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Appalachian Home Cooking: History Culture & Recipes


 
Our Price: $26.00
Pages: 345
Trim: 6 x 9
Format: Paperback
ISBN-10: 0-8131-9153-X
ISBN-13: 978-0-8131-9153-9
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Description
 

By Mark Sohn

Sohn shows how food traditions in Appalachia have developed over two centuries from dinner on the grounds, church picnics, school lunches, and family reunions as he celebrates regional signatures such as dumplings, moonshine, and country ham. Food and folkways go hand in hand as he examines wild plants, cast-iron cookware, and the nature of the Appalachian homeplace. Appalachian Home Cooking celebrates mountain food at its best. In addition to a thorough discussion of Appalachian food history and culture, Sohn offers over eighty classic recipes, as well as mail-order sources, information on Appalachian food festivals, photographs, poetry, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and a list of the top 100 Appalachian foods.

"For those unacquainted with the basics of Appalachian cooking, the book serves as a valuable introduction." -- Southern Historian

"Documents the history of the region's distinctive, multi-ethnic cuisine." -- Black Issues Book Review

"Offers everything you ever wanted to know about culinary mysteries like shucky beans, pawpaws, cushaw squash, and how to season cast-iron cookware." -- Our State

"Examines the staple foods and ingredients of this distinct culinary heritage, outlining food preparation procedures and comparing and contrasting recipes and methods found outside the region." -- Carolina Country

"The 80 recipes are important, but really, this is a food-studies book written for those who feel some nostalgia for, or connection to, Appalachia." -- Lexington Herald-Leader

"In addition to the wealth of recipes, the new book is an excellent resource for putting together cohesive meals at different times of the year."--Avery Journal-Times

"This cookbook is an interesting read as well as a wonderful source for hard-to-find traditional Appalachian recipes."--Back Home in Kentucky

"Sohn uncovers the romantic secrets of Appalachian food, provides more than 80 recipes, offers information on food festivals, and includes a glossary of Appalachian and cooking terms."--Kentucky Monthly

"Almost a textbook for the tastes I grew up with as a child, evoking everything from poke salad to sulfur-bleached apples. Here, you learn the difference between 'long sweetening' (honey) and 'short sweetening' (sorghum). You learn why chicken fried in lard is so good, and why dandelion coffee is, well, not."--Rick Bragg, author of Ava's Man

"What a treat this book is! Mark Sohn has made this East Tennessean so homesick that I want to haul out my skillet and cook up a mess of ramps--or at least get on the web, check out Sohn's sources, and order the ingredients for a good mountain meal.--John Shelton Reed, University of North Carolina at Chapel Hill, author of My Tears Spoiled My Aim and Other Reflections on Southern Culture

"Mark Sohn avoids the mistake of so many who write about Appalachia: he knows it is not a 'Land of the Past' but a living, evolving region. He writes about food as a social, cultural, and spiritual matter that transcends time, creates community, and binds families together. The recipes are clearly written and they work! With Mark as your guide, you can visit an Appalachia where everything is delicious."--Jan Davidson

"As a serious student of American cultures, Mark Sohn has always paid close attention to what the people around him liked to eat. And, as a serious cook since boyhood in Oregon, he has learned to prepare and enjoy the regional foods of whatever culture he shares. All of us who love the mountains, the South, regional culture, and this food will be forever in his debt."--John Egerton, author of Southern Food: At Home, on the Road, in History

"Sohn's narrative exploration of the rituals, rites, and recipes of the hills really took me home. What a pleasure"--Linda Scott DeRosier, author of Creeker

"Mark Sohn has a lean and hungry look, and thus he can handle his obsession with food better than most of us. He has invited himself to dinner pretty much throughout the region and made off with recipes, and then he has cooked them all himself and dined generously. Without his lean genes he'd be two ax handles wide. When you read these recipes for chicken and dumplings, country ham, fried trout, crackling bread, shuck beans, cheese grits casseroles, bean patties, and sweet potato pie your mouth will begins to water whether or not you have a connection to Appalachia."--Loyal Jones, author of Faith and Meaning in the Southern Uplands

"Pull up a chair and take your place at the table. Dinner is about to be served, and a hearty feast it is. The legends and lore shared by Mark Sohn in Appalachian Home Cooking are as satisfying to the soul as the recipes are to the palate. Sohn has explored the foodways of Appalachia for years, and his passion for the subject shines through in every chapter of this classic tome. For armchair cooks who like to read cookbooks, this book is for you--but you will probably be lured into the kitchen to try some of the 80-plus recipes. Who could resist Chocolate Gravy, Mountain Dumplings, Scripture Cake or Dried Apple Stack Cake? This book will have a permanent place on my reference book shelf."--Barbara Gibbs Ostmann, co-author of The Recipe Writer's Handbook and 12 cookbooks

"Reminds us that food is one of the most lovingly crafted and joyfully experienced creations of culture."--Studies in American Culture