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Women in Lexington
Images of America: Women in Lexington is a celebration of Kentucky women at work, in the home, at play, in society, and as part of the larger fabric of women's equality. Women in Lexington were active during World War II: they fought for women's rights, experienced changes within the family, and took advantage of or created new opportunities in the workplace. The 200 vintage photographs featured in this volume were drawn from collections housed in the archive of the University of Kentucky. With nearly 2 million photographs, the collections offer unparalleled coverage of the cultural, social, agricultural, and industrial changes that have shaped Lexington and Central Kentucky.
Simplicity and Excellence
Born at the turn of the twentieth century in Cynthiana, Kentucky, Elizabeth Cromwell Kremer was a woman who strove for excellence in all things. Ever resistant to the constraints of social conventions, at a time when roughly 20 percent of the US workforce was female, Kremer worked her way up the ranks of the service industry. From the home economics classrooms of the University of Kentucky to the fine dining restaurants of Louisville and New York City, Kremer's tenacity, unconventionality, and dedication helped her build a legacy that celebrated the simplicity of good, traditional Kentucky country cooking. In 1967, after taking a twenty-seven-year hiatus from work to raise her family, Kremer...
The Historic Kentucky Kitchen
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 Co...
Interim Leadership in Libraries
It’s common for libraries to use visiting, interim, temporary, and acting roles to solve a variety of personnel vacancies. And with the current, widespread retirements and turnover at the most senior levels of library leadership, more and more libraries are being led by interim leaders. Interim Leadership in Libraries: Building Relationships, Making Decisions, and Moving On draws on evidence-based research, professional expertise, and personal experience to address the practical implications that arise from the decision to appoint interim leaders. Authors from a variety of institutions who have served in many different interim roles explore this unique type of leadership in five thorough s...
Kentucky's Cookbook Heritage
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 u...
History Teaches Us to Hope
Before his death in 1870, Robert E. Lee penned a letter to Col. Charles Marshall in which he argued that we must cast our eyes backward in times of turmoil and change, concluding that “it is history that teaches us to hope.” Charles Pierce Roland, one of the nation’s most distinguished and respected historians, has done exactly that, devoting his career to examining the South’s tumultuous path in the years preceding and following the Civil War. History Teaches Us to Hope: Reflections on the Civil War and Southern History is an unprecedented compilation of works by the man the volume editor John David Smith calls a “dogged researcher, gifted stylist, and keen interpreter of historic...
Lexington Firefighting
In 1790, when the pioneer settlement of Lexington, Kentucky, was still concerned with hostile attacks by Native Americans, the Lexington Fire Company was formed by volunteers to protect against fires. The company was the first fire department west of the Allegheny Mountains. The first horseless fire engines were purchased in 1911, while the last horse-drawn hose wagon was retired in 1926. During 1949, under Chief Earl R. McDaniel's direction, the city began allocating the funds to create a first-class fire department with modern equipment. In 1974, the county fire department was consolidated into the Lexington Fire Department under the merged government. Today, the department operates 24 firehouses, with over 500 sworn firefighters.
25 Under 25
Showcasing twenty-five of America's most promising photographers, twenty-five-years-old and younger, this illuminating and sometimes startling collection introduces work by an emerging generation of photographers at the start of their careers. These talented artists' exploration of the medium is surprisingly sophisticated and engaging, their approaches to the art ranging from photojournalism to highly personal essays. This collection is a window into the dreams, anxieties and ambitions of these innovative new-comers of whom we will be seeing much more in years to come.
Burgoo, Barbecue, & Bourbon
This celebration of the Bluegrass State’s cuisine and culture is “more than just a cookbook . . . a slice of Kentucky's history” (Bowling Green Daily News). Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat—usually smoked—from at least one “bird of the air,” at least one “beast of the field,” and as many vegetables as the cook wants to add. Often you’ll find this dish paired with one of the Commonwealth’s other favorite exports, bourbon, and the state’s distinctive barbecue. Award-winning author and chef Albert W. A. Schmid serves up a feast ...
