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Appalachian Home Cooking: History, Culture, and Recipes by Sohn, Mark F.
US $26.36
ApproximatelyS$ 33.64
Condition:
“Book is in typical used-Good Condition. Will show signs of wear to cover and/or pages. There may be ”... Read moreabout condition
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
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US $3.97 (approx S$ 5.07) USPS Media MailTM.
Located in: Multiple Locations, United States
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eBay item number:283415256316
Item specifics
- Condition
- Good
- Seller Notes
- ISBN
- 9780813191539
About this product
Product Identifiers
Publisher
University Press of Kentucky
ISBN-10
081319153X
ISBN-13
9780813191539
eBay Product ID (ePID)
25038594325
Product Key Features
Number of Pages
384 Pages
Language
English
Publication Name
Appalachian Home Cooking : History, Culture, and Recipes
Subject
Regional & Ethnic / American / Southern States, Customs & Traditions
Publication Year
2005
Type
Textbook
Subject Area
Cooking, Social Science
Format
Perfect
Dimensions
Item Height
1.1 in
Item Weight
20 Oz
Item Length
9 in
Item Width
6 in
Additional Product Features
Intended Audience
Scholarly & Professional
LCCN
2005-015814
Dewey Edition
22
Reviews
"For those unacquainted with the basics of Appalachian cooking, the book serves as a valuable introduction." -- Southern Historian, "Examines the staple foods and ingredients of this distinct culinary heritage, outlining food preparation procedures and comparing and contrasting recipes and methods found outside the region.-- Carolina Country" -- Carolina Country, "Mark Sohn avoids the mistake of so many who write about Appalachia: he knows it is not a 'Land of the Past' but a living, evolving region. He writes about food as a social, cultural, and spiritual matter that transcends time, creates community, and binds families together. The recipes are clearly written and they work! With Mark as your guide, you can visit an Appalachia where everything is delicious.-- Jan Davidson" -- Jan Davidson, "Tells how mountain people have taken what they had to work with, from livestock to produce, and provides more than recipes, but the stories behind the preparing of the food.... The reading is almost as much fun as the eating, with fewer calories.-- Modern Mountain Magazine" -- Modern Mountain Magazine, ""Mark Sohn avoids the mistake of so many who write about Appalachia: he knows it is not a 'Land of the Past' but a living, evolving region. He writes about food as a social, cultural, and spiritual matter that transcends time, creates community, and binds families together. The recipes are clearly written and they work! With Mark as your guide, you can visit an Appalachia where everything is delicious." --Jan Davidson" --, "The 80 recipes are important, but really, this is a food-studies book written for those who feel some nostalgia for, or connection to, Appalachia.-- Lexington Herald-Leader" -- Lexington Herald-Leader, "Reminds us that food is one of the most lovingly crafted and joyfully experienced creations of culture." -- Studies in American Culture, ""Sohn'snarrative exploration of the rituals, rites, and recipes of the hillsreally took me home. What a pleasure!" --Linda Scott DeRosier, author of Creeker" --, "Offers everything you ever wanted to know about culinary mysteries like shucky beans, pawpaws, cushaw squash, and how to season cast-iron cookware.-- Our State" -- Our State, "Pull up a chair and take your place at the table. Dinner is about to be served, and a hearty feast it is. The legends and lore shared by Mark Sohn in Appalachian Home Cooking are as satisfying to the soul as the recipes are to the palate. Sohn has explored the foodways of Appalachia for years, and his passion for the subject shines through in every chapter of this classic tome. For armchair cooks who like to read cookbooks, this book is for you--but you will probably be lured into the kitchen to try some of the 80-plus recipes. Who could resist Chocolate Gravy, Mountain Dumplings, Scripture Cake or Dried Apple Stack Cake? This book will have a permanent place on my reference book shelf.-- Barbara Gibbs Ostmann, co-author of The Recipe Writer's Handbook and 12 cookbooks" -- Barbara Gibbs Ostmann, co-author of The Recipe Writer's Handbook and 12 cookbo, "Sohn'snarrative exploration of the rituals, rites, and recipes of the hillsreally took me home. What a pleasure!-- Linda Scott DeRosier, author of Creeker" -- Linda Scott DeRosier, author of Creeker, ""In addition to the wealth of recipes, the new book is an excellent resource for putting together cohesive meals at different times of the year." --Avery Journal-Times" --, "Sohn uncovers the romantic secrets of Appalachian food, provides more than 80 recipes, offers information on food festivals, and includes a glossary of Appalachian and cooking terms." --Kentucky Monthly, "The 80 recipes are important, but really, this is a food-studies book written for those who feel some nostalgia for, or connection to, Appalachia." -- Lexington Herald-Leader, "Mark Sohn avoids the mistake of so many who write about Appalachia: he knows it is not a 'Land of the Past' but a living, evolving region. He writes about food as a social, cultural, and spiritual matter that transcends time, creates community, and binds families