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Home > Lifestyle, Hobbies and Home > Cookery, Food & Wine > Kentucky's Cookbook Heritage: Two Hundred Years of Southern Cuisine and Culture
Kentucky's Cookbook Heritage: Two Hundred Years of Southern Cuisine and Culture

Kentucky's Cookbook Heritage: Two Hundred Years of Southern Cuisine and Culture


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About the Book

A Southern historian combs through Kentucky cookbooks from the mid-nineteenth century through the twentieth to reveal a fascinating cultural narrative. In Kentucky's Cookbook Heritage, John van Willigen explores the Bluegrass State's cultural and culinary history, through the rich material found in regional cookbooks. He begins in 1839, with Lettice Bryan's The Kentucky Housewife, which includes pre-Civil War recipes intended for use by a household staff instead of an individual cook, along with instructions for serving the family. Van Willigen also shares the story of the original Aunt Jemima--the advertising persona of Nancy Green, born in Montgomery County, Kentucky--who was one of many African American voices in Kentucky culinary history. Kentucky's Cookbook Heritage is a journey through the history of the commonwealth, showcasing the shifting attitudes and innovations of the times. Analyzing the historical importance of a wide range of publications, from the nonprofit and charity cookbooks that flourished at the end of the twentieth century to the contemporary cookbook that emphasizes local ingredients, van Willigen provides a valuable perspective on the state's social history.

About the Author :
John van Willigen is professor emeritus of anthropology at the University of Kentucky and the author of many books, including Food and Everyday Life on Kentucky Family Farms, 1920-1950.

Review :
" "Kentucky's Cookbook Heritage" contains a great deal of fascinating information that will be of interest to the general public as well as to individuals interested in cookbooks in general and in American culinary history." -- Lucy Long, author of "Culinary Tourism" "It takes a gifted anthropologist and food expert -- and John van Willigen is both -- to make Kentucky's priceless culinary heritage clear. For example, the eye-popping range of ingredients and sophisticated preparations John discovered in Kentucky's earliest cookbook changed forever how I think about Kentucky food and its history. I followed happily along this unprecedented, guided, 175-year taste journey, all the way to new Kentucky foods like freshwater shrimp. A friendly, engaging, delicious read." -- Rona Roberts, host of Savoring Kentucky and author of "Sweet, Sweet Sorghum: Kentucky's Golden Wonder" ""I am a huge fan of John's previous work 'Food and Everyday Life on Kentucky Family Farms, 1920-1950' and was honored to review an early draft of this fascinating new book. His examination of the evolution of Kentucky cookbooks through numerous lenses is unique. Not only does he look at recipe evolution through societal and cultural changes such as pre and post-civil war cookbooks but also how the actual equipment available to the home cook impacted the recipes. From hearth cooking on an open fire to wood and coal fired stoves, to gas and urban and rural electrification and even microwaves John shows how the recipes have evolved to take advantage of each new fangled appliance." - Bob Perry, Chief in Residence, Dietetics and Human Nutrition, University of Kentucky" -- "Kentucky's Cookbook Heritage contains a great deal of fascinating information that will be of interest to the general public as well as to individuals interested in cookbooks in general and in American culinary history." -- Lucy Long, author of Culinary Tourism


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Product Details
  • ISBN-13: 9780813146904
  • Publisher: University Press of Kentucky
  • Publisher Imprint: University Press of Kentucky
  • Edition: Annotated edition
  • No of Pages: 306
  • ISBN-10: 0813146909
  • Publisher Date: 12 Nov 2014
  • Binding: Digital (delivered electronically)
  • Language: English
  • Sub Title: Two Hundred Years of Southern Cuisine and Culture


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