SOAA 4907 - Foodways of Appalachia

Institution:

East Tennessee State University

Subject:

Description:

Traditional and developing food cultures of the Mountain South. Topics include: the historical roots of Appalachian cookery; food and class in Appalachia; Native American and African influences on mountain cuisine; immigrant cooking in the mountains; the rituals of the mountain table; the products of the land and larder; traditional food preservation techniques and beliefs; and the emergence and viability of sustainable agriculture and aquaculture.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.etsu.edu

Phone Number:

(423) 439-1000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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