More than simply a cookbook, The Foxfire Book of Appalachian Cookery combines unpretentious, delectable recipes with the wit and wisdom of those who have prepared and eaten such foods for generations. Drawn from the wealth of material gathered by Foxfire students, this engaging volume evokes the foodways of a southern Appalachian community. Illustrated with photographs of the kitchens, people, and foods of Appalachia, this captivating collection contains more than 500 recipes. A sampling of favorites includes rhubarb cobbler, sassafras tea, fried quail, Brunswick stew, angel flake biscuits, seven-day cole slaw, and lime pickles. The book also explains traditional methods of preparing and preserving food, including directions for making homemade yeast, curing pork, 'gritting' corn, canning foods, cooking with a wood stove or fireplace, and preparing wild game. Originally published in 1984, the cookbook earned high praise from both food editors and folklorists. It returns with its bounty of practical information and personal recollections as an outstanding record of a folk heritage. |Providing close readings of more than 20 novels by writers including Ernest Gaines, Toni Morrison, Charles Johnson, Gloria Naylor, and John Edgar Wideman, Byerman examines the trend among African American novelists of the late 20th century to write about black history rather than about their own present. Employing cultural criticism and trauma theory, Byerman frames these works as survivor narratives that rewrite the grand American narrative of individual achievement and the march of democracy.
The Foxfire Book of Appalachian Cookery
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