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Appalachian Home Cooking: History, Culture, and Recipes
by Mark F. Sohn
Available from Amazon
$18.98
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Features
Paperback: 384 pages
Publisher: University Press of Kentucky; illustrated edition edition October 28, 2005
Language: English
ISBN-10: 081319153X
ISBN-13: 978-0813191539
Product Dimensions:
8.8 x 5.9 x 0.9 inches
Shipping Weight: 1.4 pounds
Product Review
"I can imagine this book being used in classrooms as well as in kitchens. It is simultaneously informative and thought provoking, and I fully intend to use many of the recipes Sohn has provided here." (Resa Crane Bizzaro Appalachian Journal )
Mark Sohn''s book will make you hungry--guaranteed! (Journal of Appalachian Studies )
Product 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 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.
Reader Reviews
While most cook books just have recipes for the reader, most people never know where the recipe came from or what the history of the dish is. Maybe it is because I was a history major in college, but I found it so much more interesting knowing why some foods are prepared the way the are, where the dish originated, and why some of these foods are only prepared in Appalachia. Mark does a great job of explaining the background, economic forces, and reasons behind the foods widely eaten in Appalachia. From frequenting Eastern Kentucky, I have a whole new appreciated for why vegetables are pickled, beacon is on so much food, and the corn bread in Eastern Kentucky is the best in the world. After giving you a great background of the foods eaten in Appalachia, Mark has the other half of the book devoted to how one prepares the famous dishes and delicious staple foods of the mountains. This is a great book for those who used to live in the mountains and forgot how to make their granny's food or for those who have only heard how good the eating is in the mountains. This book makes me miss Kay Ross's warm kitchen and the soup beans and the cornbread she always made for me when I used to live in Pikeville, Kentucky. Andrew Dinsmore Washington, D.C.
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Appalachian Home Cooking: History, Culture, and Recipes
by Mark F. Sohn
Available from Amazon
$18.98
|
|
