Quotes from Appalachian Home Cooking

Biscuits and gravy, chicken and dumplings, cornbread, green beans, fried chicken, apple pie….These foods and many others are at the heart of Appalachian home cooking and have delighted people across the nation for generations. In Appalachian Home Cooking: History, Culture, & Recipes, Mark F. Sohn examines the staple foods and ingredients of a distinct culinary heritage.

By looking at food and recipes from their origins, Sohn traces the history and impact of food in the life of southern mountain folk. He outlines the procedures used in preparing foods and explains how they were developed and modified through the years, often comparing or contrasting recipes and methods found outside the region. Dedicating chapters to vegetables, side dishes, corn, meats, breakfast traditions, and herbs and game, among others, Sohn details the specific elements, history, benefits, and uses of each ingredient.

Food is a provider of sustenance and nutrition but also is a significant part of a regional culture. Sohn looks at the role these dishes play in cultural activities—traditional family meals, church picnics, school lunches, and holiday celebrations. Changes in food availability, modern conveniences and appliances, and stores and restaurants—such as Wal-Mart and Starbucks—have redefined the social role some of these traditional foods once served. Due to today’s rapid pace of life and heightened awareness of health, some of these beloved dishes have been set aside only for special occasions (to the chagrin of traditionalists such as Sohn).

Appalachian Home Cooking also provides specific meal plans and recipes. The second half of the book presents over eighty recipes in a cookbook format. Sohn argues that the key to good food is tasting it, and his recipes allow readers the opportunity to experience the regions flavors for themselves. These recipes do not require use of old or outdated methods but are “cookable” and enjoyable recipes that can be easily duplicated in today’s modern home kitchen using widely available utensils.

Another unique resource in Appalachian Home Cooking is its listing of mail-order sources. Company names and contact information is provided for dozens of providers of ingredients and products that may be hard to find locally. Sohn also provides a brief history of and information about various food festivals and events across the South. He also includes a glossary of Appalachian food terms to aid those not familiar with local terms or unusual ingredients.

Mark F. Sohn, Ph.D., is a food historian, columnist, photographer, recipe developer, and Professor at Pikeville College. He also is the food editor for The Encyclopedia of Appalachia and has written 1,200 published recipes and produced and demonstrated cooking in more than 450 cable-access television shows. In addition to his personal life-long cooking experience, he studied culinary arts at L’École de Cuisine, a school in Paris, France, owned by Pierre Cardin and Maxim’s Restaurant.