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| rdfs:comment | - For a long time Kentucky was a state that was gaining his subsistence by farming of beans and corn and the hunting of frogs, squirrel, pigs and opossum. This “Era” in Kentucky cuisine history ended when the coal deposits were discovered. After that Kentucky start to develop and be modernized from this point of view and having transformed many forests in arable lands. For a long period of time of almost 100 years different nations such as Greece, Germany, Wales or Ireland came and settled here and brought along many new cooking methods and recipes. Also some Native American people such as the Chickasaw, Mosopelea, Cherokee, Yuchy and Shawnee influenced Kentucky cuisine. These people introduced in Kentucky’s cuisine ingredients like maize, elk, squash, and some new dishes made with squirrel
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| abstract | - For a long time Kentucky was a state that was gaining his subsistence by farming of beans and corn and the hunting of frogs, squirrel, pigs and opossum. This “Era” in Kentucky cuisine history ended when the coal deposits were discovered. After that Kentucky start to develop and be modernized from this point of view and having transformed many forests in arable lands. For a long period of time of almost 100 years different nations such as Greece, Germany, Wales or Ireland came and settled here and brought along many new cooking methods and recipes. Also some Native American people such as the Chickasaw, Mosopelea, Cherokee, Yuchy and Shawnee influenced Kentucky cuisine. These people introduced in Kentucky’s cuisine ingredients like maize, elk, squash, and some new dishes made with squirrel meat or opossum. Nowadays Kentucky cuisine is a mix of southern and midwestern cuisine and incorporates also cosmopolitan methods and ingredients.
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