Recipes and Food Traditions
An installment in our Appalachian Foodways series Electricity didn’t reach most parts of the Blue Ridge Mountains until the 1930s. No electricity meant no modern conveniences for food storage, such as refrigerators and freezers. So until a couple of generations ago, food was preserved the old-fashioned way: drying and canning. Drying fruits and vegetables didn’t…
An installment in our Appalachian Foodways series Nothing says “Southern cooking” like a big bowl of hominy grits. Most Americans have never eaten grits; some confuse “grit” with “dirt.” To those folks, I say: thanks! More grits for me. To the uninitiated, let me say: grits are just corn. In gourmet circles, it’s known as…
An installment in our Appalachian Foodways series In England, ramps are known as ramson; in France, they are ail sauvage. Native Americans in the Great Lakes area called the plants Chicagou, for which the city of Chicago is named. Elsewhere in the world, they are known as wild leeks, wild garlic, and spring onions. In…