David W. Maurer, foreword by Wes Berry
Oct 2021 - University Press of Kentucky
When the first American tax on distilled spirits was established in 1791, violence broke out in Pennsylvania. The resulting Whiskey Rebellion sent hundreds of families down the Ohio River by flatboat, stills on board, to settle anew in the fertile bottomlands of Kentucky. Here they used cold limestone spring water to make bourbon and found that corn produced even better yields of whiskey than rye. Thus, the licit and illicit branches of the distilling industry grew up side-by-side in the...
Sep 2021 - Central European University Press
The seven essays in this volume focus such previously unexplored subjects as the world's first cookbook printed in Hebrew letters, published in 1854, and a wonderful 19th-century Jewish cookbook, which in addition to its Hungarian edition was also published in Dutch in Rotterdam. The author entertainingly reconstructs the history of bólesz, a legendary yeast pastry that was the specialty of a famous, but long defunct Jewish coffeehouse in Pest, and includes...
Kevin Mitchell, David S. Shields
Aug 2021 - University of South Carolina Press
From the influence of 1920s fashion on asparagus growers to an heirloom watermelon lost and found, Taste the State abounds with surprising stories from South Carolina's singularly rich food tradition. Here, Kevin Mitchell and David S. Shields present engaging profiles of eighty-two of the state's most distinctive ingredients, such as Carolina Gold rice, Sea Island White Flint corn, and the cone-shaped Charleston Wakefield cabbage, and...
compiled byBlanche S. Rhett, edited by Lettie Gay, introduction by Helen Woodward, foreword by Elizabeth Hamilton, Nathalie Dupree
Jun 2021 - University of South Carolina Press
First published in 1930 as 200 Years of Charleston Cooking, this collection of more than three hundred recipes was gathered by Blanche S. Rhett from housewives and their African American cooks in Charleston, South Carolina. From enduring favorites like she-crab soup and Hopping John to forgotten delicacies like cooter (turtle) stew, the recipes Rhett collected were full of...
Communist Gourmet presents a lively, detailed account of how the communist regime in Bulgaria determined people's everyday food experience between 1944 and 1989. It examines the daily routines of acquiring food, cooking it, and eating out at restaurants through the memories of Bulgarians and foreigners, during communism. In looking back on a wide array of issues and events, Albena Shkodrova attempts to explain the paradoxes of daily existence.
Mary Martha Greene
May 2021 - University of South Carolina Press
Some Southern cooks keep their prized family recipes under lock and key, but not Mary Martha Greene. Why? She says few things can truly be kept secret in the South and recipes, like cheese biscuits, are meant to be shared. That's why she's the "Cheese Biscuit Queen." So many stories could be written about Greene's Aunt Mimi's cheese biscuits—the countries they visited, and the lies, half-truths, cheating, and...
Ouita Michel, edited by Sara Gibbs, Genie Graf, illustrated by Brenna Flannery, foreword by Silas House
For twenty years, diners in the Bluegrass have been able to satisfy their cravings for Ouita Michel's sustainable, farm-to-table cuisine at her many acclaimed restaurants. Each restaurant—from Wallace Station to Holly Hill Inn—features dishes that combine Kentucky's bounty with Michel's celebrated vision. Diners can enjoy traditional southern staples like buttermilk biscuits,...
University of Kentucky, Cooperative Extension Service, Family and Consumer Sciences Extension
Mar 2021 - University Press of Kentucky
In today's fast-paced world, many people find themselves waiting in line at fast food restaurants more often than gathering around the dinner table with loved ones. Cooking and eating together can help families grow closer, but it can be challenging for parents to put a meal on the table when time is limited and money is tight. Cook Together, Eat Together is designed to help families enjoy more home-cooked, healthy meals.
Susan Reigler, photographs by Carol Peachee, Pam Spaulding
Oct 2020 - University Press of Kentucky
Like wine lovers who dream of traveling to Bordeaux or beer enthusiasts with visions of the breweries of Belgium, bourbon lovers plan their pilgrimages to Kentucky. Some of the most famous distilleries are tucked away in the scenic Bluegrass region, which is home to nearly seventy distilleries and responsible for 95 percent of all of America's bourbon production. Locals and tourists alike continue to seek out the world's finest whiskeys...
Peggy Noe Stevens, Susan Reigler, foreword by Fred Minnick
A good bottle of bourbon should be enjoyed in good company. During their travels in bourbon country and beyond to conduct tastings and seminars, entertainment experts Peggy Noe Stevens and Susan Reigler often heard the question, "How do I do this in my home?" This book is their definitive answer. Which Fork Do I Use with My Bourbon? offers a step-by-step guide to...
