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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: John van Willigen
Publisher: University Press of Kentucky
ISBN: 0813146909
Category : History
Languages : en
Pages : 294
Get Book Here
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: John van Willigen
Publisher: University Press of Kentucky
ISBN: 0813146917
Category : Cooking
Languages : en
Pages : 307
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Book Description
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.
Author: Oxmoor House, Incorporated
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 154
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Book Description
For generations of Southerners, bread has been "the staff of life." Recipes from cornbreads to quick breads.
Author:
Publisher:
ISBN: 9780848706142
Category : Cooking
Languages : en
Pages : 152
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Book Description
Recipes for all types of soups, from bouillons & consommes, gumbos & chilies, to fruit, cheese & nut soups, are supplemented by "one-dish" soup & stew meals that are easy to prepare.
Author: Better Homes and Gardens
Publisher: Better Homes and Gardens Books
ISBN: 9780696019951
Category : Cooking
Languages : en
Pages : 292
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Book Description
From BHG comes a cookbook representing the states of America, grouped according to historical and culinary importance and development. Each chapter features an introduction to a particular region--accompanied by color photographs, historical images or illustrations--and a selection of recipes from that area.
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 152
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Book Description
Arranged by season, these recipes are appropriate to major festivals as well as to specialized occasions, such as the Kentucky Derby Day or Twelfth Night.
Author:
Publisher:
ISBN: 9780848706180
Category : Cooking
Languages : en
Pages : 152
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Book Description
Author: Oxmoor House, Incorporated
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 152
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Book Description
Recipes for preparing beef, veal & lamb with sauces & gravies to add variety to basic dishes. Each chapter includes a menu typical of a historical era.
Author: Linda Henry
Publisher:
ISBN: 9780696020513
Category : Cooking, American
Languages : en
Pages : 228
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Book Description
Recipes for America's favourite foods with historical details.
Author: Oxmoor House, Incorporated
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 152
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Book Description
Conveniently arranged in alphabetical order are 250 recipes for 40 vegetables, as well as recipes for sauces & seasonings. Old South variations of basic recipes are an added feature.
