Mark F. Sohn, a food historian, and Pikeville College professor, presented "Appalachian Home Cooking" at Barnes & Noble on Thursday April 10th.
He showed how food traditions in Appalachia had developed over two centuries from dinner on the grounds, church picnics, Appalachian Home Cookingschool lunches, and family reunions as he celebrated regional signatures such as dumplings, moonshine, and country ham. Food and folkways went hand in hand as he examined wild plants, cast-iron cookware, and the nature of the Appalachian homeplace.
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