Английская Википедия:Appalachian cuisine

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Шаблон:Short description 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. Шаблон:TOC right 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

Woman preparing "poke salad" made of pokeweed (or phytolacca americana)

Woman preparing "poke salad" made of pokeweed (or phytolacca americana)

Johnnycakes in a cast iron fry pan

Johnnycakes in a cast iron fry pan

"slaw dog", a West Virginia-style hot dog with coleslaw and chili topping

"slaw dog", a West Virginia-style hot dog with coleslaw and chili topping

Файл:PepperoniRoll.JPG

Pepperoni roll with hot pepper cheese from Home Industry Bakery of Clarksburg, West Virginia

Cheerwine bottle

Cheerwine bottle

Fresh fiddlehead greens in bucket

Fresh fiddlehead greens

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 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

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

Further reading

• Шаблон:Cite book
• Шаблон:Cite book
• Шаблон:Cite book
• Шаблон:Cite book
• Шаблон:Cite book
• Шаблон:Cite book
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External links

• Шаблон:Commons-inline