10 episodes

An introduction to life in the Appalachian Mountains would not be complete without sharing some information on food and the traditions surrounding it. These stories follow food from the garden or the barnyard to the table. Included are descriptions of planting, harvesting, preserving, meats and vegetables, and cooking − ranging from times before refrigeration and electrification to modern times. There are tips on making apple butter, cornbread, and cheese. Discussions range from descriptions of everyday food habits to special events and festivals. The following playlist represents just a sampling of materials relating to food available in the collections of the Archives of Appalachia.

Foodways - Historic Recordings East Tennessee State University

    • History
    • 4.8 • 5 Ratings

An introduction to life in the Appalachian Mountains would not be complete without sharing some information on food and the traditions surrounding it. These stories follow food from the garden or the barnyard to the table. Included are descriptions of planting, harvesting, preserving, meats and vegetables, and cooking − ranging from times before refrigeration and electrification to modern times. There are tips on making apple butter, cornbread, and cheese. Discussions range from descriptions of everyday food habits to special events and festivals. The following playlist represents just a sampling of materials relating to food available in the collections of the Archives of Appalachia.

    Cooking on an Open Fire and Eating Snowbirds and Parched Corn

    Cooking on an Open Fire and Eating Snowbirds and Parched Corn

    • 2 min
    Corn Shucking, Bean Stringing, Apple Peelings

    Corn Shucking, Bean Stringing, Apple Peelings

    • 4 min
    Preserving Food and Cooking, Medicines

    Preserving Food and Cooking, Medicines

    • 3 min
    Making hominy

    Making hominy

    • 3 min
    Making cheese

    Making cheese

    • 8 min
    Preserving food, molasses, apple cider

    Preserving food, molasses, apple cider

    • 3 min

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