Appalachian home cooking: history, culture, and recipes

Cover......Page 1
APPALACHIAN Home Cooking......Page 2
Title......Page 4
Copyright......Page 5
Contents......Page 8
Foreword......Page 10
Preface......Page 12
Acknowledgments......Page 16
Map of Appalachia......Page 19
Part One: Appalachian Foodways......Page 20
1 Food Origins: Regional and Cultural Roots......Page 22
2 Breakfast Traditions: Biscuits, Gravy, Apples, and Grits......Page 43
3 Vegetable Delights: Green Beans, Cushaw, and Chow Chow......Page 58
4 Dinner Side Dishes: Macaroni and Cheese, Cornbread Salad, and Fall Greens......Page 75
5 Farm Starches and School Lunches: Soup Beans, Potatoes, and Slick Runner Dumplings......Page 88
6 Corn: Gritted Corn, Cornbread, and Custard Corn Pudding......Page 106
7 Herbs and Game: Dry Land Fish, Greens, and Wild Game......Page 126
8 Homeplace Meats: Chicken, Pork, and Lamb......Page 141
9 Sweets, Fruit, and Nuts: Apples, Peaches,and Pecans......Page 160
10 Sweet Endings: Pies, Cakes, and Candy......Page 182
Part Two: Appalachian Food......Page 210
Breads......Page 216
Sauces......Page 223
Salads and Soups......Page 229
Vegetables......Page 240
Starchy Vegetables: Corn, Beans, and Potatoes......Page 255
Main Dishes......Page 268
Meats and Fish......Page 277
Pies and Cakes......Page 292
Desserts, Candy, and Tea......Page 306
Festivals and Events......Page 320
Foods, Terms, and Expressions......Page 328
Mail-Order Sources......Page 338
Bibliography......Page 354
About the Author......Page 366
Index......Page 368