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A Culinary History Of Kentucky
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Book Synopsis A Culinary History of Kentucky by : Fiona Young-Brown
Download or read book A Culinary History of Kentucky written by Fiona Young-Brown and published by Arcadia Publishing. This book was released on 2016-04-14 with total page 191 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis A Culinary History of Kentucky by : Fiona Young-Brown
Download or read book A Culinary History of Kentucky written by Fiona Young-Brown and published by History Press Library Editions. This book was released on 2014-04 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pull up a chair to the kitchen table and enjoy a delicious adventure through Bluegrass 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.
Book Synopsis Kentucky's Cookbook Heritage by : John van Willigen
Download or read book Kentucky's Cookbook Heritage written by John van Willigen and published by University Press of Kentucky. This book was released on 2014-09-12 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis The Historic Kentucky Kitchen by : Deirdre A. Scaggs
Download or read book The Historic Kentucky Kitchen written by Deirdre A. Scaggs and published by University Press of Kentucky. This book was released on 2013-09-10 with total page 175 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over 100 old-time recipes “authentic enough that one can easily cook like grandma (or her ma). A must for every kitchen and a nostalgic delight” (Louisville Courier-Journal). Kitchens aren’t just a place to prepare food—they’re 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 Historic Kentucky Kitchen assembles over 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, also provide recipe modifications and substitutions for hard-to-find ingredients. This entertaining cookbook also serves up famous Kentuckians’ favorite dishes, including 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 photos and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, this is a novel and tasty way to experience the rich, diverse history of the Bluegrass State.
Book Synopsis A Culinary History of Kentucky by : Fiona Young-Brown
Download or read book A Culinary History of Kentucky written by Fiona Young-Brown and published by History Press. This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A history of Kentucky food"--
Download or read book Culinary Tourism written by Lucy M. Long and published by University Press of Kentucky. This book was released on 2013-07-24 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Well-researched and original” essays on the intersection between food and adventure (Publishers Weekly). Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book’s contributors examine the many intersections of food, culture, and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication—whether they’re trying out a new kind of ethnic restaurant in their own town or the native cuisine of a place far from home. Editor Lucy Long explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also shows how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances that allow for adventurous eating. “Contributors to the book are widely recognized food experts who encourage readers to venture outside the comforts of home and embark on new eating experiences.” —Lexington Herald-Leader
Book Synopsis The Blue Grass Cook Book by : Minnie C. Fox
Download or read book The Blue Grass Cook Book written by Minnie C. Fox and published by Applewood Books. This book was released on 2008-03 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Out Of Kentucky Kitchens by : Marion Flexner
Download or read book Out Of Kentucky Kitchens written by Marion Flexner and published by University Press of Kentucky. This book was released on 2010-03-12 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Good food is as much a part of the Kentucky heritage as fine horses and bourbon whiskey. And nowhere is Kentucky's traditional cuisine better presented than in Out of Kentucky Kitchens by Louisville's own Marion Flexner. First published in 1949, the book has been popular with cooks and cookbook collectors ever since. A highly skilled hand in the kitchen, Marion Flexner compiled a representative gathering of delicious, thoroughly tested recipes of Kentucky specialties, many of them "heirloom" items given to her by friends and acquaintances. Colorful anecdotes about famous Kentuckians, hostesses, and cooks spanning 100 years accompany the recipes, taking the reader on a journey through Kentucky's culinary history and society. With this authentic Kentucky classic, cooks of older and newer generations can once again have a regional culinary guide that is a delight to use and read.