together. The recipes are clearly written and they work! With Mark as your guide, you can visit an Appalachia where everything is delicious." --Jan Davidson, "Pull up a chair and take your place at the table. Dinner is about to be served, and a hearty feast it is. The legends and lore shared by Mark Sohn in Appalachian Home Cooking are as satisfying to the soul as the recipes are to the palate. Sohn has explored the foodways of Appalachia for years, and his passion for the subject shines through in every chapter of this classic tome. For armchair cooks who like to read cookbooks, this book is for you." --Barbara Gibbs Ostmann, co-author of The Recipe Writer's Handbook and 12 cookbo, "Sohn'snarrative exploration of the rituals, rites, and recipes of the hillsreally took me home. What a pleasure!" --Linda Scott DeRosier, author of Creeker, "Mark Sohn avoids the mistake of so many who write about Appalachia: he knows it is not a 'Land of the Past' but a living, evolving region. He writes about food as a social, cultural, and spiritual matter that transcends time, creates community, and binds families together. The recipes are clearly written and they work! With Mark as your guide, you can visit an Appalachia where everything is delicious." -- Jan Davidson, "Destined to become a regional favorite to be handed down through generations to come." --Floyd County Times, "Documents the history of the region's distinctive, multi-ethnic cuisine." -- Black Issues Book Review, ""The 80 recipes are important, but really, this is a food-studies book written for those who feel some nostalgia for, or connection to, Appalachia." --Lexington Herald-Leader" --, "As a serious student of American cultures, Mark Sohn has always paid close attention to what the people around him liked to eat. And, as a serious cook since boyhood in Oregon, he has learned to prepare and enjoy the regional foods of whatever culture he shares. All of us who love the mountains, the South, regional culture, and this food will be forever in his debt." --John Egerton, author of Southern Food: At Home, on the Road, in History, "Mark Sohn has a lean and hungry look, and thus he can handle his obsession with food better than most of us. He has invited himself to dinner pretty much throughout the region and made off with recipes, and then he has cooked them all himself and dined generously. Without his lean genes he'd be two ax handles wide. When you read these recipes for chicken and dumplings, country ham, fried trout, crackling bread, shuck beans, cheese grits casseroles, bean patties, and sweet potato pie your mouth will begins to water whether or not you have a connection to Appalachia.-- Loyal Jones, author of Faith and Meaning in the Southern Uplands" -- Loyal Jones, author of Faith and Meaning in the Southern Uplands, "As a serious student of American cultures, Mark Sohn has always paid close attention to what the people around him liked to eat. And, as a serious cook since boyhood in Oregon, he has learned to prepare and enjoy the regional foods of whatever culture he shares. All of us who love the mountains, the South, regional culture, and this food will be forever in his debt.-- John Egerton, author of Southern Food: At Home, on the Road, in History" -- John Egerton, author of Southern Food: At Home, on the Road, in History, "Reminds us that food is one of the most lovingly crafted and joyfully experienced creations of culture." --Studies in American Culture, ""Offers everything you ever wanted to know about culinary mysteries like shucky beans, pawpaws, cushaw squash, and how to season cast-iron cookware." --Our State" --, "Documents the history of the region's distinctive, multi-ethnic cuisine." --Black Issues Book Review, ""Pull up a chair and take your place at the table. Dinner is about to be served, and a hearty feast it is. The legends and lore shared by Mark Sohn in Appalachian Home Cooking are as satisfying to the soul as the recipes are to the palate. Sohn has explored the foodways of Appalachia for years, and his passion for the subject shines through in every chapter of this classic tome. For armchair cooks who like to read cookbooks, this book is for you." --Barbara Gibbs Ostmann, co-author of The Recipe Writer's Handbook and 12 cookbo" --, "Examines the staple foods and ingredients of this distinct culinary heritage, outlining food preparation procedures and comparing and contrasting recipes and methods found outside the region." -- Carolina Country, ""Reminds us that food is one of the most lovingly crafted and joyfully experienced creations of culture." --Studies in American Culture" --, ""Mark Sohn has a lean and hungry look, and thus he can handle his obsession with food better than most of us. He has invited himself to dinner pretty much throughout the region and made off with recipes, and then he has cooked them all himself and dined generously. Without his lean genes he'd be two ax handles wide. When you read these recipes for chicken and dumplings, country ham, fried trout, crackling bread, shuck beans, cheese grits casseroles, bean patties, and sweet potato pie your mouth will begins to water whether or not you have a connection to Appalachia." --Loyal Jones, author of Faith and Meaning in the Southern Uplands" --, "Tells how mountain people have taken what they had to work with, from livestock to produce, and provides