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.
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