A Culinary History of Kentucky

Burgoo, Beer Cheese and Goetta

Nonfiction, Travel, United States, South, History, Americas, Social & Cultural Studies, Social Science
Cover of the book A Culinary History of Kentucky by Fiona Young-Brown, Arcadia Publishing Inc.
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Author: Fiona Young-Brown ISBN: 9781625847478
Publisher: Arcadia Publishing Inc. Publication: April 1, 2014
Imprint: The History Press Language: English
Author: Fiona Young-Brown
ISBN: 9781625847478
Publisher: Arcadia Publishing Inc.
Publication: April 1, 2014
Imprint: The History Press
Language: English
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.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
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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