APST 5907 - Foodways of Appalachia

(3 credits)

Traditional and developing food cultures of the Mountain South. Topics include: the historical roots of Appalachian cookery; food and class in Appalachia; Native American and African influences on mountain cuisine; immigrant cooking in the mountains; the rituals of the mountain table; the products of the land and larder; traditional food preservation techniques and beliefs; and the emergence and viability of sustainable agriculture and aquaculture.

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