University of North Carolina Press
September 16, 2019
7.9 X 8.9 X 0.7 inches | 1.0 pounds
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About the Author
T. J. Smith, executive director of The Foxfire Fund, Inc., holds a Ph.D. in folklore from the University of Louisiana-Lafayette. Sean Brock, founder of Husk restaurant in Charleston, will be opening a new restaurant dedicated to Appalachian cooking--Audrey, in Nashville. He is featured in Chef's Table on Netflix.
The book's essays, interviews, and techniques draw out things you don't realize about cooking until you do it. For example, it's easy to imagine that hearth cooking is heavy work, but you might not realize that it is also intentional and meditative; it takes hours to produce the hot bed of coals that supply sustained heat. The book digs into root cellars and spring houses, not as abstract bits of history but functioning food technologies.--CHoW Line