Savoring Kentucky

It's good all over.

See our latest posts at News.

Enjoy weekly Hot Water Cornbread podcasts and recipes.

Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

Dr. John van Willigen Applies Anthropology to Kentucky Food and the Wide World: HWC-2017-07-11

Listen to this episode here.

Dr. John van Willigen, emeritus professor of anthropology at the University of Kentucky, and author of textbooks, monographs and popular food and cultural studies.

Dr. John van Willigen, emeritus professor of anthropology at the University of Kentucky, and author of textbooks, monographs and popular food and cultural studies.

While Ouita and Chris travel, Rona talks with Dr. John van Willigen about his life and work as an applied anthropologist. John's interests have led him to study Wisconsin-brewed Kikkoman soy sauce, work with the Tohono O’Odham Nation in Arizona, document Kentucky's tobacco farming and family farm life, and chronicle Kentucky's community cookbooks. One of his current arenas of research and writing involves learning what people ate in Kentucky from about 1750 to 1820, when the steamboats arrived (and brought oysters, along with much change.)

© Copyright Savoring Kentucky 2015-2020

These are Savoring Kentucky's fantastic, essential sponsors, whom we thank every day for supporting Kentucky's growing local food economy in thousands of skilled, smart ways:

 

Follow Savoring Kentucky on Bloglovin