NCPI Workmark
Articles in regional publications that pertain to a wide range of North Carolina-related topics.

Search Results


3 results for Food customs--Appalachian
Currently viewing results 1 - 3
PAGE OF 1
Record #:
16358
Author(s):
Abstract:
The English, Scotch-Irish, Germans, and others who settled the Appalachian highlands adapted their basic knowledge of cookery to foods available in their new environment. This resulted in unique utensils, recipes, and customs for the Appalachian region.
Record #:
34411
Author(s):
Abstract:
Katie Button discusses her research on the history of food in the Appalachian region. Among her research were “leather britches,” a term referring to an old Appalachian way of preserving greasy beans in the winter by stringing them with a needle and thread, hanging them to dry, and then sealing them in jars until they were ready to be rehydrated and cooked. They are called leather britches because the dried beans look like leather that has gotten wet, then dried out.
Record #:
36508
Abstract:
Ramps, a type of onion that smells and tastes like a cross between leeks and garlic, were and are used for a variety of purposes. Regional to Appalachian areas, they can be eaten raw or cooked, and were often the centerpiece of many funny stories about eating or harvesting too many of them.