Kentucky s Cookbook Heritage

There were many companies that specialized in publishing charity cookbooks, including Fundcraft Publishers (Collierville, Tennessee); Bev-Ron Publishers (Kansas City, Kansas), which became Cookbook Publishers (Lenexa, Kansas); Walter's ...

Kentucky s Cookbook Heritage

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.

More Books:

The Kentucky Bourbon Cookbook
Language: en
Pages: 168
Authors: Albert W.A. Schmid
Categories: Cooking
Type: BOOK - Published: 2010-05-01 - Publisher: University Press of Kentucky

Once thought to be only the tipple of southern gentlemen and the companion of confederate roughnecks, bourbon has gained a steady resurgence in popularity over the years with an ever-expanding and diverse audience. A beverage distilled almost exclusively in Kentucky, bourbon has attained prominence and appreciation for its complexity, history,
Miss Mary Bobo's Boarding House Cookbook
Language: en
Pages: 192
Authors: Pat Mitchamore, Lynne Tolley
Categories: Cooking
Type: BOOK - Published: 1994-10-13 - Publisher: Thomas Nelson

Shortly before noon about sixty guests gather on the front porch and lawn of Miss Mary Bobo's Boarding House in Lynchburg, Tennessee, for a mid-day dinner. Each table is cared for by a Lynchburg hostess, a lady from the town who sees to it that the bowls and platters are
Kentucky's Cookbook Heritage
Language: en
Pages: 306
Authors: John van Willigen
Categories: Cooking
Type: BOOK - Published: 2014-09-12 - Publisher: University Press of Kentucky

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
Tennessee Librarian
Language: en
Pages:
Authors: John van Willigen
Categories: Libraries
Type: BOOK - Published: 1995 - Publisher:

Books about Tennessee Librarian
Southern Culinary History
Language: en
Pages: 160
Authors: Kay Watkins
Categories: Cooking
Type: BOOK - Published: 2006-10-01 - Publisher: Lulu.com

Traditional southern recipes for appetizers, main dishes, side dishes, desserts, and more! Compiled from family recipes handed down over generations. Most recipes originated from the mid-south states of Tennessee, Georgia, and North Carolina.