Mar 2020 - Johns Hopkins University Press
Originally published in 1998. From its contested origins in nineteenth-century California; through its popularity among the smart set of the 1930s, world leaders of the 1940s, and the men in the gray flannel suits of the 1950s; to its resurgence among today's retro-hipsters: Lowell Edmunds traces the history and cultural significance of the cocktail H. L. Mencken called "the only American invention as perfect as a sonnet."
Dec 2019 - University of Washington Press
From fish and fiddleheads to salmonberries and Spam, Alaskan cuisine spans the two extremes of locally abundant wild foods and shelf-stable ingredients produced thousands of miles away. As immigration shapes Anchorage into one of the most ethnically diverse cities in the country, Alaska's changing food culture continues to reflect the tension between self-reliance and longing for distant places or faraway homes. Alaska Native communities express their...
Dec 2019 - Central European University Press
Winner of the 2019 National Jewish Book Award in the category of Food Writing & Cookbooks. The author refuses to accept that the world of pre-Shoah Hungarian Jewry and its cuisine should disappear almost without a trace and feels compelled to reconstruct its culinary culture. His bookwith a preface by Barbara Kirshenblatt-Gimblettpresents eating habits not as isolated acts, divorced from their social and religious contexts, but as an organic part of a way of...
With more than fifty distilleries in the state, bourbon is as synonymous with Kentucky as horses and basketball. As one of the commonwealth's signature industries, bourbon distilling has influenced the landscape and heritage of the region for more than two centuries. Blending several topics—tax revenue, railroads, the mechanics of brewing, geography, landscapes, and architecture—this primer and geographical guide presents a detailed history of the development of...
Nathaniel Burton, Rudy Lombard, foreword by Leah Chase
Apr 2019 - University of New Orleans Press
Before there were celebrity gourmands, Creole Feast brought together the stories and knowledge of New Orleans top chefs when it was first presented in 1978. These masters of modern Creole cuisine share the recipes, tips, and tricks from the kitchens of New Orleans' most famous restaurants, including Dooky Chase, Commander's Palace, Broussard's, and Galatoire's. Today, Creole Feast still stands as the most comprehensive...
Jan 2019 - University of Washington Press
As friends began "going back to the land" at the same time that a health issue emerged, Kathleen Alcalá set out to reexamine her relationship with food at the most local level. Remembering her parents, Mexican immigrants who grew up during the Depression, and the memory of planting, growing, and harvesting fresh food with them as a child, she decided to explore the history of the Pacific Northwest island she calls home. In The Deepest Roots, Alcalá walks,...
Renee Brooks Catacalos
Oct 2018 - Johns Hopkins University Press
There was a time when most food was local, whether you lived on a farm or bought your food at a farmers market in the city. Exotic foods like olives, spices, and chocolate shipped in from other parts of the world were considered luxuries. Now, most food that Americans eat is shipped from somewhere else, and eating local is considered by some to be a luxury. Renee Brooks Catacalos is here to remind us that eating local is easier—and more rewarding—than we may think. There is an...
photographs by David W. Harp
photographs by David W. Harp
Oct 2018 - Johns Hopkins University Press
Captain John Smith, upon entering the Chesapeake, wrote in his diaries that the fish were so plentiful "we attempted to catch them with a frying pan." That method sums up classic Chesapeake cooking—fresh and simple. In The New Chesapeake Kitchen, celebrated Maryland chef John Shields takes the best of what grows, swims, or grazes in the Bay’s watershed and prepares it simply, letting the pure flavors shine through. Honoring the farmers, watermen, butchers, cheese makers, and...
Mar 2018 - Johns Hopkins University Press
During the late nineteenth and early twentieth centuries, Americans depended upon ice to stay cool and to keep their perishable foods fresh. Jonathan Rees tells the fascinating story of how people got ice before mechanical refrigeration came to the household. Drawing on newspapers, trade journals, and household advice books, Before the Refrigerator explains how Americans built a complex system to harvest, store, and transport ice to everyone who wanted it, even the very poor. Rees...
Kelley Fanto Deetz
Nov 2017 - University Press of Kentucky
In grocery store aisles and kitchens across the country, smiling images of "Aunt Jemima" and other historical and fictional black cooks can be found on various food products and in advertising. Although these images are sanitized and romanticized in American popular culture, they represent the untold stories of enslaved men and women who had a significant impact on the nation's culinary and hospitality traditions even as they were forced to prepare...