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Author: John van Willigen
Publisher: University Press of Kentucky
ISBN: 0813188822
Category : Social Science
Languages : en
Pages : 372
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Book Description
The foods Kentuckians love to eat today—biscuits and gravy, country ham and eggs, soup beans and cornbread, fried chicken and shucky beans, and fried apple pie and boiled custard—all were staples on the Kentucky family farms in the early twentieth century. Each of these dishes has evolved as part of the farming lifestyle of a particular time and place, utilizing available ingredients and complementing busy daily schedules. Though the way of life associated with these farms in the first half of the twentieth century has mostly disappeared, the foodways have become a key part of Kentucky's cultural identity. In Food and Everyday Life on Kentucky Family Farms, 1920–1950, John van Willigen and Anne van Willigen examine the foodways—the practices, knowledge, and traditions found in a community regarding the planting, preparation, consumption, and preservation—of Kentucky family farms in the first half of the last century. This was an era marked by significant changes in the farming industry and un rural communities, including the introduction of the New Deal market quota system, the creation of the University of Kentucky Agricultural Extension Service, the expansion of basic infrastructures into rural areas, the increased availability of new technologies, and the massive migration from rural to urban areas. The result was a revolutionary change from family-based subsistence farming to market-based agricultural production, which altered not only farmers' relationships to food in Kentucky but the social relations within the state's rural communities. Based on interviews conducted by the University of Kentucky's Family Farm Project and supplemented by archival research, photographs, and recipes, Food and Everyday Life on Kentucky Family Farms, 1920–1950 recalls a vanishing way of life in rural Kentucky. By documenting the lives and experiences of Kentucky farmers, the book ensures that traditional folk and foodways in Kentucky's most important industry will be remembered.
Author: John van Willigen
Publisher: University Press of Kentucky
ISBN: 0813188822
Category : Social Science
Languages : en
Pages : 372
Get Book Here
Book Description
The foods Kentuckians love to eat today—biscuits and gravy, country ham and eggs, soup beans and cornbread, fried chicken and shucky beans, and fried apple pie and boiled custard—all were staples on the Kentucky family farms in the early twentieth century. Each of these dishes has evolved as part of the farming lifestyle of a particular time and place, utilizing available ingredients and complementing busy daily schedules. Though the way of life associated with these farms in the first half of the twentieth century has mostly disappeared, the foodways have become a key part of Kentucky's cultural identity. In Food and Everyday Life on Kentucky Family Farms, 1920–1950, John van Willigen and Anne van Willigen examine the foodways—the practices, knowledge, and traditions found in a community regarding the planting, preparation, consumption, and preservation—of Kentucky family farms in the first half of the last century. This was an era marked by significant changes in the farming industry and un rural communities, including the introduction of the New Deal market quota system, the creation of the University of Kentucky Agricultural Extension Service, the expansion of basic infrastructures into rural areas, the increased availability of new technologies, and the massive migration from rural to urban areas. The result was a revolutionary change from family-based subsistence farming to market-based agricultural production, which altered not only farmers' relationships to food in Kentucky but the social relations within the state's rural communities. Based on interviews conducted by the University of Kentucky's Family Farm Project and supplemented by archival research, photographs, and recipes, Food and Everyday Life on Kentucky Family Farms, 1920–1950 recalls a vanishing way of life in rural Kentucky. By documenting the lives and experiences of Kentucky farmers, the book ensures that traditional folk and foodways in Kentucky's most important industry will be remembered.
Author: Megan J. Elias
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Social Science
Languages : en
Pages : 218
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Book Description
No American history or food collection is complete without this lively insight into the radical changes in daily life from the Gilded Age to World War II, as reflected in foodways. From the Gilded Age to the end of World War II, what, where, when, and how Americans ate all changed radically. Migration to urban areas took people away from their personal connection to food sources. Immigration, primarily from Europe, and political influence of the Caribbean, Latin America, and the Pacific brought us new ingredients, cuisines, and foodways. Technological breakthroughs engendered the widespread availability of refrigeration, as well as faster cooking times. The invention of the automobile augured the introduction of "road food," and the growth of commercial transportation meant that a wider assortment of foods was available year round. Major food crises occurred during the Depression and two world wars. Food in the United States, 1890-1945 documents these changes, taking students and general readers through the period to explain what our foodways say about our society. This intriguing narrative is enlivened with numerous period anecdotes that bring America history alive through food history.
Author: Melissa A. McEuen
Publisher: University of Georgia Press
ISBN: 0820344532
Category : Biography & Autobiography
Languages : en
Pages : 449
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Book Description
"Covering the Appalachian region in the east to the Pennyroyal in the west, the essays highlight women whose aspirations, innovations, activism, and creativity illustrate Kentucky s role in political and social reform, education, health care, the arts, and cultural development."--
Author: Fiona Young-Brown
Publisher: Arcadia Publishing
ISBN: 1625847475
Category : Cooking
Languages : en
Pages : 191
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Book Description
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.
