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Appalachian cuisine is a style of cuisine located in the central and southern sections of the Appalachian Mountains of the Eastern United States. It is an amalgam of the diverse foodways, specifically among the British, German and Italian immigrant populations, Native Americans including the Cherokee people, and African-Americans, as well as their descendants in the Appalachia region.
The cuisine of Appalachia focuses on seasonal local ingredients and practices like pickling, foraging, canning and food preserving. Appalachian cuisine is a subset of Southern cuisine, and is specifically different because of the cold winters and the mountainous landscape. Promoters of Appalachian foodways include Eliot Wigginton, Ronni Lundy, John Fleer, Lora Smith, Kendra Bailey Morris, Travis Milton, Ashleigh Shanti, and Sean Brock.
History
British immigrants to Appalachia brought buttermilk, biscuits, dumplings, and moonshine. Chefs from the region have noted other European-originated foods like Italian sausage, and borscht. The Cherokee in Appalachia have contributed to the cuisine with dishes and ingredients such as boiled chestnut bread, fried creasy greens, ramps, pokeweed, corn, and fiddlehead greens. Poet Frank X Walker coined the term "Affrilachian" to signify the importance of the African-American presence in Appalachia, including in the cuisine. The African-Americans in Appalachia have contributed to the regional food history with ingredients such as kale, collard greens, peanut beans, foods infused with bourbon (baked goods, and vegetables), spoonbread, and the use of molasses and sorghum as a meat glaze.
Staples of Appalachian cuisine that are common in other regional cuisines of the south and in soul food include peanut brittle, sweet potato pie, pork chops, biscuits and gravy, fried chicken, chicken and dumplings, collard greens, cracklings, and ham hocks. Appalachia has a wide variety of wild game, with venison, rabbit, raccoon, and squirrel particularly common, thus helping to compensate for distance from major cities and transportation networks (this was particularly true in the 19th century). Many aspects of the diet came from economic necessity. Subsistence farming was the backbone of the Appalachian economy throughout much of the 19th century, and is still a practice in the present-day in some areas through farming revitalization efforts.
Traditionally most Appalachia homes used a fireplace and a dutch oven for cooking, which cooks hotter than a wood-burning stove. However some households preferred using a wood-burning stove. Sunday dinners are a tradition for many in the region.
List of foods
= Breads
=
= Beans
=
= Pickles
=
= Meat dishes
=
= Other dishes
=
= Desserts
=
Pies and cobblers
Cakes
Candy
Other desserts
List of beverages
corn liquor
Ale8 soft drink
Cheerwine soft drink
Jack Daniel's whiskey
moonshine
Mountain Dew
sweet milk (whole milk)
sweet tea
List of common ingredients
= Meats
=
= Fruits
=
= Vegetables
=
= Other common ingredients
=
eggs
bay leaf oil
buttermilk
honey
See also
Appalachian music
Appalachian studies
Appalachian Studies Association
Foxfire (magazine), a student-run magazine about Appalachian culture
References
Further reading
Hillbilly Cookin Mountaineer Style. The Tates. Thorn Hill, TN: Clinch Mountain Lookout, Inc. 1968.{{cite book}}: CS1 maint: others (link)
The Foxfire Book: Hog Dressing, Log Cabin Building, Mountain Crafts and Foods, Planting by the Signs, Snake Lore, Hunting Tales, Faith Healing, Moonshining. Foxfire Fund, Inc. Knopf Doubleday Publishing Group. 1972. ISBN 9780385073530.{{cite book}}: CS1 maint: others (link)
Page, Linda Garland; Wigginton, Eliot, eds. (1984). The Foxfire Book of Appalachian Cookery. Dutton. ISBN 9780525481089.
Sohn, Mark F. (2005). Appalachian Home Cooking: History, Culture, and Recipes. William G. Lockwood and Yvonne R. Lockwood Collection of National, Ethnic and Regional Foodways. University Press of Kentucky. ISBN 9780813191539.
Lundy, Ronni (August 30, 2016). Victuals: An Appalachian Journey, with Recipes. Johnny Autry (photographs). Clarkson Potter. ISBN 9780804186759.
Talbott, Jason (December 28, 2022). Modern Appalachian Cuisine. Christian Faith Publishing, Inc. ISBN 979-8886855708.
Abrams Locklear, Erica (April 15, 2023). Appalachia on the Table: Representing Mountain Food and People. University of Georgia Press. ISBN 978-0820363370.
External links
Media related to Appalachian cuisine at Wikimedia Commons
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Appalachian Cuisine - Original Farm to Table Eating
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Appalachian cuisine - Wikipedia
Appalachian cuisine is a style of cuisine located in the central and southern sections of the Appalachian Mountains of the Eastern United States. It is an amalgam of the diverse foodways , specifically among the British, German and Italian immigrant populations, Native Americans including the Cherokee people, and African-Americans, as well as ...
What Exactly Is Appalachian Cuisine? - The Manual
Apr 20, 2021 · If it can be raised, produced, or grown in Appalachia, then it is ‘Appalachian food’. It is also hard to pinpoint exactly what Appalachian cuisine is.
10 delicious Appalachian foods you need to try - 10Best
Aug 14, 2019 · Cured meats, pickled vegetables and dried fruits are hallmarks of the Mountain South – and not just because they can stand up to harsh weather. They’re delicious! 1. Pepperoni rolls — Photo...
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Apr 24, 2024 · The Appalachian region of America developed its own distinct culture—and iconic foods. Enjoy these Appalachian-inspired recipes for cornbread, stack cake, pickled vegetables and more.
The 10 Appalachian Recipes You Should Cook This Week - Wide …
Jan 21, 2021 · We've rounded up 10 Appalachian recipes you can and should cook this week. But there's so much more to Appalachian foodways; if you want to learn the history and tradition of the region (plus how...
What foods originated in Appalachia? - Geographic Pedia - NCESC
Jun 26, 2024 · Appalachian cuisine is steeped in tradition and reflects the region’s rural and agricultural heritage. Staples of Appalachian cuisine include peanut brittle, sweet potato pie, pork chops, biscuits and gravy, fried chicken, chicken and …
6 Incomparable Appalachian Dishes From the Old Days
If you grew up anywhere near the Appalachian mountains you’ll be familiar with these recipes that speak to a simpler time. They’re still favorites in many areas of the South and for very good reason! The unique flavors offered in these special recipes taste like nothing else.
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Cast iron skillet cornbread is a hallmark of Appalachian cuisine, known for being both simple and delicious. Sometimes called a “corn pone,” this skillet cornbread has crispy edges and a moist interior. Perfect for serving with pinto beans or any other …
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Jan 10, 2020 · Travis Milton surprised diners and critics by leaving his trendy Richmond restaurant for rural Virginia. Courtesy of Kindler Studios. The late-August sun blazes overhead as Travis Milton enters the...
What Exactly Is Appalachian Cuisine? - What It Means to Be …
Mar 13, 2015 · Appalachian food has been sustainable and organic for generations. We’ve been offering “farm to table” fare forever, without ever having to say so. Sit down to many farmhouse tables in the summertime and you might conclude that the family has embraced a vegetarian diet.
