Appalachian cuisine
U.S. regional cuisine / From Wikipedia, the free encyclopedia
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.[1][2]
The cuisine of Appalachia focuses on seasonal local ingredients and practices like pickling, foraging, canning and food preserving.[1][3][4][2] Appalachian cuisine is a subset of Southern cuisine, and is specifically different because of the cold winters and the mountainous landscape.[3][5][6][7][8] Promoters of Appalachian foodways include Eliot Wigginton,[9][10] Ronni Lundy,[8] John Fleer,[11] Lora Smith,[11] Kendra Bailey Morris,[11] Travis Milton,[11] Ashleigh Shanti,[12] and Sean Brock.[11]