Foreword | p. ix |
Acknowledgments | p. xiii |
Introduction | p. 1 |
The Folklone | |
The People: America's Great Melting Pot | p. 9 |
The Seasons: "To Everything There Is a Season" | p. 29 |
The Social Life: From Work Frolics to "Bran Dances," a Spirit of Joy | p. 37 |
The Art | |
The Art of Growing: God's Chosen People Tackle the Good Earth | p. 51 |
The Art of Reading Signs: Tracking the Moon from Hog-Killing to Moonshining | p. 59 |
The Art of Mountain Cooking: From the Fireplace to the Microwave | p. 67 |
The Art of Preserving: Smoking, Salting, Drying, Burying, and Canning | p. 81 |
The Foods | |
Introduction | p. 93 |
Breads | p. 97 |
Corn Bread: Mountain Staff of Life | p. 97 |
Biscuits: And Butter 'Um While They're Hot! | p. 113 |
Mountain Beverages | p. 123 |
From Buttermilk to Bourbon and Spring Water Galore | p. 123 |
Moonshine: Mountain Water of Life | p. 129 |
Eggnogging and Syllabubing | p. 143 |
Wines, Beers, and Ciders: Maude Thacker's Elderberry Magic | p. 149 |
Sassafras Tea: Spring Tonic Supreme | p. 161 |
Cool, Tangy Buttermilk with Corn Bread Crumbled in, Elvis-Style | p. 167 |
Meats, Gravies | p. 173 |
Hog-Killing Day: Fresh Meat Frenzy | p. 173 |
Smokehouse Ham: Ah, the Succulent Glory of It All! | p. 187 |
Barbecue: As Old As Fire | p. 197 |
Mountain Gravies: Soppin' Good | p. 205 |
Brunswick Stew: It Began with the Indians | p. 211 |
Burgoo: The Kentucky Wonder | p. 217 |
Wild Game: Marvelous Meat of the Mountains | p. 219 |
Fresh, Fresh Vegetables | p. 251 |
And the Tradition Continues | p. 251 |
Corn: From Soup to Dessert, an Appalachian Favorite | p. 255 |
Greens: Plus Pot Likker and Corn Bread | p. 263 |
Ramps ("Tennessee Truffles"): Wild Leek of the Mountains | p. 273 |
Irish Potatoes: A Slow Start But Soon a Hero | p. 283 |
Indian Squash: A Summer Delight | p. 289 |
Cabbages, Chestnuts, and High-Proof Moonshine | p. 293 |
Sweet Potatoes: The October Delight | p. 299 |
Mountain Favorites: Leather-Britches and Other Delectable Beans | p. 307 |
Big Hominy, Little Hominy (Grits), and Mush | p. 315 |
Soup: The Everlasting Meal | p. 323 |
Tangy Mountain Magic: Relishes, Pickles, Krauts, Chutneys, and Chow-Chows | p. 329 |
A Cornucopia of Fruits and Nuts | p. 341 |
A Table Constantly Spread | p. 341 |
Apple Time in Appalachia | p. 345 |
Peaches: A Joyous Time When They Hit | p. 353 |
Berries: A-berryin' on the Blue Ridge | p. 359 |
Persimmons: The Sugarplum of the Mountains | p. 367 |
Wild Grapes, Plums, Pawpaws, and "Mountain Apricots" | p. 373 |
Chestnuts, Chinquapins, Walnuts, and Hicker Nuts | p. 381 |
Jellies: Sweet Sustenance for the Mountain Winter | p. 391 |
Jams, Preserves, and Oh, Glorious Apple Butter | p. 397 |
Desserts | p. 405 |
Fat and Lovable Pies, Puddings, and Cakes | p. 405 |
Sorghum Syrup: A Soppin' Delight | p. 423 |
Honey: Bee Gum Robbery in the Mountains | p. 433 |
The Blessings: With Thanks to the Almighty | p. 443 |
Epilogue | p. 449 |
Photo Credits | p. 451 |
Permissions | p. 453 |
Bibliography | p. 459 |
Foods and Recipes Index | p. 469 |
People and Places Index | p. 479 |
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