A Culinary History of Kentucky: Burgoo, Beer Cheese and Goetta (American Palate)

A Culinary History of Kentucky: Burgoo, Beer Cheese and Goetta (American Palate)

Fiona Young-Brown

Language: English

Pages: 160

ISBN: 1626192634

Format: PDF / Kindle (mobi) / ePub

Pull up a chair to the kitchen table and enjoy a delicious adventure through Bluegrass 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.

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the distilling process. Although bourbon can legally be distilled anywhere in the United States, 95 percent is from Kentucky. So, whether you drink it neat or in a mint julep, when you’re enjoying bourbon, chances are you’re tasting Kentucky history. Speaking of which, were you aware of the controversy behind something as simple as the mint julep? The julep began as a medicinal drink, imbibed to ward off fevers. The name is believed to have derived from the Persian gulab and the Arabic julab,

Elijah Craig and Evan Williams were making their first batches of whiskey, anyone could distill liquor, and many no doubt did. After all, the land laws required that settlers grew corn, and they needed a use for the leftovers. Early attempts by Alexander Hamilton to tax whiskey met with staunch opposition; by 1800, some 177 Kentucky moonshiners had been prosecuted. The tax was later repealed, but in 1862, the government created a new tax, a wartime excise tax. It was then that a sharp division

married World War I veteran Douglas Booe, and they moved to northern Kentucky. She continued to make candies, but it is unclear whether this was still as part of Rebecca-Ruth. Just eight months after giving birth to a son, John, in 1927, Ruth suddenly found herself widowed. Her husband had been wounded in the war and had been in weak health ever since. Now a young widow with a baby to support, she moved back to Frankfort. Two years later, it was Rebecca’s turn to get married, a move that led to

Magazine (March 2011): 28–31. Doty, William Kavanaugh. The Confectionery of Monsieur Giron. Charlottesville, VA: Michie Company, 1915. Drake, Daniel. Pioneer Life in Kentucky: 1785–1800. New York: Henry Schuman, 1948. Drymon, M.M. Scotch-Irish Foodways in America. N.p.: CreateSpace, 2009. Dull, Mrs. S.R. Southern Cooking. Abridged version. New York: Grossett & Dunlap, 1977. Edge, John T. Fried Chicken: An American Story. New York: G.P. Putnam’s Sons, 2004. Egerton, John. Side Orders.

Lundy, Butter Beans to Blackberries If there is one food that truly stands out as an example of Old World ingenuity adapting New World ingredients, it has to be that staple of pioneer food: corn. It is, without a doubt, the most important foodstuff in the history of America, from the Pilgrims on the New England coast to the vast expanses of Kansas and Nebraska. Lyn Kellner likened its importance to that of rice in China. For generations, long before the arrival of white settlers, Native

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