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?

Blue Ridge tacos, kimchi with soup beans and cornbread, family stories hiding in cookbook marginalia, African American mountain gardens—this wide-ranging anthology considers all these and more. Diverse contributors show us that contemporary Appalachian tables and the stories they hold offer new ways into understanding past, present, and future American food practices. The poets, scholars, fiction writers, journalists, and food professionals in these pages show us that what we eat gives a beautifully full picture of Appalachia, where it’s been, and where it’s going. Contributors: Courtney Balestier, Jessie Blackburn, Karida L. Brown, Danille Elise Christensen, Annette Saunooke Clapsaddle, Michael Croley, Elizabeth S. D. Engelhardt, Robert Gipe, Suronda Gonzalez, Emily Hilliard, Rebecca Gayle Howell, Abigail Huggins, Erica Abrams Locklear, Ronni Lundy, George Ella Lyon, Jeff Mann, Daniel S. Margolies, William Schumann, Lora E. Smith, Emily Wallace, Crystal Wilkinson

Winner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, Victuals is an exploration of the foodways, people, and places of Appalachia. Written by Ronni Lundy, regarded as the most engaging authority on the region, Victuals guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South. Victuals explores the diverse and complex food scene of the Mountain South through recipes, stories, traditions, and innovations. Each chapter explores a specific defining food or tradition of the region--such as salt, beans, corn (and corn liquor). The essays introduce readers to their rich histories and the farmers, curers, hunters, and chefs who define the region's contemporary landscape. Sitting at a diverse intersection of cuisines, Appalachia offers a wide range of ingredients and products that can be transformed using traditional methods and contemporary applications. Through 80 recipes and stories gathered on her travels in the region, Lundy shares dishes that distill the story and flavors of the Mountain South. – Epicurious: Best Cookbooks of 2016

Since the 2016 presidential election, Americans have witnessed countless stories about Appalachia: its changing political leanings, its opioid crisis, its increasing joblessness, and its declining population. These stories, however, largely ignore black Appalachian lives. Karida L. Brown's Gone Home offers a much-needed corrective to the current whitewashing of Appalachia. In telling the stories of African Americans living and working in Appalachian coal towns, Brown offers a sweeping look at race, identity, changes in politics and policy, and black migration in the region and beyond. Drawn from over 150 original oral history interviews with former and current residents of Harlan County, Kentucky, Brown shows that as the nation experienced enormous transformation from the pre- to the post-civil rights era, so too did black Americans. In reconstructing the life histories of black coal miners, Brown shows the mutable and shifting nature of collective identity, the struggles of labor and representation, and that Appalachia is far more diverse than you think.

Getting acquainted with local flora and fauna is the perfect way to begin to understand the wonder of nature. The natural environment of Southern Appalachia, with habitats that span the Blue Ridge to the Cumberland Plateau, is one of the most biodiverse on earth. A Literary Field Guide to Southern Appalachia—a hybrid literary and natural history anthology—showcases sixty of the many species indigenous to the region. Ecologically, culturally, and artistically, Southern Appalachia is rich in paradox and stereotype-defying complexity. Its species range from the iconic and inveterate—such as the speckled trout, pileated woodpecker, copperhead, and black bear—to the elusive and endangered—such as the American chestnut, Carolina gorge moss, chucky madtom, and lampshade spider. The anthology brings together art and science to help the reader experience this immense ecological wealth. Stunning images by seven Southern Appalachian artists and conversationally written natural history information complement contemporary poems from writers such as Ellen Bryant Voigt, Wendell Berry, Janisse Ray, Sean Hill, Rebecca Gayle Howell, Deborah A. Miranda, Ron Rash, and Mary Oliver. Their insights illuminate the wonders of the mountain South, fostering intimate connections. The guide is an invitation to get to know Appalachia in the broadest, most poetic sense.

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 1984—one of the wildly popular Foxfire books drawn from a wealth of material gathered by Foxfire students in Rabun Gap, Georgia—the 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 region's culinary culture, it is now reimagined with today's heightened interest in cultural-specific cooking and food-lovers culture in mind. This edition features new documentation, photographs, and recipes drawn from Foxfire's 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 book's spellbinding influence on him and its continued relevance. T. J. Smith, editor of the revised edition, provides a fascinating perspective on the book's 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.

An alphabet book featuring words about Appalachian culture, plus additional stories and facts, a glossary, and a list of places to visit in the region.