The Foxfire Book of Appalachian Cookery (eBook)

T. J. Smith (Herausgeber)

eBook Download: EPUB

2019 | 2., Revised Edition
248 Seiten
The University of North Carolina Press (Verlag)
978-1-4696-5410-2 (ISBN)

Infos

From springhouse to smokehouse, from hearth to garden, Southern Appalachian foodways are celebrated afresh in this newly revised edition of The Foxfire Book of Appalachian Cookery. First published in 1984one of the wildly popular Foxfire books drawn from a wealth of material gathered by Foxfire students in Rabun Gap, Georgiathe volume combines hundreds of unpretentious, delectable recipes with the practical knowledge, wisdom, and riveting stories of those who have cooked this way for generations. A tremendous resource for all interested in the regions culinary culture, it is now reimagined with todays heightened interest in cultural-specific cooking and food-lovers culture in mind. This edition features new documentation, photographs, and recipes drawn from Foxfires extensive archives while maintaining all the reminiscences and sharp humor of the amazing people originally interviewed.Appalachian-born chef Sean Brock contributes a passionate foreword to this edition, witnessing to the books spellbinding influence on him and its continued relevance. T. J. Smith, editor of the revised edition, provides a fascinating perspective on the books original creation and this revision. They invite you to join Foxfire for the first time or once again for a journey into the delicious world of wild foods, traditional favorites, and tastes found only in Southern Appalachia.

Autor

T. J. Smith, executive director of The Foxfire Fund, Inc., holds a Ph.D. in folklore from the University of Louisiana–Lafayette. Sean Brock, founder of Husk restaurant in Charleston, will be opening a new restaurant dedicated to Appalachian cooking—Audrey, in Nashville. He is featured in Chef's Table on Netflix.

Produkt-Details

• Erscheint lt. Verlag: 9.8.2019
• Vorwort: Sean Brock
• Zusatzinfo: 19 drawings, 177 halftones
• Verlagsort: Chapel Hill
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
• Schlagworte: Appalachia • Biscuits • canning • cooking from scratch • cooking with fire • cornbread • cultural foods • curing meat • Folk Culture • Foodways • foraged foods • foxfire • grandma’s kitchen • open hearth cooking • preserves • RAMPs • Recipes • Slow Food • southern Appalachia • squirrel pie • Storytelling • traditional foods • wild foods • wild game • wood cook stove
• ISBN-10: 1-4696-5410-5 / 1469654105
• ISBN-13: 978-1-4696-5410-2 / 9781469654102