A Culinary History of Kentucky

Released on by Fiona Young-Brown
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  • A Culinary History of Kentucky Book Detail

  • Author : Fiona Young-Brown
  • Release Date : 2016-04-14
  • Publisher : Arcadia Publishing
  • Genre : Cooking
  • Pages : 191
  • ISBN 13 : 1625847475
  • File Size : 31,31 MB
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A Culinary History of Kentucky by Fiona Young-Brown PDF Summary

Book Description: 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 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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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