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Kentucky's Cookbook HeritageTwo Hundred Years of Southern Cuisine and Culture$
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John van Willigen

Print publication date: 2014

Print ISBN-13: 9780813146898

Published to Kentucky Scholarship Online: January 2015

DOI: 10.5810/kentucky/9780813146898.001.0001

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Eating Locally and Sustainably

Eating Locally and Sustainably

Contemporary Kentucky Cookbooks

Chapter:
(p.181) Chapter Eight Eating Locally and Sustainably
Source:
Kentucky's Cookbook Heritage
Author(s):

John van Willigen

Publisher:
University Press of Kentucky
DOI:10.5810/kentucky/9780813146898.003.0009

The dominant themes in contemporary Kentucky cookbooks are the local sourcing of ingredients and the related idea of a sustainable food system. Some cookbook authors clearly advocate the seasonality associated with eating locally. In a way, the food system has come full circle: both the first and last Kentucky cookbooks emphasize locally sourced foods—but of course, with radical differences.

Keywords:   local food movement, local food, farmers’ market, community-supported agriculture, farm to table, seasonality of food

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