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.
Innehållsförteckning
The first Kentucky Cookbook: Hearth Cooking, Self-sufficiency, and Slavery (1839)
The Needs of the New Regime: The Culinary Aftermath of the End of the End of the Civil War, the Advent Wood Cook Stoves and the Beginnings of Branded Packaged Foods (1875 – 1900)
A Turning Point: Nostalgia, Entrepreneurship and the Impact of the Domestic Science Movement (1900 – 1929)
Hard Times and the New Deal: Cookbooks and the Great Depression (1930 – 1939)
New Foods and New Roles: Narrative Cookbooks, World War II, and Rationing (1940 – 1949)
Convenience and Innovation: Charity Cookbooks, Food Journalism, and Can Opener Cuisine (1950-1975)
Iconic Recipes and the Kentucky Foodway: The Bicentennial and Beyond (1976-1992)
Eating Locally and Sustainably: The Contemporary Kentucky Cookbook References
Om författaren
John van Willigen is professor of anthropology at the University of Kentucky and the author of many books, including Tobacco Culture: Farming Kentucky’s Burley Belt and Food and Everyday Life on Kentucky Family Farms, 1920-1950.
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