Appalachian Home Cooking
History, Culture, and Recipes
By: Mark F. Sohn

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Description:

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 in 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.

Mark F. Sohn, a food historian, columnist, photographer, recipe developer, and Pikeville College professor, is the food editor for The Encyclopedia of Appalachia.

  Reviews:
"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

For Ordering Information, please click here.