Cape May, America’s oldest seaside resort, has been attracting visitors for more than 200 years, lured not only by its natural beauty and Victorian architectural treasures, but also by its vibrant local food scene. John Howard-Fusco examines the roots of this scene in his new book A Culinary History of Cape May: Salt Oysters, Beach Plums, and Cabernet Franc. Beginning with the first settlers, the Lenape Indians, and continuing through the 17th century whaling industry, the building of the huge hotels in the 1800s, and up to the present day farm-to-fork movement, the author provides a vivid account of eating in Cape May.
Howard-Fusco began writing about food in South Jersey almost 10 years ago when he first moved back to the area and wanted to share his discovery of the great food here. His blog, Eating in South Jersey, which lists upcoming food events, cooking classes, festivals and interviews with local chefs, has become a valued resource for local readers and has been recognized by The New York Times and New Jersey Monthly.