APPALACHIAN COOKING: NEW AND TRADITIONAL RECIPES BY JOHN TULLOCK ADS A FOREIGN POLICY AND SMITHSONIAN

A FOREIGN POLICY AND SMITHSONIAN BEST BOOK OF THE YEAR

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APPALACHIAN COOKING: NEW AND TRADITIONAL RECIPES BY JOHN TULLOCK ADS A FOREIGN POLICY AND SMITHSONIANThe southern Appalachian Mountains are rich with produce, including wild ramps, corn, berries, and black walnuts. Drawing from these natural resources and fusing traditions of Native Americans and Scots Irish settlers, the people of the region have developed a unique way of cooking. These foodways run in John Tullocks blood. As a child growing up on an East Tennessee farm, Tullock helped his grandmother make biscuits and can pickles, and walked to