By REBECCA DESFOSSE
For Karen Schnitzspahn, food isnt just about textures, tastes and smells it also has deep cultural and historical aspects to it.
The Little Silver writer explores these facets of food in her latest book, Jersey Shore Food History: Victorian Feasts to Boardwalk Treats.
Complete with recipes such as Mrs. Mulfords Clam Fritters and Jesse Eigenrauchs Butterscotch Pudding, and chock full of photographs, the book dishes on food from the mid-1800s to the mid-1900s, all along the coast from Sandy Hook to Cape May.
Its not just about the pizza, the hot dogs, and the saltwater taffy,” says Schnitzspahn. “Its the whole cultural thing the cultural influence and how certain foods became popular.