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Author: Deirdre A. Scaggs
Publisher: University Press of Kentucky
ISBN: 0813143047
Category : Cooking
Languages : en
Pages : 185
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Book Description
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.
Author: Deirdre A. Scaggs
Publisher: University Press of Kentucky
ISBN: 0813143047
Category : Cooking
Languages : en
Pages : 185
Get Book Here
Book Description
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.
Author: Minnie C. Fox
Publisher: Applewood Books
ISBN: 1429090146
Category : Cooking
Languages : en
Pages : 422
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Book Description
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.
Author: Marion Flexner
Publisher: University Press of Kentucky
ISBN: 0813137101
Category : Cooking
Languages : en
Pages : 345
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Book Description
“Delectable recipes throughout [and] valuable hints on the fine art of being a good cook. A book to read—as well as to put to use.” —Kirkus Reviews (starred review) Down-home Southern cooking is as much a part of Kentucky’s heritage as fine horses or bourbon whiskey. Known as a skilled hand in the kitchen, Marion Flexner compiled delicious and thoroughly tested recipes of Kentucky specialties, such as the Chocolate Almond Torte, Tombstone Pudding, and the Real Hot Brown, and “sippages” like the Apple Toddy and the Churchill Downs Mint Julep, in this classic cookbook that showcases the commonwealth’s best cuisine. Also included are colorful anecdotes that reflect a century of culinary Kentucky. “Out of Kentucky Kitchens is in the small circle of definitive books on Southern cookery and history.”―John Egerton, author of Southern Food: At Home, on the Road, in History
Author: Lettice Bryan
Publisher: Applewood Books
ISBN: 1557095140
Category : Cooking
Languages : en
Pages : 462
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Book Description
Originally published in 1839, this long-lost classic of Southern cooking includes more than 1,300 recipes. The foods and recipes featured in this kitchen classic are derived from American Indian, European, and African sources and reflect a merging of the three distinct cultures in the American South.
Author: Terry L. Birdwhistell
Publisher: University Press of Kentucky
ISBN: 0813179394
Category : Education
Languages : en
Pages : 263
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Book Description
In 1880, forty-three women walked into the president's office at the University of Kentucky (UK) and signed the student register, becoming the first female students at a public college in the commonwealth. But gaining admittance was only the beginning. For the next sixty-five years—encompassing two world wars, an economic depression, and the ratification of the Nineteenth Amendment—generations of women at UK claimed and reclaimed their right to an equitable university experience. Their work remains unfinished. Drawing on yearbooks, photographs, and other private collections, Our Rightful Place: A History of Women at the University of Kentucky, 1880–1945 examines the struggle for gender equity in higher education through the lens of one major institution. In the face of shifting resistance, pioneering women constructed opportunities for themselves. Terry L. Birdwhistell and Deirdre A. Scaggs highlight three women—Sarah Blanding, Frances Jewell McVey, and Sarah Bennett Holmes—who fought for access to basic facilities that were denied to UK women for decades, including housing and study spaces. By examining the trials and triumphs of UK's first female undergraduates, faculty, and administrators, this book uncovers the lasting impact women had on higher learning in the early days of coeducation.
Author: Linda Bauer
Publisher: Taylor Trade Publishing
ISBN: 1461635861
Category : Cooking
Languages : en
Pages : 293
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Book Description
Tired of the boring chain restaurant scene? Recipes from Historic Texas will please your palate and nourish your mind. Enjoy a unique bit of Texas history by visiting a wide variety of restaurants located in unusual historic settings-a gritsmill, a Dr. Pepper bottling plant, a church, and a funeral home, to name a few. Two recipes from each establishment are offered to form a well balanced selection of Texas cuisine. A brief history of each of the 70 restaurants is included, followed by basic information such as hours of operation, location, and other important details. The recipes themselves are an eclectic mix of the simple and the exotic, from the Cowboy Omelet at Beaumont's The Pig Stand to the Jicama Salad at Dallas's famous Mansion on Turtle Creek. Two indexes, one to restaurants and the other to recipes, make the book equally useful as both a travel guide and a cook book.
