Kentucky's Cookbook Heritage : Two Hundred Years of Southern Cuisine and Culture

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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 foodw...

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Détails bibliographiques
Auteur principal: Van Willigen, John
Format: Électronique eBook
Langue:Inglés
Publié: Lexington : The University Press of Kentucky, 2014.
Collection:Book collections on Project MUSE.
Sujets:
Cooking, American > Southern style.
Cooking.
Cookbooks.
HISTORY > United States > State & Local > South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV)
COOKING > General.
Cuisine americaine du Sud.
Cooking > Kentucky > Bibliography.
Cooking > Kentucky > History > 19th century.
Cooking > Kentucky > History.
Kentucky.
Livres de cuisine.
History.
Bibliographies.
cookbooks.
Cookbook
Electronic books.
Accès en ligne:Texto completo
Table des matières:
  • 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.

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