San Francisco, California
London, United Kingdom
Kitchens serve as more than a place to prepare food; they are 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. Archivist Deirdre A. Scaggs and chef Andrew W. McGraw combine these two traditions in their new cookbook, The Historic Kentucky Kitchen: Traditional Recipes for Today’s Cook, which the authors say “arose from a small recipe and a lot of curiosity.” Scaggs and McGraw have assembled more than one hundred dishes from nineteenth and twentieth-century Kentucky cooks. According to Scaggs, “While processing the Logan English papers, held by the University of Kentucky Libraries Special Collections, Andrew McGraw and I pulled a box to get a general sense of what was in the collection. Inside an arbitrary folder from a randomly chosen archival box, we found our first recipe.”
Deirdre A. Scaggs is associate dean of the University of Kentucky Special Collections and the author of Women in Lexington.
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The Filson Historical Society