the pages of the national food media. Join
McDaniel as he embarks on a mouthwatering journey to explore the
farmers, chefs, markets and history that have shaped Asheville's rich
food heritage.