Book Synopsis The Blue Ribbon Cook Book by : Jennie C. Benedict
Download or read book The Blue Ribbon Cook Book written by Jennie C. Benedict and published by University Press of Kentucky. This book was released on 2015-01-13 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Jennie C. Benedict's The Blue Ribbon Cook Book represents the very best in the tradition of southern regional cooking. Recipes for such classic dishes as Parker House rolls, lamb chops, corn pudding, Waldorf salad, and cheese and nut sandwiches are nestled among longtime local favorites such as apple butter, rice pudding, griddle cakes, and Benedictine, the cucumber sandwich spread bore Benedict's name. Throughout the cookbook, Benedict's delightful voice shines. Benedict, who was once the most famous caterer in Louisville and also operated a celebrated tea room and soda fountain, trained with Fannie Farmer at the Boston Cooking School. Five editions of Benedict's famous cookbook were published, and her aim in sharing her recipes was simple; as she mentions in the preface, "I have tried to give the young housekeeper just what she needs, and for more experienced ones, the best that can be had in the culinary art." As a creative entrepreneur, Benedict had a significant influence on the local culture and foodways. Her sweet and savory dishes were the stars of many Derby parties, and yet she placed equal emphasis on simple luncheon and dinner recipes to satisfy the needs of home cooks. While her popular dishes graced genteel tables all over the Bluegrass, Benedict's chicken salad sandwiches, sold from a pushcart, offered Louisville children the first school lunches in the city. This new edition of The Blue Ribbon Cook Book will now welcome new generations of readers and cooks -- those who remember wearing white gloves and eating delicate tea sandwiches at the downtown department store as well as those who want to make satisfying regional classics such as blackberry jam cake like their grandmother used to make. Food writer Susan Reigler introduces the story of Benedict's life and cuisine, and this edition is the first to come complete with the now-famous spread that bears Benedict's name.
Book Synopsis The Kentucky Bourbon Cookbook by : Albert W. A. Schmid
Download or read book The Kentucky Bourbon Cookbook written by Albert W. A. Schmid and published by University Press of Kentucky. This book was released on 2010-05-01 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: Once relegated to an annual appearance in a Kentucky Derby Mint Julep, bourbon has enjoyed a steady resurgence in popularity to claim a wide international audience. Yet despite its global appeal, bourbon remains a quintessentially Kentucky creation and a uniquely American spirit. Bourbon's popularity is matched only by its versatility. In The Kentucky Bourbon Cookbook, master chef Albert Schmid presents more than fifty recipes that feature Kentucky's signature spirit in entrees, soups, desserts, and much more. From the classic Manhattan cocktail to Bourbon-Pecan Crème Brulée with Chocolate Sauce, The Kentucky Bourbon Cookbook unlocks the culinary potential of this beloved spirit, allowing this special whiskey to enhance the flavors of every meal. More than just a collection of recipes, The Kentucky Bourbon Cookbook is peppered with bourbon lore and Kentucky history, as well as stories and personal anecdotes to accompany the meals. The cookbook is organized by season to emphasize the importance of fresh ingredients and context in dining. Blending time-honored traditions with new approaches, Chef Schmid creates a diverse collection of exciting bourbon recipes for any occasion. Beautifully illustrated with more than a dozen color photos, The Kentucky Bourbon Cookbook introduces a variety of ways to use one of Kentucky's most famed exports to spice any dessert, compliment any entrée, or complete any cocktail.
Book Synopsis The Historic Kentucky Kitchen by : Deirdre A. Scaggs
Download or read book The Historic Kentucky Kitchen written by Deirdre A. Scaggs and published by University Press of Kentucky. This book was released on 2013-09-10 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Burgoo, Barbecue, and Bourbon by : Albert W. A. Schmid
Download or read book Burgoo, Barbecue, and Bourbon written by Albert W. A. Schmid and published by University Press of Kentucky. This book was released on 2017-06-23 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt: Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat—usually smoked—from at least one "bird of the air" and one "beast of the field," plus as many vegetables as the cook wants to add. Often you'll find this dish paired with one of the Commonwealth's other favorite exports, bourbon, and the state's distinctive barbecue. Award-winning author and chef Albert W. A. Schmid serves up a feast for readers in Burgoo, Barbecue, and Bourbon, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today and uncovers many lost recipes, such as Mush Biscuits and Half Moon Fried Pies. He also highlights classic bourbon drinks that pair well with burgoo and barbecue, including Moon Glow, Bourbaree, and the Hot Tom and Jerry. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.
