Department of
Appalachian Studies
Foodways of Appalachia is a signature class
offered at East Tennessee State University through the departments
of Sociology and Anthropology and Appalachian Studies. In 2005,
Foodways of Appalachia became the first class of its kind offered
in the United States. Meeting weekly in the fall semester, the
class examines the culture and cuisine of the South, and asks
students to examine why foodways developed in distinct regions
throughout the Southern United States. Foodways of Appalachia
observes the South through lectures, guest speakers, reports,
profile pieces, and an heirloom
recipe.
The heirloom recipe is one of the most
important aspects into understanding the culture and cuisine of the
South. Each student in the class researches a recipe that is unique
to his or her family heritage. Researching the recipe allows
students to learn family history as well as a hands-on approach to
the cuisine of their respective region. The recipes the students
have researched became the basis for this cookbook orchestrated by
Fred Sauceman, who teaches the course. The cookbook encompasses
common recipes such as “City Girl” Fried Chicken as
well as less common recipes including Cove Creek Gritty
Bread.
Putting Food By includes recipes for beverages, breads,
candies, canned items, desserts, gravies, meats, soups, and salads.
Putting Food By is work in progress, as the recipes of
future students will be added to the collection.
-Aaron Owens
Graduate Assistant