A Culinary History Of Kentucky
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A Culinary History Of Kentucky
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Author : Fiona Young-Brown
language : en
Publisher: Arcadia Publishing
Release Date : 2016-04-14
A Culinary History Of Kentucky written by Fiona Young-Brown and has been published by Arcadia Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-14 with Cooking categories.
Pull up a chair to the kitchen table and enjoy a delicious adventure through the Bluegrass State’s food history. Kentucky’s cuisine can be traced back to Cherokee, Irish, Scottish, English and German roots, among others. A typical Kentucky meal might have the standard meat and three, but there are many dishes that can’t be found anywhere else. Poke sallet, despite its toxic roots and berries, is such a favorite in parts of eastern Kentucky that an annual festival celebrates it. Find recipes for dishes from burgoo to hog to moonshine and frogs. Join author Fiona Young-Brown as she details all the delectable delights sure to make the mouth water.
A Culinary History Of Kentucky
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Author : Fiona Young-Brown
language : en
Publisher: History Press Library Editions
Release Date : 2014-04
A Culinary History Of Kentucky written by Fiona Young-Brown and has been published by History Press Library Editions this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04 with Cooking categories.
Pull up a chair to the kitchen table and enjoy a delicious adventure through Bluegrass food history. Kentucky's cuisine can be traced back to Cherokee, Irish, Scottish, English and German roots, among others. A typical Kentucky meal might have the standard meat and three, but there are many dishes that can't be found anywhere else. Poke sallet, despite its toxic roots and berries, is such a favorite in parts of eastern Kentucky that an annual festival celebrates it. Find recipes for dishes from burgoo to hog to moonshine and frogs. Join author Fiona Young-Brown as she details all the delectable delights sure to make the mouth water.
Kentucky S Cookbook Heritage
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Author : John van Willigen
language : en
Publisher: University Press of Kentucky
Release Date : 2014-09-12
Kentucky S Cookbook Heritage written by John van Willigen and has been published by University Press of Kentucky this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-12 with Cooking categories.
Food is a significant part of our daily lives and can be one of the most telling records of a time and place. Our meals—from what we eat, to how we prepare it, to how we consume it—illuminate our culture and history. As a result, cookbooks present a unique opportunity to analyze changing foodways and can yield surprising discoveries about society's tastes and priorities. In Kentucky's Cookbook Heritage, John van Willigen explores the state's history through its changing food culture, beginning with Lettice Bryan's The Kentucky Housewife (originally published in 1839). Considered one of the earliest regional cookbooks, The Kentucky Housewife 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 priorities 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.
Out Of Kentucky Kitchens
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Author : Marion Flexner
language : en
Publisher: University Press of Kentucky
Release Date : 2010-03-12
Out Of Kentucky Kitchens written by Marion Flexner and has been published by University Press of Kentucky this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-03-12 with Cooking categories.
Good food is as much a part of the Kentucky heritage as fine horses and bourbon whiskey. And nowhere is Kentucky's traditional cuisine better presented than in Out of Kentucky Kitchens by Louisville's own Marion Flexner. First published in 1949, the book has been popular with cooks and cookbook collectors ever since. A highly skilled hand in the kitchen, Marion Flexner compiled a representative gathering of delicious, thoroughly tested recipes of Kentucky specialties, many of them "heirloom" items given to her by friends and acquaintances. Colorful anecdotes about famous Kentuckians, hostesses, and cooks spanning 100 years accompany the recipes, taking the reader on a journey through Kentucky's culinary history and society. With this authentic Kentucky classic, cooks of older and newer generations can once again have a regional culinary guide that is a delight to use and read.
The Historic Kentucky Kitchen
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Author : Deirdre A. Scaggs
language : en
Publisher: University Press of Kentucky
Release Date : 2013-09-10
The Historic Kentucky Kitchen written by Deirdre A. Scaggs and has been published by University Press of Kentucky this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-10 with Cooking categories.
Kitchens serve as more than a place to prepare food; they are cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations. The rich, diverse heritage of Kentucky's culinary traditions offers a unique way to better understand and appreciate the history of the commonwealth. The Historic Kentucky Kitchen assembles more than one hundred dishes from nineteenth and twentieth-century Kentucky cooks. Deirdre A. Scaggs and Andrew W. McGraw collected recipes from handwritten books, diaries, scrapbook clippings, and out-of-print cookbooks from the University of Kentucky Libraries Special Collections to bring together a variety of classic dishes, complete with descriptions of each recipe's origin and helpful tips for the modern chef. The authors, who carefully tested each dish, provide recipe modifications and substitutions for rare and hard-to-find ingredients. This entertaining cookbook also serves up famous Kentuckians' favorite dishes, such as John Sherman Cooper's preferred comfort food (eggs somerset) and Lucy Hayes Breckinridge's "excellent" fried oysters. The recipes are flavored with humorous details such as "[for] those who thought they could not eat parsnips" and "Granny used to beat 'em [biscuits] with a musket." Accented with historic photographs and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, The Historic Kentucky Kitchen presents a novel and tasty way to experience the history of the Bluegrass State.