Book Synopsis Burgoo, Barbecue, & Bourbon by : Albert W.A. Schmid
Download or read book Burgoo, Barbecue, & Bourbon written by Albert W.A. Schmid and published by University Press of Kentucky. This book was released on 2017-06-23 with total page 159 pages. Available in PDF, EPUB and Kindle. Book excerpt: This celebration of the Bluegrass State’s cuisine and culture is “more than just a cookbook . . . a slice of Kentucky's history” (Bowling Green Daily News). Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat—usually smoked—from at least one “bird of the air,” at least one “beast of the field,” and as many vegetables as the cook wants to add. Often you’ll find this dish paired with one of the Commonwealth’s other favorite exports, bourbon, and the state’s distinctive barbecue. Award-winning author and chef Albert W. A. Schmid serves up a feast for readers in Burgoo, Barbecue, and Bourbon, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today, and uncovers many lost recipes, such as Mush Biscuits and Half Moon Fried Pies. He also highlights classic bourbon drinks that pair well with burgoo and barbecue, including Moon Glow, Bourbaree, and the Hot Tom and Jerry. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.
Book Synopsis A Culinary Tour Through Alabama History by : Monica Tapper
Download or read book A Culinary Tour Through Alabama History written by Monica Tapper and published by Arcadia Publishing. This book was released on 2021-10-04 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the surest ways to connect with the past is to sample what was on its plate. That's the goal with this gustatory journey through Alabama history. Sweetmeats with the governor's lonely, oft-depressed wife in 1832 Greensboro. Shrimp and crabmeat casserole at a long-departed preacher's house at the Gaines Ridge Dinner Club in Camden. Pimento cheese and tea with notes of cinnamon and citrus at the Bragg-Mitchell Mansion in Mobile. Poundcake from Georgia Gilmore's kitchen in Montgomery, where workaday freedom fighters and luminaries of the civil rights movement sought sustenance. Author Monica Tapper serves up a stick-to-your-ribs trek through Alabama history, providing classic recipes modified for the modern kitchen along the way.
Book Synopsis History of the Louisville & Nashville Railroad by : Maury Klein
Download or read book History of the Louisville & Nashville Railroad written by Maury Klein and published by University Press of Kentucky. This book was released on 1972 with total page 606 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Bound to the Fire by : Kelley Fanto Deetz
Download or read book Bound to the Fire written by Kelley Fanto Deetz and published by University Press of Kentucky. This book was released on 2017-11-17 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: For decades, smiling images of "Aunt Jemima" and other historical and fictional black cooks could be found on various food products and in advertising. Although these images were sanitized and romanticized in American popular culture, they represented the untold stories of enslaved men and women who had a significant impact on the nation's culinary and hospitality traditions, even as they were forced to prepare food for their oppressors. Kelley Fanto Deetz draws upon archaeological evidence, cookbooks, plantation records, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond. She reveals how these men and women were literally "bound to the fire" as they lived and worked in the sweltering and often fetid conditions of plantation house kitchens. These highly skilled cooks drew upon knowledge and ingredients brought with them from their African homelands to create complex, labor-intensive dishes. However, their white owners overwhelmingly received the credit for their creations. Deetz restores these forgotten figures to their rightful place in American and Southern history by uncovering their rich and intricate stories and celebrating their living legacy with the recipes that they created and passed down to future generations.
Book Synopsis Just a Few Miles South by : Ouita Michel
Download or read book Just a Few Miles South written by Ouita Michel and published by University Press of Kentucky. This book was released on 2021-04-27 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: For twenty years, diners in the Bluegrass have been able to satisfy their cravings for Ouita Michel's sustainable, farm-to-table cuisine at her many acclaimed restaurants. Each restaurant—from Wallace Station to Holly Hill Inn—features dishes that combine Kentucky's bounty with Michel's celebrated vision. Diners can enjoy traditional southern staples like buttermilk biscuits, country ham, and Po-Boy sandwiches, or opt for unique variations on international favorites and American classics. Now, readers around the country can experience what makes Ouita Michel a culinary and cultural treasure. Just a Few Miles South serves up the recipes that patrons of Michel's restaurants have come to know and love, including the Bluegrass Benedict breakfast sandwich, Ouita's Sardou Panini, Wallace Station's Creamy Chicken and Mushroom Soup, and Honeywood's Hoecake Burger. Some dishes offer creative twists on classics, like the Inside Out Hot Brown, the Wallace Cubano, or the Bourbon Banh Mi. Throughout, the chefs responsible for these delicious creations share the rich traditions and stories behind the recipes. When you can't get down to your favorite place, this book will help you bring home the aroma, the flavors, and the love of fresh foods made with locally sourced ingredients—and share it all with friends and family.
