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UB professors and coauthors Amy Nawrocki and Eric D. Lehmann introduce latest book, A History of Connecticut Food, at R .J. Julia Booksellers on Thursday, August 9

Leslie Geary
Wednesday, August 08, 2012

Connecticut gourmands can get a second helping of great food picks from Eric D. Lehman and Amy Nawrocki when the University of Bridgeport coauthors unveil their latest book, A History of Connecticut Food, at R.J. Julia Booksellers on Thursday, August 9.

Nawrocki and Lehman, who previously wrote A History of Connecticut Wine, will appear at 7 p.m. R.J. Julia is located at 768 Boston Post Rd, Madison, CT.

A History of Connecticut Food looks at Connecticut’s rich history of foods—farming, fishing, recipes, and dishes—to tell the Nutmeg State’s robust culinary story through traditional recipes, reinterpretations and updated classics, from chicken potpie and fried oysters to steamed cheeseburgers.

Lehman and Nawrocki both teach at the University of Bridgeport English Department, where Lehman is director of the Creative Writing Program.


Media contact: Leslie Geary, (203) 576-4625, lgeary@bridgeport.edu