Appalachian home cooking : history, culture, and recipes
Record details
- ISBN: 081319153X (pbk. : alk. paper)
-
Physical Description:
xvii, 345 p., [16] p. of plates : col. ill., 1 map ; 23 cm.
print - Publisher: Lexington : University Press of Kentucky, c2005.
Content descriptions
Bibliography, etc. Note: | Includes bibliographical references (p. [319]-329) and index. |
Search for related items by subject
Subject: | Cooking Appalachian Region, Southern Cooking, American |
Genre: | Cookbooks. |
Available copies
- 1 of 2 copies available at Kenton County.
Holds
- 0 current holds with 2 total copies.
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
Covington Branch | K 641.5975 S682a 2005 (Text) | 33126012780197 | KY Nonfiction | Checked out | 05/17/2024 |
Independence Branch | K 641.5975 S682a 2005 (Text) | 33126012780098 | Closed Stacks KY Nonfiction | Available | - |
Electronic resources
http://www.loc.gov/catdir/toc/ecip0514/2005015814.html
- Table of contents
- University of Kentucky
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.
- University of Kentucky
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.
- University of Kentucky
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, ScotchâIrish, black, and Hispanic influences to become something newâand 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.