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Author : Linda Garland Page,Eliot Wigginton
Publisher : Univ of North Carolina Press
Page : 356 pages
File Size : 41,6 Mb
Release : 1992-09-01
Category : Cooking
ISBN : 0807843954
Recipes for soups, salads, fish, poultry, pork, beef, sauces, vegetables, breads, and desserts are accompanied by descriptions of old-time cooking techniques
Author : Bruce Page,Linda Garland Page
Publisher : Plume
Page : 189 pages
File Size : 40,8 Mb
Release : 1984-11-05
Category : Electronic
ISBN : 0525483225
Author : Bruce Page
Publisher : Plume
Page : 320 pages
File Size : 54,9 Mb
Release : 1984-11-05
Category : Appalachian Region, Southern
ISBN : 0525242570
Traditional recipes for soups, salads, fish, poultry, game, pork, beef, sauces, vegetables, breads, desserts, and preserves, are accompanied by descriptions of old-time cooking techniques.
Author : Linda Page
Publisher : Unknown
Page : 317 pages
File Size : 51,9 Mb
Release : 1984
Category : Electronic
ISBN : OCLC:1320825855
Author : Kami Ahrens
Publisher : UNC Press Books
Page : 283 pages
File Size : 50,8 Mb
Release : 2023-01-19
Category : Social Science
ISBN : 9781469670041
In 1966 in Rabun County, Georgia, a group of high school English students created theFoxfire magazine, a literary journal that celebrated Appalachian stories, peoples, and culture. The publication was filled with poetry and prose from local students and authors and featured interviews with community members. These oral histories quickly became the focal point of the magazine and, eventually, the material that generated the multivolume Foxfire book series. Now, pulled from the vast Foxfire archive comes the first volume in the series focused specifically on the lives of Appalachian women. These remarkable narratives illuminate a diverse regional culture held together by the threads that are woven between women and place, and through generations. Told sometimes with humor, sometimes with sadness, but always with a gripping rawness and honesty, the stories recount women's lived experiences from the 1960s to the present. The interviews cover work, family, and community, illuminating Cherokee, Black, and white women's experiences; changes in Appalachian culture; and the importance of relationships in daily life. Reading each interview in this book is almost like joining these women on their porches and in their homes as they take us on a journey through their lives. Taken together, the stories speak against regional stereotypes and offer instead a sampling of the many expressions of these women's strength.
Author : Linda Garland Page,Hilton Smith
Publisher : UNC Press Books
Page : 224 pages
File Size : 51,9 Mb
Release : 2018-06-15
Category : History
ISBN : 9781469617008
Part oral history and part rule book, The Foxfire Book of Appalachian Toys and Games is a joyous collection of memories of playing indoor and outdoor games; of making dolls, homemade board games, playhouses, and other toys--each with complete instructions and the flavor of southern Appalachia. Every toy and game has been tested by the Foxfire students and is devised to make or play yourself, without major expense, complicated parts, or electricity. Originally published in 1985, the book includes familiar games like marbles, hopscotch, and horseshoes, as well as more obscure entertainments such as stealing the pines, crows and cranes, and thimble. Here, too, are instructions for constructing playhouses, noisemakers, puzzles, and whimmy diddles. The book also provides information on special games traditionally played on Sundays and holidays. For those who are tired of worn-out batteries and electronic toys and for anyone curious about the playtimes of an earlier generation, The Foxfire Book of Appalachian Toys and Games is a welcome and entertaining guide.
Author : Mark F. Sohn
Publisher : University Press of Kentucky
Page : 276 pages
File Size : 40,7 Mb
Release : 2005-10-28
Category : Cooking
ISBN : 9780813137568
“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 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. “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 begin to water whether or not you have a connection to Appalachia.” —Loyal Jones, author of Appalachian Values “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 “Tells how mountain people have taken what they had to work with, from livestock to produce, and provides more than recipes, but the stories behind the preparing of the food . . . The reading is almost as much fun as the eating, with fewer calories.” —Modern Mountain Magazine
Author : Robert Dirks
Publisher : Rowman & Littlefield
Page : 226 pages
File Size : 51,8 Mb
Release : 2016-04-14
Category : Cooking
ISBN : 9781442245143
The Gilded Age is renowned for a variety of reasons, including its culture of conspicuous consumption among the newly rich. In the domain of food, conspicuous consumption manifested itself in appetites for expensive dishes and lavish dinner parties. These received ample publicity at the time, resulting later on in well-developed historical depictions of upper-class eating habits. This book delves into the eating habits of people of lesser means. Concerning the African American community, the working class, the impoverished, immigrants, and others our historical representations have been relatively superficial. The author changes that by turning to the late nineteenth century’s infant science of nutrition for a look at eating and drinking through the lens of the earliest food consumption studies conducted in the United States. These were undertaken by scientists, mostly chemists, who left their laboratories to observe food consumption in kitchens, dining rooms, and various institutional settings. Their insistence on careful measurement resulted in a substantial body of detailed reports on the eating habits of ordinary people. This work sheds new light on what most Americans were cooking and eating during the Gilded Age.
Author : Foxfire Fund, Inc.
