‘Kentucky, Y’all’: A Cornucopia of Culture

Join authors Blair Thomas Hess and Cameron M. Ludwick on a tour of the Bluegrass State’s food, drink, and rich cultural history. The two have crafted a clever book with a wide appeal. Whether readers are interested in visiting or just want a taste of the South. “Kentucky, Y’all: A Celebration of the People and Culture of the Bluegrass State” supplies recommendations for everything Kentucky.
Sanders, who earned the honorary title of colonel from the state of Kentucky, invented the fried chicken recipe at age 40, while owner of a service station in Corbin. When the fried chicken became popular, he moved to a restaurant across the street. He began franchising 22 years later, in 1952.
The exact recipe is proprietary, but you can approximate it at home with a mixture of paprika, chili powder, sage, garlic powder, allspice, basil, and brown sugar, among other things.
What’s not so easygoing are the many requirements for the spirit to be considered authentic “Kentucky Straight” bourbon. It must be over 51 percent corn and aged in charred, new white oak barrels. The barrels, which age for at least two years, rest in “rickhouses” without climate control.
The state’s four seasons and limestone-percolated groundwater infuse the drink with the essence of Kentucky. There’s a reason that 95 percent of the world’s bourbon is made in this state. Even the name “Bourbon” stems from the original Bourbon County, Kentucky.
Those who prefer mixed drinks will be pleased by bourbon’s versatility. They can make a hot toddy, an old-fashioned, or a classic mint julep.
Flat lowlands in the west are exchanged for rolling green hills in central Kentucky. The Smokies hide misty hollers and beautiful mountain views.
The Kentucky Derby is always held on the first Saturday in May. It’s worth a trip to witness  the hats, the horses, and the hustle and bustle; it’s a day to remember.
But if you can’t make it this year—or if you’re too impatient to wait until spring—you can recreate it at home. Make sure you have three important things: a hat, a connection to watch the races (or a recording), and friends to share it with. Forget the cucumber sandwiches and champagne; it’s time for a mint julep and a Kentucky “Hot Brown.” What’s that?
Invented in the 1920s by the Brown Hotel’s chef, Fred K. Schmidt, the Hot Brown is an open-faced sandwich layered with turkey breast, bacon, and tomato slices. After it’s smothered in rich, cheesy Mornay sauce, it’s broiled until the bread is toasty and the sauce is golden brown.
History buffs will find Civil War monuments and battlefields around every other corner. Horse lovers enjoy the middle of the state, while hikers and ATV-enthusiasts can discover amazing trails in eastern Kentucky. Hess and Ludwick could’ve written a couple more chapters on Appalachia. From spoonbread to mining, Eastern Kentucky’s history and culture felt slightly glossed over.
“Kentucky, Y’all” is an ode to the state’s vibrancy and variety. Tuck in for an adventure that will whet your foodie appetite. We can’t promise you won’t want to make a trip to the grocery store after reading.