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Kentucky's Cookbook Heritage : Two Hundred Years of Southern Cuisine and Culture
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 foodw...
| Autor principal: | |
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| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Lexington :
The University Press of Kentucky,
2014.
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| Colección: | Book collections on Project MUSE.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 040 | |a MdBmJHUP |c MdBmJHUP | ||
| 100 | 1 | |a Van Willigen, John. | |
| 245 | 1 | 0 | |a Kentucky's Cookbook Heritage : |b Two Hundred Years of Southern Cuisine and Culture |
| 264 | 1 | |a Lexington : |b The University Press of Kentucky, |c 2014. | |
| 264 | 3 | |a Baltimore, Md. : |b Project MUSE, |c 0000 | |
| 264 | 4 | |c ©2014. | |
| 300 | |a 1 online resource (306 pages). | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 505 | 0 | |a Introduction: cookbooks as the key to Kentucky foodways and culinary history -- The first Kentucky cookbook: antebellum hearth cooking -- The needs of the "new regime": Post-Civil War cookbooks -- A turning point: the early twentieth century -- Hard times: the Great Depression and the New Deal -- New foods and new roles: World War II -- Convenience and innovation: the mid-twentieth century -- Iconic recipes and Kentucky foodways: the bicentennials and beyond -- Eating locally and sustainably: contemporary Kentucky cookbooks -- Annotated bibliography of Kentucky cookbooks. | |
| 520 | |a 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. | ||
| 588 | |a Description based on print version record. | ||
| 650 | 7 | |a Cooking, American |x Southern style. |2 fast |0 (OCoLC)fst01753233 | |
| 650 | 7 | |a Cooking. |2 fast |0 (OCoLC)fst01754966 | |
| 650 | 7 | |a Cookbooks. |2 fast |0 (OCoLC)fst01754965 | |
| 650 | 7 | |a HISTORY |z United States |x State & Local |x South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV) |2 bisacsh | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 6 | |a Cuisine americaine du Sud. | |
| 650 | 0 | |a Cooking |z Kentucky |v Bibliography. | |
| 650 | 0 | |a Cooking |z Kentucky |x History |y 19th century. | |
| 650 | 0 | |a Cooking |z Kentucky |x History. | |
| 650 | 0 | |a Cooking, American |x Southern style. | |
| 651 | 7 | |a Kentucky. |2 fast |0 (OCoLC)fst01204494 | |
| 655 | 7 | |a Livres de cuisine. |2 rvmgf | |
| 655 | 7 | |a Cookbooks. |2 lcgft | |
| 655 | 7 | |a History. |2 fast |0 (OCoLC)fst01411628 | |
| 655 | 7 | |a Bibliographies. |2 fast |0 (OCoLC)fst01919895 | |
| 655 | 7 | |a Cookbooks. |2 fast |0 (OCoLC)fst01752725 | |
| 655 | 7 | |a cookbooks. |2 aat | |
| 655 | 2 | |a Cookbook | |
| 655 | 7 | |a Electronic books. |2 local | |
| 710 | 2 | |a Project Muse. |e distributor | |
| 830 | 0 | |a Book collections on Project MUSE. | |
| 856 | 4 | 0 | |z Texto completo |u https://projectmuse.uam.elogim.com/book/32970/ |
| 945 | |a Project MUSE - Custom Collection | ||