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Author John Howard-Fusco traces the roots of Cape May's delectable dishes and recipes from long ago to the modern day. Cape May is America's first seaside resort, and with that comes a mouthwatering food history. The New York Times even proclaimed the city "Restaurant Capital of New Jersey." The first settlers, the Kechemeche of the Lenape tribe, feasted on the fish and wild game in the area. The whaling industry briefly brought attention to the island, but Ellis Hughes's 1801 advertisement offering seashore entertainment with "fish, oysters, crabs, and good liquors" gave birth to a beachside haven. From the mint juleps to the Sunny Hall Café and the Chalfonte, culinary creativity thrives on the shore. Modern chefs like Lucas Manteca at the Red Store and Brooke Dodds's Empanada Mamas help keep the unique flair alive.
Southern New Jersey was a hotbed of slave fugitives, freedmen and abolitionists in the Civil War era. The proud 22nd Regiment of the United States Colored Troops included hundreds of Black New Jerseyans ready to fight for emancipation and the Union cause. Abolitionists such as Harriet Tubman, Abigail Goodwin and Benjamin Sheppard operated among key landmarks of the Underground Railroad in South Jersey counties such as Cape May, Cumberland and Salem. Slavery and the rights of Black Americans were at the forefront of the region's attention including stories such as a melee in a Cape May hotel between Black waiters and white patrons, the covert signaling of boats ferrying fugitive slaves across the Delaware River and the daring rescue of a runway slave from the hands of slave catches by local church worshipers. Author Ellen Alford reveals the history of abolition and the Underground Railroad in South Jersey.
Forty miles south of Atlantic City, lies Cape May, New Jersey. This illustrated celebration of the birth, demise, and resurrection of the nation's oldest seaside resort, guides the reader through the Cape's 200 tumultuous years which have earned it the moniker Queen of the Seaside Resorts.