A Culinary History Of Kentucky
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Author : Fiona Young-Brown
language : en
Publisher: History Press
Release Date : 2014
A Culinary History Of Kentucky written by Fiona Young-Brown and has been published by History Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Cooking categories.
"A history of Kentucky food"--
The Blue Grass Cook Book
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Author : Minnie C. Fox
language : en
Publisher: Applewood Books
Release Date : 2008-03
The Blue Grass Cook Book written by Minnie C. Fox and has been published by Applewood Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-03 with Cooking categories.
This 1904 book evokes the sights, smells, and tastes of Kentucky in the 1900s. Most importantly, the book was groundbreaking, over one hundred years ago, in its celebration of the vital role Black women played in building and sustaining the tradition of Southern cooking and Southern hospitality.
Burgoo Barbecue Bourbon
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Author : Albert W.A. Schmid
language : en
Publisher: University Press of Kentucky
Release Date : 2017-06-23
Burgoo Barbecue Bourbon written by Albert W.A. Schmid and has been published by University Press of Kentucky this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-23 with Cooking categories.
This celebration of the Bluegrass State’s cuisine and culture is “more than just a cookbook . . . a slice of Kentucky's history” (Bowling Green Daily News). Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat—usually smoked—from at least one “bird of the air,” at least one “beast of the field,” and as many vegetables as the cook wants to add. Often you’ll find this dish paired with one of the Commonwealth’s other favorite exports, bourbon, and the state’s distinctive barbecue. Award-winning author and chef Albert W. A. Schmid serves up a feast for readers in Burgoo, Barbecue, and Bourbon, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today, and uncovers many lost recipes, such as Mush Biscuits and Half Moon Fried Pies. He also highlights classic bourbon drinks that pair well with burgoo and barbecue, including Moon Glow, Bourbaree, and the Hot Tom and Jerry. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.
The Blue Grass Cook Book
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Author : Minnie C. Fox
language : en
Publisher: University Press of Kentucky
Release Date : 2021-12-15
The Blue Grass Cook Book written by Minnie C. Fox and has been published by University Press of Kentucky this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-15 with Cooking categories.
African American cooks were not strangers in the kitchens of the Old South, but white southerners often failed to acknowledge their contributions. One of the first exceptions was Kentucky socialite Minnie C. Fox, who recognized the significant influence and importance of the African American cooks and wrote The Blue Grass Cook Book, first published in 1904. From biscuits and hams to ice creams and puddings, this cookbook is a collection of over three hundred recipes from family and friends, including black cooks, near Minnie Fox's Bourbon County, Kentucky, family estate and her Big Stone Gap, Virginia, home. In Fox's time, the culinary history of black women in the South was usually characterized by demoralizing portraits of servants toiling in "big house" kitchens. In contrast, The Blue Grass Cook Book, with its photographs of African American cooks at work and a passionate introduction by Fox's brother, respected Kentucky novelist John Fox Jr., offers insight into the complex bond between well-to-do mistresses and their cooks at the turn of the century. Toni Tipton-Martin's new introduction provides in-depth commentary on the social, cultural, and historical context of this significant cookbook. She presents background information on the Fox family and their apparently uncommon appreciation for the African Americans of their time. She reveals the vital role of the black cooks in the preparation and service required in establishing the well-known Southern hospitality tradition.
Culinary Tourism
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Author : Lucy M. Long
language : en
Publisher: University Press of Kentucky
Release Date : 2013-07-24
Culinary Tourism written by Lucy M. Long and has been published by University Press of Kentucky this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-24 with Travel categories.
“Well-researched and original” essays on the intersection between food and adventure (Publishers Weekly). Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book’s contributors examine the many intersections of food, culture, and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication—whether they’re trying out a new kind of ethnic restaurant in their own town or the native cuisine of a place far from home. Editor Lucy Long explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also shows how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances that allow for adventurous eating. “Contributors to the book are widely recognized food experts who encourage readers to venture outside the comforts of home and embark on new eating experiences.” —Lexington Herald-Leader