Author: Pieter Estersohn
Publisher: The Monacelli Press, LLC
ISBN: 1580933564
Category : Architecture
Languages : en
Pages : 257
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Book Description
In Kentucky: Historic Houses and Horse Farms, pre-eminent architectural and interiors photographer Pieter Estersohn guides us through Bluegrass Country, the legendary landscape around Lexington, Kentucky. The wealthiest town west of the Alleghenies prior to the Civil War, Lexington has a rich architectural and cultural history that is manifest in the elegant houses within and around the center. Equally compelling is the equestrian heritage that has made Lexington the “Horse Capital of the World.” Among the properties presented are Ashland, an Italian-inspired villa built for distinguished statesman and orator Henry Clay; Pope Villa, one of only two extant residences by Benjamin Latrobe, the architect of the U.S. Capitol; Waveland, a completely intact Greek Revival estate from the 1830s; and Pleasant Hill, the largest restored Shaker community in the country. Dramatic aerial photographs celebrate the rolling landscape and expansive horse farms, including Gainesway Farm, a 1,500 acre site that has produced an impressive roster of legendary Throughbreds. Kentucky is a multifaceted and compelling portrait of a unique part of our country that combines a reverence for history and Southern traditions of hospitality and generosity with a vital present.
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: David Dominé
Publisher: University of Georgia Press
ISBN: 093295829X
Category : Architecture
Languages : en
Pages : 251
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Book Description
A forty-five-square-block neighborhood in the heart of Kentucky’s largest city, Old Louisville is among the largest and most significant historic preservation districts in America. Comprising some 1,400 structures built primarily between 1885 and 1905, it is a veritable time capsule of late-Victorian and early twentieth-century architecture. The broad avenues and quiet courts of this beautifully embowered space are lined with notable examples of Gothic Revival, Richardsonian Romanesque, Queen Anne, Italianate, Châteauesque, Second Empire, and Beaux Arts dwellings typifying the style and elegance of the Gilded Age. Located just south of Louisville’s business district, Old Louisville arose from the expansive grounds where the great Southern Exposition amazed and inspired visitors from 1883 to 1887. Coinciding with the economic growth of this expanding river city, the development of Old Louisville reflected the exuberance of its patrons and their architects as many of the designs combined various elements of diverse styles with sometimes whimsical and often strikingly delightful results. Old Louisville: Exuberant, Elegant, and Alive takes an intimate tour of fifty residential designs, from grand mansions to cozy cottages, from familiar house museums and boutique hotel adaptations to private homes of charm and sophistication. Many of these residences havenever been opened to the curious eyes of readers who are fascinated with old homes and interior design and intrigued by the skill and imagination necessary to rescue endangered buildings and convert them to the needs and comforts of modern living. Old Louisville is alive today with the busy activities of commerce and creativity. It is abuzz with people heading off to work at an office downtown or to a studio downstairs, while next door or down the block new neighbors are hunkering down to restore an old gem from a bygone era. Street fairs and art festivals roll with the vitality of contemporary life in a historic setting, and the pleasant sounds of Derby party celebrants mingle with the echoes of those now past. Old Louisville celebrates the architectural context of this remarkable neighborhood and commemorates the passion and the dedication of those who have recognized the value of its past and have sacrificed to preserve the certainty of its future.
Author: David Pollack
Publisher: University of Alabama Press
ISBN: 0817351264
Category : History
Languages : en
Pages : 249
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Book Description
An important case study of chiefdom collapse and societal reemergence Caborn-Welborn, a late Mississippian (A.D. 1400-1700) farming society centered at the confluence of the Ohio and Wabash Rivers (in what is now southwestern Indiana, southeastern Illinois, and northwestern Kentucky), developed following the collapse of the Angel chiefdom (A.D. 1000-1400). Using ceramic and settlement data, David Pollack examines the ways in which that new society reconstructed social, political, and economic relationships from the remnants of the Angel chiefdom. Unlike most instances of the demise of a complex society led by elites, the Caborn-Welborn population did not become more inward-looking, as indicated by an increase in extraregional interaction, nor did they disperse to smaller more widely scattered settlements, as evidenced by a continuation of a hierarchy that included large villages. This book makes available for the first time detailed, well-illustrated descriptions of Caborn-Welborn ceramics, identifies ceramic types and attributes that reflect Caborn-Welborn interaction with Oneota tribal groups and central Mississippi valley Mississippian groups, and offers an internal regional chronology. Based on intraregional differences in ceramic decoration, the types of vessels interred with the dead, and cemetery location, Pollack suggests that in addition to the former Angel population, Caborn-Welborn society may have included households that relocated to the Ohio/Wabash confluence from nearby collapsing polities, and that Caborn-Welborn’s sociopolitical organization could be better considered as a riverine confederacy.
