Cover

pdf iconDownload PDF
 

Appalachian Home Cooking

pdf iconDownload PDF
 

Title

pdf iconDownload PDF
 

Copyright

pdf iconDownload PDF
 

Contents

pdf iconDownload PDF

pp. vii-viii

read more

Foreword

pdf iconDownload PDF

pp. ix-x

Cooking my way through this book made me want to prepare huge portions of food to share with friends. The recipes made me hungry for flavors I haven't enjoyed in years. They made me remember to tell my little girl the stories and songs I learned from my ...

read more

Preface

pdf iconDownload PDF

pp. xi-xiv

Behind the negative hillbilly stereotypes associated with the Appalachian people, I find a culture of pride. One by one and family to family, many mountaineers cook the foods that combine history, religion, and environment and reflect a glorious heritage. However, ...

read more

Acknowledgments

pdf iconDownload PDF

pp. xv-xvii

Because my roots have strongly influenced my study of Appalachian culinary traditions, I must first thank my parents, Fred and Frances Sohn, of Roseburg, Oregon. I am a grateful beneficiary of their life-long fascination with flavors, recipes, and cooking methods. ...

Map of Appalachia

pdf iconDownload PDF

pp. xviii-xviii

Part One: Appalachian Foodways

read more

Food Origins: Regional and Cultural Roots

pdf iconDownload PDF

pp. 3-23

Appalachia, reflecting the diversity of its people, does not have a homogeneous style of food and cooking. Its food has neither a linear history nor a predictable shared taste. Certain ethnic foods are Appalachian because Africans, Asians, and Europeans migrated to the region. Other foods became popular because the ...

read more

Breakfast Traditions: Biscuits, Gravy, Apples, and Grits

pdf iconDownload PDF

pp. 24-38

Mother and daughter or father and son may argue about what to serve for an old-fashioned mountain breakfast, but on one issue many agree: The early mountaineers ate gigantic breakfasts. But mountain lifestyles have changed, and mountain breakfasts have gone through a three-phase evolution. First, 75 to 150 years ago, as ...

read more

Vegetable Delights: Green Beans, Cushaw, and Chow Chow

pdf iconDownload PDF

pp. 39-55

Today, the bean that was once a primary Native American food the pole bean-includes green beans, half-runners, shuck beans, and shelly beans. The beans can be made up into countless dishes, such as three-bean salad, pickled dilly beans, and green beans boiled with pork. But more on that later. ...

read more

Dinner Side Dishes: Macaroni and Cheese, Cornbread Salad, and Fall Greens

pdf iconDownload PDF

pp. 56-68

It may seem that "everyone" is eating out, but rural Appalachians still gather for large dinners of home-cooked food. Some come together for church and family reunions; others enjoy Sunday dinner at the home of "mamaw and papaw." Families partner with food to celebrate births, graduations, weddings, and retirements. ...

read more

Farm Starches and School Lunches: Soup Beans, Potatoes, and Slick Runner Dumplings

pdf iconDownload PDF

pp. 69-86

When the first frost nips the poke leaves and the sun is so low in the sky it fails to reach deep mountain hollows, soup beans come into their own. Fifty years ago they often simmered on the back of the stove all winter, and in the eighteenth century when hill country householders were truly pioneers on the frontier, the combination ...

read more

Corn: Gritted Corn, Cornbread, and Custard Corn Pudding

pdf iconDownload PDF

pp. 87-106

When Europeans arrived in America, native people had been growing corn for 6,000 years, and they enjoyed a diet that also included beans, tomatoes, potatoes, sweet peppers, and pumpkin, as well as smoked wild game and an abundance of fresh and saltwater fish. The environment had a large variety of foods to offer ...

read more

Herbs and Game: Dry Land Fish, Greens, and Wild Game

pdf iconDownload PDF

pp. 107-121

Morels are one of the great luxuries of Appalachia. Mountaineers gather them in abundance and collect them with pride. Morels are earthy in flavor and robust in texture, and perhaps because the mushrooms are collected so frequently and by so many, Appalachians ...

read more

Homeplace Meats: Chicken, Pork, and Lamb

pdf iconDownload PDF

pp. 122-140

The "old homeplace" is a house, outbuildings, and farm. But this land, which for some families becomes almost sacred, is also a gathering place and is frequently the site of the family's cemetery. As long as the old folks are around, the homeplace is a center for the family and a place for Sunday dinner, with long visits on the ...

read more

Sweets, Fruit, and Nuts: Apples, Peaches,and Pecans

pdf iconDownload PDF

pp. 160-162

Honey is almost as sweet as love and surely as old. Some 4,000 years ago a Sumerian clay tablet described a bridegroom as honey sweet, a bride's caress as more savory than honey, and the wedding bedchamber as honey-filled. In the Old Testament, the Promised Land is flowing with milk and honey. Honey is the oldest ...

read more

Sweet Endings: Pies, Cakes, and Candy [Includes Image Plates]

pdf iconDownload PDF

pp. 163-174

When large numbers of hill folk grew what they ate, cut timber with axes, crossed rivers in boats, and mined coal by hand, they ate pies for breakfast, lunch, and supper. Even today, the cooks of the central and southern Appalachian Mountains make twice as many pies as cakes. They serve these pies sweet or savory, hot or ...

Part Two: Appalachian Food

pdf iconDownload PDF

pp. 175-180

Breads

pdf iconDownload PDF

pp. 181-187

Sauces

pdf iconDownload PDF

pp. 188-193

Salads and Soups

pdf iconDownload PDF

pp. 194-204

Vegetables

pdf iconDownload PDF

pp. 205-219

Starchy Vegetables: Corn, Beans, and Potatoes

pdf iconDownload PDF

pp. 220-232

Main Dishes

pdf iconDownload PDF

pp. 233-241

Meats and Fish

pdf iconDownload PDF

pp. 242-256

Pies and Cakes

pdf iconDownload PDF

pp. 257-270

Desserts, Candy, and Tea

pdf iconDownload PDF

pp. 271-284

Festivals and Events

pdf iconDownload PDF

pp. 285-292

Foods, Terms, and Expressions

pdf iconDownload PDF

pp. 293-302

Mail-Order Sources

pdf iconDownload PDF

pp. 303-318

Bibliography

pdf iconDownload PDF

pp. 319-330

About the Author

pdf iconDownload PDF

pp. 331-332

Index

pdf iconDownload PDF

pp. 333-345