Publisher : Anchor
Page : 510 pages
File Size : 49,8 Mb
Release : 1993-03-01
Category : Crafts & Hobbies
ISBN : 9780385422765
First published in 1972, The Foxfire Book was a surprise bestseller that brought Appalachia's philosophy of simple living to hundreds of thousands of readers. Whether you wanted to hunt game, bake the old-fashioned way, or learn the art of successful moonshining, The Foxfire Museum and Heritage Center had a contact who could teach you how with clear, step-by-step instructions. Chock full of the wit and wisdom that has become the Foxfire trademark, this tenth volume in the acclaimed series is on oral history of Appalachian lives and traditions, homespun crafts, and folk arts including gourd carving and chairmaking.
Author : Foxfire Fund, Inc.
Publisher : Anchor
Page : 330 pages
File Size : 47,7 Mb
Release : 1999-12-01
Category : Crafts & Hobbies
ISBN : 9780385494618
First published in 1972, The Foxfire Book was a surprise bestseller that brought Appalachia's philosophy of simple living to hundreds of thousands of readers. Whether you wanted to hunt game, bake the old-fashioned way, or learn the art of successful moonshining, The Foxfire Museum and Heritage Center had a contact who could teach you how with clear, step-by-step instructions. This eleventh volume celebrates the rituals and recipes of the Appalachian homeplace, including a one-hundred page section on herbal remedies, and segments about planting and growing a garden, preserving and pickling, smoking and salting, honey making, beekeeping, and fishing, as well as hundreds of the kind of spritied firsthand narrative accounts from Appalachian community members that exemplify the Foxfire style. Much more than "how-to" books, the Foxfire series is a publishing phenomenon and a way of life, teaching creative self-sufficiency, the art of natural remedies, home crafts, and other country folkways, fascinating to everyone interested in rediscovering the virtues of simple life.
Author : Ted Olson
Publisher : Univ. Press of Mississippi
Page : 228 pages
File Size : 46,8 Mb
Release : 2010-02-11
Category : Social Science
ISBN : 1604739029
An appreciation of the rich and distinctive folklife in one of the earliest settled regions in southern Appalachia
Author : Lucy M. Long
Publisher : Bloomsbury Publishing USA
Page : 266 pages
File Size : 47,6 Mb
Release : 2009-10-13
Category : Cooking
ISBN : 9780313088063
Regional American food culture still exists and is strongest in more rural, homogenous areas of the country. Regional foods are a major component of regional identities, and Americans make a big to-do about their home-grown favorites. The current food cultures of the major American regions-northeast/New England, the Mid-Atlantic, the South, the West, the Midwest-and subregions are illuminated here like never before. Everyone knows something about the iconic fare of a region, such as Soul Food in the South and New England clam bakes, but with this resource readers are able to delve wider and deeper into how Americans from Alaska to Hawaii to the Amish country of the Midwest to the Eastern Seaboard sustain themselves and what their food lifestyles are today. The unique regional food cultures that have developed according to natural resources and population are increasingly affected by social and economic trends. Increasingly mobile Americans generally have access to the same fast food and supermarket chain offerings, read the same mass market food magazines and watch the cable food shows, and younger generations may have less time to continue family food traditions such as baking the ethnic breads and desserts that their mothers did. Regional American Food Culture discusses the various traditions within the context of a new millennium. Narrative chapters describe the background of the regional food culture, what the primary foods are, how the food is cooked and by whom, what the typical meals are, how food is used in special occasions, and diet and health issues in the regions. A chronology, resource guide, selected bibliography, and illustrations complement the text.
Author : Arthur L. Meyer,John A. Wilson
Publisher : University of Texas Press
Page : 516 pages
File Size : 47,8 Mb
Release : 1998
Category : Cooking
ISBN : 0292752229
Baked goods have always been a popular comfort food for Americans, and this compilation of more than three hundred recipes, culled from regional cookbooks dating from 1890 to the present, celebrates the history and warmth of bread baking. UP.
Author : Mark Sohn
Publisher : University Press of Kentucky
Page : 386 pages
File Size : 51,7 Mb
Release : 2005-10-28
Category : Cooking
ISBN : 081319153X
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. The foods of Appalachia are the medium for the history of a creative culture and a proud people. This is the story of pigs and chickens, corn and beans, and apples and peaches as they reflect the culture that has grown from the region’s topography, climate, and soil. Sohn unfolds the ways of a table that blends Native American, Eastern European, Scotch–Irish, black, and Hispanic influences to become something new—and uniquely American. 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.
Author : Darrin Nordahl
Publisher : Chicago Review Press
Page : 228 pages
File Size : 42,8 Mb
Release : 2015-06-01
Category : Cooking
ISBN : 9781613730256
Dozens of indigenous fruits, vegetables, nuts, and game animals are waiting to be rediscovered by American epicures, and Appalachia stocks the largest pantry with an abundance of delectable flavors. In Eating Appalachia, Darrin Nordahl looks at the unique foods that are native to the region, including pawpaws, ramps, hickory nuts, American persimmons, and elk, and offers delicious and award-winning recipes for each ingredient, along with sumptuous color photographs. The twenty-three recipes include: Pawpaw Panna Cotta, Pawpaw Whiskey Sour, Chianti-Braised Elk Stew, Pan-Fried Squirrel with Squirrel Gravy, Ramp Linguine, and Wild Ginger Poached Pears, among others. Nordahl also examines some of the business, governmental, and ecological issues that keep these wild, and arguably tastier, foods from reaching our tables. Eating Appalachia profiles local chefs, hunters, and locavores who champion these native ingredients and describes food festivals—like the Pawpaw Festival in Albany, Ohio; the Feast of the Ramson in Richwood, West Virginia; and Elk Night at Jenny Wiley State Park in Prestonsburg, Kentucky—that celebrate them.