by Joseph E. Dabney
A scrumptious slice of Smoky Mountain and Blue Ridge Hill country foodlore handed down from Scotland, England, Wales, Ireland, Germany, and the Cherokee nation. In addition to generous helpings of folklore, the text highlights and embraces the art of Appalachian cuisine from pioneer days toï¾ the presents, providing insights that will fascinate readers everywhere. Packed with authoritative folklore and authentic Appalachian recipes, as well as old-timey photographs: fireplace and wood-stove cooking, hog killing, bear hunting, shuck-bean stringing, apple-butter partying and much more. Also includes chapters on growing, gardening, farming by the signs, food preparation, and food preservation. More than 200 recipes are accompanied with stories of how the foods have been passed from generation to generation.