Cuisine of Kentucky

Northern Kentucky and the Louisville area are also home to a pronounced German-American population, translating into northern-like preferences for beer and European sausages.

Pioneer and missionary author Timothy Flint[8] wrote that the Kentuckians ate persimmon, venison, wild turkey, sweet potato and "pies smoked on the table" washed down with maple beer and Madeira wine when the game was plentiful, and "hog and homily" in lean times.

Prices for staple foodstuffs such as beef, mutton, pork, geese, chicken, turkey, butter and flour are known from Gilbert Imlay's account.

Daniel Drake, a Cincinnati born physician, described his 18th-century Kentucky home:[9] "I know of no scene in civilized life more primitive than such a cabin hearth as that of my mother.

In the morning, a buckeye backlog & hickory forestick resting on stone andirons, with a Jonny cake on a clean ash board, set before it to bake, a frying pan with its long handle resting on a split bottomed turner's chair, sending out its peculiar music, and the tea kettle swng from a wooden 'lug pole' with myself setting the table, or turning the meat, or watching the Jonny cake..."Thomas Ashe mentions salt bacon, squirrel broth and hominy in his report of a Kentucky dinner.

"[9] Potatoes, corn, carrots, onions, turnips, parsnips, tomatoes, green beans, butter beans, peas, mustard greens, kale, scallions, sweet potatoes, yellow summer squash, zucchini, butternut squash, cauliflower, broccoli, mushrooms, cucumbers, asparagus, bell peppers (called mangoes by older rural Kentuckians[19][20]), banana peppers, cabbage, beets, eggplant, garlic and avocados.