(Nov. 24, 2014) — With Thanksgiving around the corner, cooks across the Commonwealth may still be deciding what traditional Kentucky dishes must be served at the annual holiday feast. A new book by retired faculty member of the University of Kentucky Department of Anthropology, John van Willigen, might just have the answer.
While many home chefs and foodies enjoy reading and collecting cookbooks, few scholars have examined them with an eye toward what they can tell us about the culture that produced them. In "Kentucky’s Cookbook Heritage: Two Hundred Years of Southern Cuisine and Culture," anthropologist and food scholar van Willigen examines cookbooks from the Commonwealth that have been