more than recipes, but the stories behind the preparing of the food.... The reading is almost as much fun as the eating, with fewer calories." -- Modern Mountain Magazine, "I can imagine this book being used in classrooms as well as in kitchens. It is simultaneously informative and thought provoking, and I fully intend to use many of the recipes Sohn has provided here." --Resa Crane Bizzaro, Appalachian Journal, "Sohn'snarrative exploration of the rituals, rites, and recipes of the hillsreally took me home. What a pleasure!" -- Linda Scott DeRosier, author of Creeker, "In addition to the wealth of recipes, the new book is an excellent resource for putting together cohesive meals at different times of the year." --Avery Journal-Times, �I can imagine this book being used in classrooms as well as in kitchens. It is simultaneously informative and thought provoking, and I fully intend to use many of the recipes Sohn has provided here.�, "For those unacquainted with the basics of Appalachian cooking, the book serves as a valuable introduction.-- Southern Historian" -- Southern Historian, "Offers everything you ever wanted to know about culinary mysteries like shucky beans, pawpaws, cushaw squash, and how to season cast-iron cookware." --Our State, "Sohn uncovers the romantic secrets of Appalachian food, provides more than 80 recipes, offers information on food festivals, and includes a glossary of Appalachian and cooking terms.-- Kentucky Monthly" -- Kentucky Monthly, "Destined to become a regional favorite to be handed down through generations to come.-- Floyd County Times" -- Floyd County Times, ""Tells how mountain people have taken what they had to work with, from livestock to produce, and provides more than recipes, but the stories behind the preparing of the food.... The reading is almost as much fun as the eating, with fewer calories." --Modern Mountain Magazine" --, "This cookbook is an interesting read as well as a wonderful sou"rce for hard-to-find traditional Appalachian recipes." --Back Home in Kentucky, "In addition to the wealth of recipes, the new book is an excellent resource for putting together cohesive meals at different times of the year." -- Avery Journal-Times, "Destined to become a regional favorite to be handed down through generations to come." -- Floyd County Times, ""Sohn uncovers the romantic secrets of Appalachian food, provides more than 80 recipes, offers information on food festivals, and includes a glossary of Appalachian and cooking terms." --Kentucky Monthly" --, "This cookbook is an interesting read as well as a wonderful source for hard-to-find traditional Appalachian recipes." -- Back Home in Kentucky, ""This cookbook is an interesting read as well as a wonderful sou"rce for hard-to-find traditional Appalachian recipes." --Back Home in Kentucky" --, "Reminds us that food is one of the most lovingly crafted and joyfully experienced creations of culture.-- Studies in American Culture" -- Studies in American Culture, "Mark Sohn has a lean and hungry look, and thus he can handle his obsession with food better than most of us. He has invited himself to dinner pretty much throughout the region and made off with recipes, and then he has cooked them all himself and dined generously. Without his lean genes he'd be two ax handles wide. When you read these recipes for chicken and dumplings, country ham, fried trout, crackling bread, shuck beans, cheese grits casseroles, bean patties, and sweet potato pie your mouth will begins to water whether or not you have a connection to Appalachia." --Loyal Jones, author of Faith and Meaning in the Southern Uplands, "This cookbook is an interesting read as well as a wonderful source for hard-to-find traditional Appalachian recipes.-- Back Home in Kentucky" -- Back Home in Kentucky, "In addition to the wealth of recipes, the new book is an excellent resource for putting together cohesive meals at different times of the year.-- Avery Journal-Times" -- Avery Journal-Times, ""As a serious student of American cultures, Mark Sohn has always paid close attention to what the people around him liked to eat. And, as a serious cook since boyhood in Oregon, he has learned to prepare and enjoy the regional foods of whatever culture he shares. All of us who love the mountains, the South, regional culture, and this food will be forever in his debt." --John Egerton, author of Southern Food: At Home, on the Road, in History" --, ""A mixture of the history of Appalachian food and the culture of the region's people, containing historic facts concerning when different cultures began occupying Appalachia and what they brought with them." --Paintsville Herald" --, "The 80 recipes are important, but really, this is a food-studies book written for those who feel some nostalgia for, or connection to, Appalachia." --Lexington Herald-Leader, "Examines the staple foods and ingredients of this distinct culinary heritage, outlining food preparation procedures and comparing and contrasting recipes and methods found outside the region." --Carolina Country, "Tells how mountain people have taken what they had to work with, from livestock to produce, and provides more than recipes, but the stories behind the preparing of the food.... The reading is almost as much fun as the eating, with fewer calories." --Modern Mountain Magazine, "Sohn uncovers the romantic secrets of Appalachian food, provides more than 80 recipes, offers information on food festivals, and includes a glossary of Appalachian and cooking terms." -- Kentucky Monthly, "A mixture of the history of Appalachian food and the culture of the region's people, containing historic facts concerning when different cultures began occupying Appalachia and what they brought with them.