The Kentucky Housewife
| Author | : Lettice Bryan |
| Publisher | : |
| Total Pages | : 464 |
| Release | : 1839 |
| Genre | : Cooking |
| ISBN | : |
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The Kentucky Housewife
| Author | : Lettice Bryan |
| Publisher | : Applewood Books |
| Total Pages | : 462 |
| Release | : 2001 |
| Genre | : Cooking |
| ISBN | : 1557095140 |
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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.
The Kentucky housewife
| Author | : Lettice Bryan |
| Publisher | : |
| Total Pages | : 456 |
| Release | : 1980 |
| Genre | : Cooking, American |
| ISBN | : |
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The Kentucky Housewife
| Author | : Lettice Bryan |
| Publisher | : |
| Total Pages | : 456 |
| Release | : 199? |
| Genre | : Cooking, American |
| ISBN | : |
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The Kentucky Housewife
| Author | : Lettice Bryan |
| Publisher | : |
| Total Pages | : 456 |
| Release | : 1970 |
| Genre | : Cooking, American |
| ISBN | : |
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Kentucky's Cookbook Heritage
| Author | : John van Willigen |
| Publisher | : University Press of Kentucky |
| Total Pages | : 306 |
| Release | : 2014-09-12 |
| Genre | : Cooking |
| ISBN | : 0813146917 |
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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.
The Kentucky Housewife
| Author | : Mrs. Peter A. White |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 1885 |
| Genre | : Cooking |
| ISBN | : |
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The Kentucky
| Author | : Thomas D. Clark |
| Publisher | : University Press of Kentucky |
| Total Pages | : 405 |
| Release | : 2021-12-14 |
| Genre | : History |
| ISBN | : 0813193850 |
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From its origins in the Cumberland Mountains to its entry into the Ohio, the Kentucky River flows through two areas that have made Kentucky known throughout the world—the mountains in the eastern part of the state and the Bluegrass in its center. In The Kentucky, Thomas D. Clark paints a rich panorama of history and life along the river, peopled with the famous and infamous, ordinary folk and legendary characters. It is a canvas distinctly emblematic of the American experience. The Kentucky was first published in 1942 as part of the "Rivers of America" series and has long been out of print. Reissued in this new enlarged edition, it brings back to life a distinguished contribution to Kentuckiana and is itself a historical document. In his new conclusion for this edition, Dr. Clark discusses some of the tremendous changes that have taken place since the book's initial publication.
The Kentucky Encyclopedia
| Author | : John E. Kleber |
| Publisher | : University Press of Kentucky |
| Total Pages | : 1080 |
| Release | : 2014-10-17 |
| Genre | : History |
| ISBN | : 0813159016 |
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The Kentucky Encyclopedia's 2,000-plus entries are the work of more than five hundred writers. Their subjects reflect all areas of the commonwealth and span the time from prehistoric settlement to today's headlines, recording Kentuckians' achievements in art, architecture, business, education, politics, religion, science, and sports. Biographical sketches portray all of Kentucky's governors and U.S. senators, as well as note congressmen and state and local politicians. Kentucky's impact on the national scene is registered in the lives of such figures as Carry Nation, Henry Clay, Louis Brandeis, and Alben Barkley. The commonwealth's high range from writers Harriette Arnow and Jesse Stuart, reformers Laura Clay and Mary Breckinridge, and civil rights leaders Whitney Young, Jr., and Georgia Powers, to sports figures Muhammad Ali and Adolph Rupp and entertainers Loretta Lynn, Merle Travis, and the Everly Brothers. Entries describe each county and county seat and each community with a population above 2,500. Broad overview articles examine such topics as agriculture, segregation, transportation, literature, and folklife. Frequently misunderstood aspects of Kentucky's history and culture are clarified and popular misconceptions corrected. The facts on such subjects as mint juleps, Fort Knox, Boone's coonskin cap, the Kentucky hot brown, and Morgan's Raiders will settle many an argument. For both the researcher and the more casual reader, this collection of facts and fancies about Kentucky and Kentuckians will be an invaluable resource.
Grain and Fire
| Author | : Rebecca Sharpless |
| Publisher | : UNC Press Books |
| Total Pages | : 344 |
| Release | : 2022-03-17 |
| Genre | : Cooking |
| ISBN | : 1469668378 |
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While a luscious layer cake may exemplify the towering glory of southern baking, like everything about the American South, baking is far more complicated than it seems. Rebecca Sharpless here weaves a brilliant chronicle, vast in perspective and entertaining in detail, revealing how three global food traditions—Indigenous American, European, and African—collided with and merged in the economies, cultures, and foodways of the South to create what we know as the southern baking tradition. Recognizing that sentiments around southern baking run deep, Sharpless takes delight in deflating stereotypes as she delves into the surprising realities underlying the creation and consumption of baked goods. People who controlled the food supply in the South used baking to reinforce their power and make social distinctions. Who used white cornmeal and who used yellow, who put sugar in their cornbread and who did not had traditional meanings for southerners, as did the proportions of flour, fat, and liquid in biscuits. By the twentieth century, however, the popularity of convenience foods and mixes exploded in the region, as it did nationwide. Still, while some regional distinctions have waned, baking in the South continues to be a remarkable, and remarkably tasty, source of identity and entrepreneurship.
