Food and Everyday Life on Kentucky Family Farms, 1920-1950 - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Food and Everyday Life on Kentucky Family Farms, 1920-1950 write by John van Willigen. This book was released on 2021-12-14. Food and Everyday Life on Kentucky Family Farms, 1920-1950 available in PDF, EPUB and Kindle. The foods Kentuckians love to eat today—biscuits and gravy, country ham and eggs, soup beans and cornbread, fried chicken and shucky beans, and fried apple pie and boiled custard—all were staples on the Kentucky family farms in the early twentieth century. Each of these dishes has evolved as part of the farming lifestyle of a particular time and place, utilizing available ingredients and complementing busy daily schedules. Though the way of life associated with these farms in the first half of the twentieth century has mostly disappeared, the foodways have become a key part of Kentucky's cultural identity. In Food and Everyday Life on Kentucky Family Farms, 1920–1950, John van Willigen and Anne van Willigen examine the foodways—the practices, knowledge, and traditions found in a community regarding the planting, preparation, consumption, and preservation—of Kentucky family farms in the first half of the last century. This was an era marked by significant changes in the farming industry and un rural communities, including the introduction of the New Deal market quota system, the creation of the University of Kentucky Agricultural Extension Service, the expansion of basic infrastructures into rural areas, the increased availability of new technologies, and the massive migration from rural to urban areas. The result was a revolutionary change from family-based subsistence farming to market-based agricultural production, which altered not only farmers' relationships to food in Kentucky but the social relations within the state's rural communities. Based on interviews conducted by the University of Kentucky's Family Farm Project and supplemented by archival research, photographs, and recipes, Food and Everyday Life on Kentucky Family Farms, 1920–1950 recalls a vanishing way of life in rural Kentucky. By documenting the lives and experiences of Kentucky farmers, the book ensures that traditional folk and foodways in Kentucky's most important industry will be remembered.
Kentucky's Cookbook Heritage
Kentucky's Cookbook Heritage - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Kentucky's Cookbook Heritage write by John van Willigen. This book was released on 2014-09-12. Kentucky's Cookbook Heritage available in PDF, EPUB and Kindle. 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.
Food in the United States, 1890-1945
Food in the United States, 1890-1945 - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Food in the United States, 1890-1945 write by Megan J. Elias. This book was released on 2009-06-08. Food in the United States, 1890-1945 available in PDF, EPUB and Kindle. No American history or food collection is complete without this lively insight into the radical changes in daily life from the Gilded Age to World War II, as reflected in foodways. From the Gilded Age to the end of World War II, what, where, when, and how Americans ate all changed radically. Migration to urban areas took people away from their personal connection to food sources. Immigration, primarily from Europe, and political influence of the Caribbean, Latin America, and the Pacific brought us new ingredients, cuisines, and foodways. Technological breakthroughs engendered the widespread availability of refrigeration, as well as faster cooking times. The invention of the automobile augured the introduction of "road food," and the growth of commercial transportation meant that a wider assortment of foods was available year round. Major food crises occurred during the Depression and two world wars. Food in the United States, 1890-1945 documents these changes, taking students and general readers through the period to explain what our foodways say about our society. This intriguing narrative is enlivened with numerous period anecdotes that bring America history alive through food history.
Kentucky Women
Kentucky Women - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Kentucky Women write by Melissa A. McEuen. This book was released on 2015. Kentucky Women available in PDF, EPUB and Kindle. "Covering the Appalachian region in the east to the Pennyroyal in the west, the essays highlight women whose aspirations, innovations, activism, and creativity illustrate Kentucky s role in political and social reform, education, health care, the arts, and cultural development."--
A Culinary History of Kentucky
A Culinary History of Kentucky - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook A Culinary History of Kentucky write by Fiona Young-Brown. This book was released on 2016-04-14. A Culinary History of Kentucky available in PDF, EPUB and Kindle. 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.