Author: John van Willigen
Publisher: University Press of Kentucky
ISBN: 0813146909
Category : History
Languages : en
Pages : 294
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Book Description
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.
Author: Elizabeth S. D. Engelhardt
Publisher: Ohio University Press
ISBN: 0821446878
Category : Social Science
Languages : en
Pages : 219
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Book Description
Blue Ridge tacos, kimchi with soup beans and cornbread, family stories hiding in cookbook marginalia, African American mountain gardens—this wide-ranging anthology considers all these and more. Diverse contributors show us that contemporary Appalachian tables and the stories they hold offer new ways into understanding past, present, and future American food practices. The poets, scholars, fiction writers, journalists, and food professionals in these pages show us that what we eat gives a beautifully full picture of Appalachia, where it’s been, and where it’s going. Contributors: Courtney Balestier, Jessie Blackburn, Karida L. Brown, Danille Elise Christensen, Annette Saunooke Clapsaddle, Michael Croley, Elizabeth S. D. Engelhardt, Robert Gipe, Suronda Gonzalez, Emily Hilliard, Rebecca Gayle Howell, Abigail Huggins, Erica Abrams Locklear, Ronni Lundy, George Ella Lyon, Jeff Mann, Daniel S. Margolies, William Schumann, Lora E. Smith, Emily Wallace, Crystal Wilkinson
Author: Lisa Markowitz
Publisher: Routledge
ISBN: 1135759766
Category : Nature
Languages : en
Pages : 153
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Book Description
Inequity of control over food systems is a particularly insidious form of injustice. Collectively, the contributors to this volume posit that this inequity is rooted in power asymmetries in the U.S. food system and codified through U.S. food policies. This process puts the public at risk in the U.S. and, via trade and foreign aid policies, in the Global South. Inequities are manifest in the allocation of food and food-producing resources in favor of the wealthy, exploitation of the natural environment for short-term gain of private interests over long-term public ones, the framing of public discussion on food and food deprivation, and finally, the deflection of moral challenges posed by human rights to food.The contributors draw on long-term anthropological field research to examine these tensions and their on-the-ground outcomes in diverse cultural and national contexts. The authors’ insightful analyses span a wide variety of topics including dietary change, food insecurity, livestock production, and organic farming in the light of U.S. trade, food, labor, and agricultural policies and food assistance programs. The collection highlights the obstacles to, and the dilemmas and inconsistencies in, shaping policy in the public interest. This book was originally published as a special issue of Food & Foodways.
Author: Glenn Gray
Publisher: Scarecrow Press
ISBN: 0810867478
Category : Language Arts & Disciplines
Languages : en
Pages : 489
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Book Description
The personal papers of former members of Congress, which constitute at least half of the documentation of the legislative branch of government, are held in over 500 different institutions. An American Political Archives Reader performs the vital task of making these collections more accessible by presenting the best and most recent scholarship on congressional collections. The articles contained in this volume guide archivists through the challenges of dealing with these voluminous, complex collections. For institutions developing their political documentary resources and working toward greater accessibility of political archives, this book provides much needed information and is a welcome handbook on the appraisal and preservation of political collections.
Author: Sarah C. Baird
Publisher: Arcadia Publishing
ISBN: 1625849052
Category : Cooking
Languages : en
Pages : 228
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Book Description
Kentuckians from frontiersmen to modern-day pastry chefs have put their marks on the state's baking history. Residents of the commonwealth have plenty of rich recipes and time-honored traditions, like pulling parties, where folks would gather to make taffy. Stack cakes originated from Appalachian weddings, where guests would each offer a layer of cake to the bride and groom, who then added the jam to hold the creation together. The decadent Modjeska confection gets its name from a Victorian-era candy maker's crush on a popular Polish actress. Join author Sarah Baird on a whirlwind trip--complete with recipes--that examines the delectable history of unique Kentucky treats from pawpaws to chocolate gravy..
Author: Rachel Wharton
Publisher: Abrams
ISBN: 1683356780
Category : Travel
Languages : en
Pages : 236
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Book Description
An illustrated journey through the lore and little-known history behind ambrosia, Ipswich clams, Buffalo hot wings, and more. This captivating and surprising tour of America’s culinary canon celebrates the variety, charm, and occasionally dubious lore of the foods we love to eat, as well as the under-sung heroes who made them. Every chapter, organized from A to Z, delves into the history of a classic dish or ingredient, most so common—like ketchup—that we take them for granted. These distinctly American foods, from Blueberries and Fortune Cookies to Pepperoni, Hot Wings, Shrimp and Grits, Queso, and yes, even Xanthan Gum, have rich and complex back stories that are often hidden in plain sight, lost to urban myth and misinformation. American Food: A Not-So-Serious History digs deep to tell the compelling tales of some of our most ordinary foods and what they say about who we are—and who, perhaps, we are becoming.
