John Van Willigen

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. The rich, diverse heritage of Kentucky's culinary traditions offers a unique way to better understand and appreciate the history of the commonwealth. The Historic Kentucky Kitchen assembles more than 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, provide recipe modifications and substitutions for rare and hard-to-find ingredients. This entertaining cookbook also serves up famous Kentuckians' favorite dishes, such as 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 photographs and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, The Historic Kentucky Kitchen presents a novel and tasty way to experience the history of the Bluegrass State.

Food is a significant part of our daily lives and can be one of the most telling records of a time and place. Our meals -- from what we eat, to how we prepare it, to how we consume it -- illuminate our culture and history. As a result, cookbooks present a unique opportunity to analyze changing foodways and can yield surprising discoveries about society's tastes and priorities. In Kentucky's Cookbook Heritage, John van Willigen explores the state's history through its changing food culture, beginning with Lettice Bryan's The Kentucky Housewife (originally published in 1839). Considered one of the earliest regional cookbooks, The Kentucky Housewife includes pre--Civil War recipes intended for use by a household staff instead of an individual cook, along with instructions for serving the family. Van Willigen also shares the story of the original Aunt Jemima -- the advertising persona of Nancy Green, born in Montgomery County, Kentucky -- who was one of many African American voices in Kentucky culinary history. Kentucky's Cookbook Heritage is a journey through the history of the commonwealth, showcasing the shifting priorities and innovations of the times. Analyzing the historical importance of a wide range of publications, from the nonprofit and charity cookbooks that flourished at the end of the twentieth century to the contemporary cookbook that emphasizes local ingredients, van Willigen provides a valuable perspective on the state's social history.

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. The rich, diverse heritage of Kentucky's culinary traditions offers a unique way to better understand and appreciate the history of the commonwealth. The Historic Kentucky Kitchen assembles more than 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, provide recipe modifications and substitutions for rare and hard-to-find ingredients. This entertaining cookbook also serves up famous Kentuckians' favorite dishes, such as 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 photographs and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, The Historic Kentucky Kitchen presents a novel and tasty way to experience the history of the Bluegrass State.

Applied Anthropology: Domains of Application, edited by Satish Kedia and John van Willigen, comprises essays by prominent scholars on the potential, accomplishments, and methods of applied anthropology. Domains covered in the volume include development, agriculture, environment, health and medicine, nutrition, population displacement and resettlement, business and industry, education, and aging. The contributors demonstrate in compelling ways how anthropological knowledge, skills, and methodologies can be put to work in addressing social, economic, health, and technical problems facing societies today. With their genuine commitment to protecting the diversity and vitality of human communities, applied anthropologists working in real-life settings have and will continue to have a lasting impact on people around the world. The editors enrich the volume by providing introductory and concluding chapters that offer a detailed historical context for applied anthropology and an exploration of its future directions.

Applied Anthropology: Domains of Application, edited by Satish Kedia and John van Willigen, comprises essays by prominent scholars on the potential, accomplishments, and methods of applied anthropology. Domains covered in the volume include development, agriculture, environment, health and medicine, nutrition, population displacement and resettlement, business and industry, education, and aging. The contributors demonstrate in compelling ways how anthropological knowledge, skills, and methodologies can be put to work in addressing social, economic, health, and technical problems facing societies today. With their genuine commitment to protecting the diversity and vitality of human communities, applied anthropologists working in real-life settings have and will continue to have a lasting impact on people around the world. The editors enrich the volume by providing introductory and concluding chapters that offer a detailed historical context for applied anthropology and an exploration of its future directions.

Applied Anthropology: An Introduction (3rd edition) is a text focused on the use of the methods and theories of anthropology to solve the practical problems of human communities. It addresses a wide range of problem-solving practices in two large categories: development and research. The development-focused chapters include action research/participatory action research, cultural action, collaborative research, cultural brokerage, and social marketing. The research-focused chapters include social impact assessment, evaluation, and cultural resource management. Each chapter includes a defining statement about the approach considered and discussion of key concepts, a discussion of the basic process, and one or more case studies. These materials are supplemented with chapters on many domains of application and roles which applied anthropologists activate. These are coupled with chapters on the history of the development of applied anthropology, ethics, anthropology in development, and policy. The book concludes with a chapter on work-related issues such as employment and funding opportunities.

Applied Anthropology: An Introduction (3rd edition) is a text focused on the use of the methods and theories of anthropology to solve the practical problems of human communities. It addresses a wide range of problem-solving practices in two large categories: development and research. The development-focused chapters include action research/participatory action research, cultural action, collaborative research, cultural brokerage, and social marketing. The research-focused chapters include social impact assessment, evaluation, and cultural resource management. Each chapter includes a defining statement about the approach considered and discussion of key concepts, a discussion of the basic process, and one or more case studies. These materials are supplemented with chapters on many domains of application and roles which applied anthropologists activate. These are coupled with chapters on the history of the development of applied anthropology, ethics, anthropology in development, and policy. The book concludes with a chapter on work-related issues such as employment and funding opportunities.

The core of the research reported in this study was a survey of men and women 55 years and older sampled from a comprehensive list of residents. The authors asked questions about social networks, control over household assets, household composition, life satisfaction, and subjective health, among other things. The social network questions had been used in an earlier study done in Kentucky. Nearly everything else had been developed for the Delhi study. The findings were similar to those in the earlier study: the size of people's networks does not decline materially until they are older (80 plus). Age itself did not seem that important, but health was crucial. Persons who reported they were healthy had larger networks. As one might expect, joint family life has great impact on the nature of social life among older people. This has to do with the big difference in the situation of men and women in India. In addition to being patrilineal kin groups, joint families are dominated by male economic interests. The males as a collective group inherit property. Women have much less control of household assets. This ethnographic fact appeared very clearly in the answers to questions about participation in household decision making. High involvement in decisions, which the authors construed as a measure of power, spilled over into other aspects of the social aging process. Persons who were powerful in their households tended to have large networks, better subjective health, and much higher life satisfaction. They also tended to be men. The women tended to have small networks, low life satisfaction, lower subjective health, and less power. These differences between men and women were all substantial and highly significant. Gender is an extraordinarily important factor in the outcomes of social aging processes in India.