-- Paintsville Herald" -- Paintsville Herald, "A mixture of the history of Appalachian food and the culture of the region's people, containing historic facts concerning when different cultures began occupying Appalachia and what they brought with them." --Paintsville Herald, "Documents the history of the region's distinctive, multi-ethnic cuisine.-- Black Issues Book Review" -- Black Issues Book Review, ""Destined to become a regional favorite to be handed down through generations to come." --Floyd County Times" --, ""I can imagine this book being used in classrooms as well as in kitchens. It is simultaneously informative and thought provoking, and I fully intend to use many of the recipes Sohn has provided here." --Resa Crane Bizzaro, Appalachian Journal" --, "Offers everything you ever wanted to know about culinary mysteries like shucky beans, pawpaws, cushaw squash, and how to season cast-iron cookware." -- Our State, ""Examines the staple foods and ingredients of this distinct culinary heritage, outlining food preparation procedures and comparing and contrasting recipes and methods found outside the region." --Carolina Country" --, ""I can imagine this book being used in classrooms as well as in kitchens. It is simultaneously informative and thought provoking, and I fully intend to use many of the recipes Sohn has provided here."" -- Resa Crane Bizzaro, Appalachian Journal, "A mixture of the history of Appalachian food and the culture of the region's people, containing historic facts concerning when different cultures began occupying Appalachia and what they brought with them." -- Paintsville Herald, ""Documents the history of the region's distinctive, multi-ethnic cuisine." --Black Issues Book Review" --, "Mark Sohn has a lean and hungry look, and thus he can handle his obsession with food better than most of us. He has invited himself to dinner pretty much throughout the region and made off with recipes, and then he has cooked them all himself and dined generously. Without his lean genes he'd be two ax handles wide. When you read these recipes for chicken and dumplings, country ham, fried trout, crackling bread, shuck beans, cheese grits casseroles, bean patties, and sweet potato pie your mouth will begins to water whether or not you have a connection to Appalachia." -- Loyal Jones, author of Faith and Meaning in the Southern Uplands, ""For those unacquainted with the basics of Appalachian cooking, the book serves as a valuable introduction." --Southern Historian" --, "As a serious student of American cultures, Mark Sohn has always paid close attention to what the people around him liked to eat. And, as a serious cook since boyhood in Oregon, he has learned to prepare and enjoy the regional foods of whatever culture he shares. All of us who love the mountains, the South, regional culture, and this food will be forever in his debt." -- John Egerton, author of Southern Food: At Home, on the Road, in History, "For those unacquainted with the basics of Appalachian cooking, the book serves as a valuable introduction." --Southern Historian, "Pull up a chair and take your place at the table. Dinner is about to be served, and a hearty feast it is. The legends and lore shared by Mark Sohn in Appalachian Home Cooking are as satisfying to the soul as the recipes are to the palate. Sohn has explored the foodways of Appalachia for years, and his passion for the subject shines through in every chapter of this classic tome. For armchair cooks who like to read cookbooks, this book is for you" -- Barbara Gibbs Ostmann, co-author of The Recipe Writer's Handbook and 12 cookbo
Grade From
College Graduate Student
Illustrated
Yes
Dewey Decimal
641.5974
Synopsis
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., 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., 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. Shedding new light on Appalachia's food, history, and culture, Sohn offers over eighty classic recipes, as well as photographs, poetry, mail-order sources, information on Appalachian food festivals, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and lists of the top Appalachian foods. Appalachian Home Cooking celebrates mountain food at its best., 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. Shedding new light on Appalachia's food, history, and culture, Sohn offers over eighty classic recipes, as well as photographs, poetry, mail-order sources, information on Appalachian food festiv
LC Classification Number
TX715.S678115 2005
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Seller feedback (4,909)
- Automatische Bewertung von eBay- Feedback left by buyer.Past monthBestellung erfolgreich durchgeführt - mit Sendungsverfolgung und fristgerecht
- Automatische Bewertung von eBay- Feedback left by buyer.Past monthBestellung erfolgreich durchgeführt - mit Sendungsverfolgung und fristgerecht
- Automatische Bewertung von eBay- Feedback left by buyer.Past monthBestellung erfolgreich durchgeführt - mit Sendungsverfolgung und fristgerecht