LITTLE SILVER: COASTAL CHOW OF THE PAST

Dec 20, 2012

Author Karen Schnitzspahn with her latest book, and some of her earlier works, below. (Photos by Rebecca Desfosse. Click to enlarge)

By REBECCA DESFOSSE

For Karen Schnitzspahn, food isn’t 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. Mulford’s Clam Fritters” and “Jesse Eigenrauch’s 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.

“It’s not just about the pizza, the hot dogs, and the saltwater taffy,” says Schnitzspahn. “It’s the whole cultural thing – the cultural influence and how certain foods became popular.”

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