Related Books
Language: en
Pages: 372
Pages: 372
Type: BOOK - Published: 2021-12-14 - Publisher: University Press of Kentucky
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 pi
Language: en
Pages: 306
Pages: 306
Type: BOOK - Published: 2014-09-12 - Publisher: University Press of Kentucky
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
Language: en
Pages: 449
Pages: 449
Type: BOOK - Published: 2015 - Publisher: University of Georgia Press
"Covering the Appalachian region in the east to the Pennyroyal in the west, the essays highlight women whose aspirations, innovations, activism, and creativity
Language: en
Pages: 191
Pages: 191
Type: BOOK - Published: 2016-04-14 - Publisher: Arcadia Publishing
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 Ch
Language: en
Pages: 294
Pages: 294
Type: BOOK - Published: 2014-11-12 - Publisher: University Press of Kentucky
A Southern historian combs through Kentucky cookbooks from the mid-nineteenth century through the twentieth to reveal a fascinating cultural narrative. In Kentu