Pork, Pickling and Preserving-the Time for Appalachian Cuisine Has Come

Peter Gianopulos

It's interesting what a hundred years of bad PR can do to a food culture. Appalachian cuisine has been written off as second-class Southern fare, typecast on the coasts and in the Deep South as nothing more than hillbilly cooking, made up of moonshine and squirrel tails—the stuff the Clampetts snacked on during their trip to Beverly Hills.