A Culinary History of Kentucky: Burgoo, Beer Cheese, & Goetta

by Fiona Young-Brown

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.

Genres: Nonfiction, Food

218 pages, Kindle Edition

First published March 23, 2014

About the author

A former teacher turned freelance writer, Fiona Young-Brown has lived in Kentucky for 7 years.

Born and bred in England, Fiona lived in Germany and Japan before moving to the US, where she now lives with her husband and two dogs."

Reviews

[Angela · Rating 5 out of 5]

Lots of cool trivia to win your team all the points. Definitely recommend to any Kentuckian perpetually as hungry as I.

[Ashley Wells · Rating 5 out of 5]

This was so fun!

[Andi · Rating 4 out of 5]

A quick and mouthwatering jaunt through the past and present of Kentucky food. More history than recipes, which is perfectly to my taste, if you'll pardon the pun. The only improvement I could possibly wish for would be more color food pictures! But as it is, it's perfectly entertaining and gives you a good grounding in some of the common local cuisine.

[Lisa]

This book traces the history of traditional Kentucky cuisine back to immigrants, slaves, and those who brought other region's food to this area. Many times I found myself saying "that isn't just a Kentucky thing." I grew up in Virginia for which Kentucky used to be a part of so many traditional Kentucky foods/recipes may also be claimed as Southern food in general.
I enjoyed reading about foods long forgotten by many but which I remember my mother telling me about from her childhood. Ex. Leatherbritches (or dried green beans). As it happens, she was talking about looking for a recipe for a cooked Coleslaw dressing her grandmother made-it's in this book.
Being a transplanted Virginian into Kentucky about 22 years ago, there are some Kentucky traditions that I haven't tried (Goetta)--yeah probably still won't. There are also Kentucky food-ish facts that I knew about but now understand the full context of (ex mint Juleps and the entire culinary traditions around The Kentucky Derby.)
The book has some recipes but focuses on the stories of the Kentuckians who made that food famous.

[Twila · Rating 5 out of 5]

This is the best food book on Kentucky foods that I have ever come across. Very thoroughly researched & wonderful recipes.

[Deanna · Rating 5 out of 5]

Amazing memories. I found so many recipes that brought back my childhood memories of my grandmother and great-grandmother teaching me to cook. Great tastes.

[Stacy · Rating 5 out of 5]

Excellent!! I enjoyed the recipes, the writing, and the history.