Join us for an evening to celebrate Appalachian cooking. Each ticket includes a copy of the revised edition of The Foxfire Book of Appalachian Cookery, and a tasting sampler prepared by Adam’s Mobile Market based on recipes from the book. Foxfire’s Executive Director and editor of the revised cookbook, T.J. Smith, will be available to sign books.
The menu includes:
— Butternut Squash Soup with Sorghum Syrup (p.164) and Pickled Apples (p.69)
— Stewed Hog Cheek (p.80) with “Riz Biscuits” (p.155) and Addies Chow Chow (p.68)
— Bakers Creek Mill Yellow Grits (p.150), Fried Green Tomatoes (p.52) and Horseradish Cream
*Vegetarian and gluten-free meals will be available upon request as supplies last.
For more information, visit the eventbrite page, call 864-675-0540 or email us at firstname.lastname@example.org.
About the book:
From springhouse to smokehouse, from hearth to garden, Southern Appalachian foodways are celebrated afresh in this newly revised edition of The Foxfire Book of Appalachian Cookery. First published in 1984—one of the wildly popular Foxfire books drawn from a wealth of material gathered by Foxfire students in Rabun Gap, Georgia—the volume combines hundreds of unpretentious, delectable recipes with the practical knowledge, wisdom, and riveting stories of those who have cooked this way for generations. A tremendous resource for all interested in the region’s culinary culture, it is now reimagined with today’s heightened interest in cultural-specific cooking and food-lovers culture in mind. This edition features new documentation, photographs, and recipes drawn from Foxfire’s extensive archives while maintaining all the reminiscences and sharp humor of the amazing people originally interviewed.
Appalachian-born chef Sean Brock contributes a passionate foreword to this edition, witnessing to the book’s spellbinding influence on him and its continued relevance. T. J. Smith, editor of the revised edition, provides a fascinating perspective on the book’s original creation and this revision. They invite you to join Foxfire for the first time or once again for a journey into the delicious world of wild foods, traditional favorites, and tastes found only in Southern Appalachia.
About the Editor:
T. J. Smith is Foxfire’s executive director and oversees the management of the Foxfire Museum and Heritage Center, The Foxfire Magazine, The Foxfire Approach to Teaching and Learning, and The Foxfire Book series. He holds a Ph.D. in Folklore from the University of Louisiana at Lafayette and previously served on the humanities faculty at Abraham Baldwin Agricultural College and Georgia Perimeter College. T.J.’s research interests center around the ways that folklore and public history intersect with social justice and economic development.
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