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Kentucky's Cookbook Heritage : Two Hundred Years of Southern Cuisine and Culture - John Van Willigen

Kentucky's Cookbook Heritage

Two Hundred Years of Southern Cuisine and Culture

Hardcover

Published: 22nd August 2014
Ships: 7 to 10 business days
7 to 10 business days
RRP $77.99
$72.25

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Published: 19th September 2014
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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.

"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"

ISBN: 9780813146898
ISBN-10: 0813146895
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 299
Published: 22nd August 2014
Publisher: University Press of Kentucky
Dimensions (cm): 24.3 x 16.1  x 2.7
Weight (kg): 0.61