We cannot verify your location
Browse Book and Journal Content on Project MUSE

Appalachian Home Cooking

History, Culture, and Recipes

Mark Sohn

Publication Year: 2005

Mark F. Sohn’s classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. Shedding new light on Appalachia’s food, history, and culture, Sohn offers over eighty classic recipes, as well as photographs, poetry, mail-order sources, information on Appalachian food festivals, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and lists of the top Appalachian foods. Appalachian Home Cooking celebrates mountain food at its best.

Published by: The University Press of Kentucky

Appalachian Home Cooking

pdf iconDownload PDF (6.4 KB)


pdf iconDownload PDF (34.0 KB)


pdf iconDownload PDF (25.9 KB)
pp. vii-viii

read more


pdf iconDownload PDF (50.4 KB)
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


pdf iconDownload PDF (137.3 KB)
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


pdf iconDownload PDF (78.2 KB)
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 (70.1 KB)
p. xviii-xviii

Part One: Appalachian Foodways

read more

Food Origins: Regional and Cultural Roots

pdf iconDownload PDF (695.8 KB)
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 (424.3 KB)
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 (555.9 KB)
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 (447.6 KB)
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 (594.3 KB)
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 (650.7 KB)
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 (475.2 KB)
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 (595.4 KB)
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 (715.7 KB)
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 (1.7 MB)
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 (104.7 KB)
pp. 175-180


pdf iconDownload PDF (798.8 KB)
pp. 181-187


pdf iconDownload PDF (662.4 KB)
pp. 188-193

Salads and Soups

pdf iconDownload PDF (1.2 MB)
pp. 194-204


pdf iconDownload PDF (1.7 MB)
pp. 205-219

Starchy Vegetables: Corn, Beans, and Potatoes

pdf iconDownload PDF (1.4 MB)
pp. 220-232

Main Dishes

pdf iconDownload PDF (976.5 KB)
pp. 233-241

Meats and Fish

pdf iconDownload PDF (1.8 MB)
pp. 242-256

Pies and Cakes

pdf iconDownload PDF (1.7 MB)
pp. 257-270

Desserts, Candy, and Tea

pdf iconDownload PDF (1.5 MB)
pp. 271-284

Festivals and Events

pdf iconDownload PDF (206.9 KB)
pp. 285-292

Foods, Terms, and Expressions

pdf iconDownload PDF (309.8 KB)
pp. 293-302

Mail-Order Sources

pdf iconDownload PDF (369.8 KB)
pp. 303-318


pdf iconDownload PDF (346.8 KB)
pp. 319-330

About the Author

pdf iconDownload PDF (37.4 KB)
pp. 331-332


pdf iconDownload PDF (347.0 KB)
pp. 333-345

E-ISBN-13: 9780813171814
Print-ISBN-13: 9780813191539

Page Count: 384
Publication Year: 2005