bookclub@ket

Appalachian Home Cooking: History, Culture, and Recipes

26:30 | #810

Bill Goodman and a panel of readers discuss Pikeville College professor Mark F. Sohn's book of recipes and culinary history, which traces how food traditions in Appalachia developed over two centuries of miners' and schoolkids' lunches, church picnics, Sunday dinners, and family reunions. A 2006 KET production.

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