Appalachian cuisine

Appalachian cuisine refers to the traditional culinary culture of the Appalachian Mountains region in the United States. This cuisine is characterized by its simplicity, reliance on locally sourced ingredients, and deep roots in the region's history and culture.

History

The history of Appalachian cuisine can be traced back to the indigenous peoples who originally inhabited the region, including the Cherokee and other Native American tribes. These early inhabitants relied heavily on the abundant natural resources of the region, hunting game and gathering wild plants for food. The arrival of European settlers in the 18th and 19th centuries introduced new ingredients and cooking methods, but the fundamental principles of using locally available ingredients remained.

Ingredients

Key ingredients in Appalachian cuisine include corn, beans, and squash, often referred to as the "Three Sisters" due to their complementary growth patterns and nutritional profiles. Other common ingredients include wild game such as deer and turkey, as well as foraged foods like ramps, morels, and berries. The region's many rivers and streams also provide a plentiful supply of fish and shellfish.

Dishes

Notable dishes in Appalachian cuisine include cornbread, fried chicken, and country ham. Moonshine, a type of homemade distilled alcohol, is also a significant part of the region's culinary tradition. Other popular dishes include biscuits and gravy, fried green tomatoes, and apple butter.

Influence

Appalachian cuisine has had a significant influence on the broader culinary culture of the United States. Many traditional Appalachian dishes have become staples in Southern cuisine, and the region's emphasis on locally sourced, seasonal ingredients has been a major influence on the farm-to-table movement.

See also

• Southern cuisine
• Farm-to-table
• Moonshine