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Author: Erica Abrams Locklear Publisher: University of Georgia Press ISBN: 0820363383 Category : Cooking Languages : en Pages : 242
Book Description
When her mother passed along a cookbook made and assembled by her grandmother, Erica Abrams Locklear thought she knew what to expect. But rather than finding a homemade cookbook full of apple stack cake, leather britches, pickled watermelon, or other "traditional" mountain recipes, Locklear discovered recipes for devil's food cake with coconut icing, grape catsup, and fig pickles. Some recipes even relied on food products like Bisquick, Swans Down flour, and Calumet baking powder. Where, Locklear wondered, did her Appalachian food script come from? And what implicit judgments had she made about her grandmother based on the foods she imagined she would have been interested in cooking? Appalachia on the Table argues, in part, that since the conception of Appalachia as a distinctly different region from the rest of the South and the United States, the foods associated with the region and its people have often been used to socially categorize and stigmatize mountain people. Rather than investigate the actual foods consumed in Appalachia, Locklear instead focuses on the representations of foods consumed, implied moral judgments about those foods, and how those judgments shape reader perceptions of those depicted. The question at the core of Locklear's analysis asks, How did the dominant culinary narrative of the region come into existence and what consequences has that narrative had for people in the mountains?
Author: Erica Abrams Locklear Publisher: University of Georgia Press ISBN: 0820363383 Category : Cooking Languages : en Pages : 242
Book Description
When her mother passed along a cookbook made and assembled by her grandmother, Erica Abrams Locklear thought she knew what to expect. But rather than finding a homemade cookbook full of apple stack cake, leather britches, pickled watermelon, or other "traditional" mountain recipes, Locklear discovered recipes for devil's food cake with coconut icing, grape catsup, and fig pickles. Some recipes even relied on food products like Bisquick, Swans Down flour, and Calumet baking powder. Where, Locklear wondered, did her Appalachian food script come from? And what implicit judgments had she made about her grandmother based on the foods she imagined she would have been interested in cooking? Appalachia on the Table argues, in part, that since the conception of Appalachia as a distinctly different region from the rest of the South and the United States, the foods associated with the region and its people have often been used to socially categorize and stigmatize mountain people. Rather than investigate the actual foods consumed in Appalachia, Locklear instead focuses on the representations of foods consumed, implied moral judgments about those foods, and how those judgments shape reader perceptions of those depicted. The question at the core of Locklear's analysis asks, How did the dominant culinary narrative of the region come into existence and what consequences has that narrative had for people in the mountains?
Author: Sidney Saylor Farr Publisher: ISBN: 9780756760304 Category : Cooking Languages : en Pages : 261
Book Description
The long-awaited companion volume to Farr's More Than MoonshineÓ, a book that introduced readers to mountain cooking, lore, & way of life of southern Appalachia. Here she interviews a wide array of people from Kentucky, Virginia, North Carolina, Tennessee, & Indiana. In their own words, they convey the flavor of olden-day mountain life. Each first-person account is preceded by the author's introductory comments & followed by a sampling of recipes ranging from such staple fare as corn bread, & chicken & dumplings to family favorites like soft ginger cake or gut-am-growlingÓ stew. The additional sections, Recipes from My FriendsÓ & My Recipes,Ó enhance the use of this book as a standard for mountain cooking.
Author: Karl Raitz Publisher: Routledge ISBN: 0429724217 Category : Social Science Languages : en Pages : 418
Book Description
Although Appalachia has long been recognized as one of the most distinctive subregions in North America and has been studied widely as an "underdeveloped problem area," this book is the first to provide a comparative and analytical geographical perspective on the entire Appalachian region rather than on portions of it. The authors highlight the div
Author: Mark Sohn Publisher: University Press of Kentucky ISBN: 9780813191539 Category : Cooking Languages : en Pages : 386
Book 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.
Author: Appalachian Land Ownership Task Force Publisher: University Press of Kentucky ISBN: 0813185742 Category : Social Science Languages : en Pages : 414
Book Description
Long viewed as a problem in other countries, the ownership of land and resources is becoming an issue of mounting concern in the United States. Nowhere has it surfaced more dramatically than in the southern Appalachians where the exploitation of timber and mineral resources has been recently aggravated by the ravages of strip-mining and flash floods. This landmark study of the mountain region documents for the first time the full scale and extent of the ownership and control of the region's land and resources and shows in a compelling, yet non-polemical fashion the relationship between this control and conditions affecting the lives of the region's people. Begun in 1978 and extending through 1980, this survey of land ownership is notable for the magnitude of its coverage. It embraces six states of the southern Appalachian region—Virginia, West Virginia, Kentucky, Tennessee, North Carolina, and Alabama. From these states the research team selected 80 counties, and within those counties field workers documented the ownership of over 55,000 parcels of property, totaling over 20 million acres of land and mineral rights. The survey is equally significant for its systematic investigation of the relations between ownership and conditions within Appalachian communities. Researchers compiled data on 100 socioeconomic indicators and correlated these with the ownership of land and mineral rights. The findings of the survey form a generally dark picture of the region—local governments struggling to provide needed services on tax revenues that are at once inadequate and inequitable; economic development and diversification stifled; increasing loss of farmland, a traditional source of subsistence in the region. Most evident perhaps is the adverse effect upon housing resulting from corporate ownership and land speculation. Nor is the trend toward greater conglomerate ownership of energy resources, the expansion of absentee ownership into new areas, and the search for new mineral and energy sources encouraging. Who Owns Appalachia? will be an enduring resource for all those interested in this region and its problems. It is, moreover, both a model and a document for social and economic concerns likely to be of critical importance for the entire nation.
Author: Erica Abrams Locklear
Author: Erica Abrams Locklear
Author: Sidney Saylor Farr
Author: Karl Raitz![Acid Mine Drainage in Appalachia. Appendix A-[F]. PDF](https://books.google.com/books/content/images/frontcover/iXUeAQAAMAAJ?fife=w80-h100)
Author: Appalachian Regional Commission
Author: United States. Office of Appalachian Studies
Author: Mark Sohn
Author: United States. Office of Appalachian Studies
Author: Appalachian Land Ownership Task Force
Author: 
Author: United States. President's Appalachian Regional Commission