Food and Everyday Life on Kentucky Family Farms, 1920-1950 PDF
By:John van Willigen,Anne van Willigen
Published on 2015-01-13 by 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 pie and boiled custard -- all were staples on the Kentucky family farms in the early twentieth century. Each of these dishes has evolved as part of the farming lifestyle of a particular time and place, utilizing available ingredients and complementing busy daily schedules. Though the way of life associated with these farms in the first half of the twentieth century has mostly disappeared, the foodways have become a key part of Kentucky's cultural identity. In Food and Everyday Life on Kentucky Family Farms, 1920--1950, John van Willigen and Anne van Willigen examine the foodways -- the practices, knowledge, and traditions found in a community regarding the planting, preparation, consumption, and preservation -- of Kentucky family farms in the first half of the last century. This was an era marked by significant changes in the farming industry and un rural communities, including the introduction of the New Deal market quota system, the creation of the University of Kentucky Agricultural Extension Service, the expansion of basic infrastructures into rural areas, the increased availability of new technologies, and the massive migration from rural to urban areas. The result was a revolutionary change from family-based subsistence farming to market-based agricultural production, which altered not only farmers' relationships to food in Kentucky but the social relations within the state's rural communities. Based on interviews conducted by the University of Kentucky's Family Farm Project and supplemented by archival research, photographs, and recipes, Food and Everyday Life on Kentucky Family Farms, 1920--1950 recalls a vanishing way of life in rural Kentucky. By documenting the lives and experiences of Kentucky farmers, the book ensures that traditional folk and foodways in Kentucky's most important industry will be remembered.
This Book was ranked at 36 by Google Books for keyword Cuisines régionales enfants.
Book ID of Food and Everyday Life on Kentucky Family Farms, 1920-1950's Books is tJQfBgAAQBAJ, Book which was written byJohn van Willigen,Anne van Willigenhave ETAG "BXsILejf1FA"
Book which was published by University Press of Kentucky since 2015-01-13 have ISBNs, ISBN 13 Code is 9780813149776 and ISBN 10 Code is 0813149770
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Book which have "280 Pages" is Printed at BOOK under CategorySocial Science
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