OXFORD – Are you ready for some delicious, healthful Southern recipes?
Then the Department of Nutrition and Hospitality Management at the University of Mississippi has just the cookbook for you.
The department is celebrating its 100th anniversary with the launch of “Are You Ready? 100 Years of Family, Friends and Food.” The cookbook was unveiled Friday at a reception at Off Square Books in downtown Oxford.
“We had a very popular cookbook in 1988 called ‘Rebel Recipes’ that was full of good, Southern food that was delicious and easy to prepare,” said Kathy Knight, associate professor of nutrition and interim department chairperson. “But it was a very thick book. If you tried to publish that type of book and charged by the pound today, you couldn’t afford it.”
Knight said they took some of the best tried-and-true recipes from “Rebel Recipes” and put them into “Are You Ready?” along with hundreds of new recipes.
“People’s tastes have changed,” she said. “They’re into fresh ingredients, healthy food. On the whole, the recipes are a little bit lighter than the recipes in the other book.”
The cookbook, which has more than 400 recipes, sells for $35. It’s available at Square Books in Oxford; the Department of Nutrition and Hospitality Management in Lenoir Hall; online at www.olemiss.edu/depts/nhm; and at bookstores and gift shops around the region.
“The cookbook has delicious, easy-to-prepare recipes, photos of iconic campus images and it features stories of famous and not-so-famous Ole Miss alumni and friends,” Knight said.
The book includes cover art by Mississippian Lisa Paris and a foreword by John T. Edge. Recipes were contributed by university friends and alumni.
The Department of Home Economics, now known as the Department of Nutrition and Hospitality Management, was chartered through the schools of Education and Medicine before the 1913-14 academic year. Proceeds from sales of “Are You Ready?” will help fund educational endeavors for DNH students and faculty.
“This cookbook is kind of a tribute to all of the women and men who’ve gone before us, who have been good stewards of state money,” Knight said. “They built this department and ran this department for years and turned out good students.
We wanted to do something to show them that, yes, we are preparing professionals for hospitality management. We want to honor the consumer scientists who came before us and paved the way. We also wanted to do this to show that our heart is still in food. We all share that love of food.”