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Nashville Area Home Economics Association

Nashville, Indiana: Specialties of the Cumberland Region | Nashville Area Home Economics Association 1993 ©1977

Nashville, Indiana: Specialties of the Cumberland Region | Nashville Area Home Economics Association 1993 ©1977

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AT A GLANCE

Title:
"Nashville Cookbook"
Type:
Cookbook
Style:
Community & Fundraising Cookbooks; Classic Southern Cooking
Author:
Nashville Area Home Economics Association
Era:
Late 20th Century (1970–1999)
Condition:
Good (G)
Location:
Nashville, Tennessee USA
Cover:
Softcover comb-bound
Pages:
331
Book genre:
Community & Junior League
Notes:
Southern Living Hall of Fame

THE NASHVILLE COOKBOOK: Specialties of the Cumberland Region is a regional cookbook published in 1977 by the Nashville Area Home Economics Association.  The cookbook has been named a Southern Living Hall of Fame winner.

Throughout the cookbook, beautiful pencil drawings by late Tennessee illustrator, Burnard Wiley of Nashville landmarks introduce each chapter--Newsom's Grissmill, Maxwell House Hotel, The Parthenon, Traveller's Rest, The Hermitage, Downtown Presbyterian Church, Belle Meade Mansion, Opry House, followed by a full-page description of the property. 

The 340-page cookbook is filled with wonderful Southern recipes like Beaten Biscuits, Fried Chicken with Pan Gravy, Hush Puppies, Oyster Stew, Shrimp and Crabmeat Au Gratin,  Corn Bread Dressing, Chicken Gumbo, Cheese Grits, Black-Eyed Peas, Lemon Tea Bread, Apple Cake, Pecan Pie, Benne Cakes, Cheese Wafers, Watermelon Rind Pickles, and 100s more!

The 340-page comb bound cookbook measures 10" high by 7" wide and is in good used condition other than some cover roughness: fading, staining, and bent edges.  The Southern Living Hall of Fame sticker is on the front. This is a copy from the eleventh printing in 1993.

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The Legacy of Community Cookbooks

Community cookbooks are valued for their historical significance, their role in fundraising, and their ability to preserve culinary traditions. Often passed down through families with handwritten notes on time-worn pages, they reveal an intimate look into American culture and social norms—particularly the role of women.

Naming conventions like "Mrs. John A. Smith" reflect the hierarchy and identity of women during an era of limited societal power; while the recipes reflect food trends, kitchen technologies, and patterns of cultural assimilation. These cookbooks trace the larger story of America as it was reshaped by immigration, urban growth, and industrial change.

The tradition began during the Civil War with Maria J. Moss's, A Poetical Cookbook (1864), which raised funds for soldiers' families. Junior League organizations are major publishers, first publishing The Junior League Recipe Book (1930). Many have maintained popularity through the generations—like Charleston Receipts (1950), the oldest community cookbook that is still in print today.

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