What is Southern Appalachian Foodways and IS it really different from other Southern Cooking? This LibGuide provides an array of sources for the interested eater to explore these ideas by providing a wealth of recipes to try out in their own kitchen. From Cajun cooking to soup beans and cornbread, this is a one stop shop of resources that will lead one down a trail of culinary delight. Please enjoy these resources for not only their scholarly sources of Southern Appalachian Mountain Foods but also for their exploration into what is exactly Southern Appalachian Mountain Cooking?
Sauceman, Fred W. (2007). The Place Setting: Timeless Tastes of the Mountain South, From Bright Hope to Frog Level. Mercer University Press.
A series of three books with the same title, Dr. Sauceman introduces the reader into the world of Appalachian Foodways. Starting with cornbread and soup beans, Fred's work is a great introduction to the ways that Appalachian Foodways is both similar and different from other Southern Cooking.
Engelhardt, Elizabeth S.D. and Lora E. Smith, editors. (2019). The Foods We Eat, The Stories WeTell: Contemporary Appalachian Tables. With an Afterword by Ronni Lundy. Ohio UP.
As always, Engelhardt mixes traditional cooking with folklore as she tells the diverse stories of what makes Appalachian Foodways unique and special to the mountain south. A must read for anyone wishing to learn more about this regional style of cooking.
Engelhardt, E. S. D. (2011). A mess of greens. Southern gender and Southern food. University of Georgia Press.
McDuffie, L. (2019). Smoke, roots, mountain, harvest : recipes and stories inspired by my appalachian home. Chronicle Books.
A great collection of traditional Appalachian recipes.
Nordahl, D. (2015). Eating appalachia : rediscovering regional american flavors. Chicago Review Press.
A good recipe book for anyone wanting a taste of the Mountain South.
Sutphin, L. (2005). Making do : how to cook like a mountain mema. NeDeo Press.
Brock, S. (2019). The foxfire book of appalachian cookery. (T. J. Smith, Ed.) (Revised). University of North Carolina Press.
A must read for anyone wishing to learn more about the traditional ways of Appalachian cookery and folklore.
Engelhardt, Elizabeth. “Gathering Wild Greens: Foodways Lessons from Appalachia’s Past.” Appalachia in Regional Context: Place Matters, edited by Dwight B. Billings and Ann E. Kingsolver, UP of Kentucky, 2018, pp. 133-52
“Brick Cheese, Boiled Cabbage, and Buttermilk.” Carolina Table: North Carolina Writers on Food, edited by Randall Kenan, Eno Publishers, 2016, pp. 105-10.
Roots, Seeds, and Branches: A Conversation about Foodways Research with Elizabeth Engelhardt, Appalachian Journal, ( 2019) 46 pp. 32-53
