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The Historic Kentucky Kitchen

Traditional Recipes for Today's Cook

By: Deirdre A. Scaggs,Andrew W. McGraw

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The Historic Kentucky Kitchen

Traditional Recipes for Today's Cook

By: Deirdre A. Scaggs,Andrew W. McGraw

Over 100 old-time recipes “authentic enough that one can easily cook like grandma (or her ma). A must for every kitchen and a nostalgic delight” (Louisville Courier-Journal). Kitchens aren’t just a place to prepare food—they’re cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations. The Historic Kentucky Kitchen assembles over one hundred dishes from nineteenth and twentieth-century Kentucky cooks. Deirdre A. Scaggs and Andrew W. McGraw collected recipes from handwritten books, diaries, scrapbook clippings, and out-of-print cookbooks from the University of Kentucky Libraries Special Collections to bring together a variety of classic dishes, complete with descriptions of each recipe’s origin and helpful tips for the modern chef. The authors, who carefully tested each dish, also provide recipe modifications and substitutions for hard-to-find ingredients. This entertaining cookbook also serves up famous Kentuckians’ favorite dishes, including John Sherman Cooper’s preferred comfort food (eggs somerset) and Lucy Hayes Breckinridge’s “excellent” fried oysters. The recipes are flavored with humorous details such as “[for] those who thought they could not eat parsnips” and “Granny used to beat ’em [biscuits] with a musket.” Accented with historic photos and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, this is a novel and tasty way to experience the rich, diverse history of the Bluegrass State.

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Page Count

175

Publisher

University Press of Kentucky

Published Date

ISBN 10

0813143039

ISBN 13

9780813143033

No Winners Here Tonight

Race, Politics, and Geography in One of the Country's Busiest Death Penalty States

By: Andrew Welsh-Huggins

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No Winners Here Tonight

Race, Politics, and Geography in One of the Country's Busiest Death Penalty States

By: Andrew Welsh-Huggins

Few subjects are as intensely debated in the United States as the death penalty. Some form of capital punishment has existed in America for hundreds of years, yet the justification for carrying out the ultimate sentence is a continuing source of controversy. No Winners Here Tonight explores the history of the death penalty and the question of its fairness through the experience of a single state, Ohio, which, despite its moderate midwestern values, has long had one of the country’s most active death chambers. In 1958, just four states accounted for half of the forty-eight executions carried out nationwide, each with six: California, Georgia, Ohio, and Texas. By the first decade of the new century, Ohio was second only to Texas in the number of people put to death each year. No Winners Here Tonight looks at this trend and determines that capital punishment has been carried out in an uneven fashion from its earliest days, with outcomes based not on blind justice but on the color of a person’s skin, the whim of a local prosecutor, or the biases of the jury pool in the county in which a crime was committed. Andrew Welsh-Huggins’s work is the only comprehensive study of the history of the death penalty in Ohio. His analysis concludes that the current law, crafted by lawmakers to punish the worst of the state’s killers, doesn’t come close to its intended purpose and instead varies widely in its implementation. Welsh-Huggins takes on this controversial topic evenhandedly and with respect for the humanity of the accused and the victim alike. This exploration of the law of capital punishment and its application will appeal to students of criminal justice as well as those with an interest in law and public policy.

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Page Count

241

Publisher

Ohio University Press

Published Date

ISBN 10

0821418335

ISBN 13

9780821418338