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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

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

John van Willigen

University Press of Kentucky

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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