Apple Stack Cake for Dessert: Appalachian Regional Foods

References

• Arreola , D. 2002 . Tejano South Texas: A Mexican American Cultural Province , Austin : University of Texas Press .
   Google Scholar
• Barer-Stein , T. 1999 . You Eat What You Are: People, Culture and Food Traditions , Willowdale, Ontario : Firefly Books .
   Google Scholar
• Blue , A. 1995 . America's Kitchen: Traditional and Contemporary Regional Cooking , Atlanta : Turner Publishing Inc .
   Google Scholar
• Brown , L. K. and Mussell , K. , eds. 1984 . Ethnic and Regional Foodways in the United States: The Performance of Group Identity , Knoxville : University of Tennessee Press .
   Google Scholar
• Counihan , C. , ed. 2002 . Food in the USA: A Reader , New York : Routledge .
   Google Scholar
• Dabney , J. E. 1998 . Smokehouse Ham, Spoon Bread, & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking , Nashville : Cumberland .
   Google Scholar
• House , Danforth R. , Feierabend , P. and Chassman , G. 1998 . Culinaria, the United States: A Culinary Discovery , Köln, , Germany : Könemann. .
   Google Scholar
• Edge , J. T. 1999 . A Gracious Plenty: Recipes and Recollections from the American South , New York : G. P. Putnam's Sons .
   Google Scholar
• Egerton , J. 1993 . Southern Food: At Home, on the Road, in History , Chapel Hill : The University of North Carolina Press .
   Google Scholar
• Facemire , G. 1991 . Ramps: From the Seed to the Weed , Richwood, West Virginia : privately published .
   Google Scholar
• Fussell , B. 1986 . I Hear America Cooking: The Cooks and Recipes of American Regional Cuisine , New York : Times Books .
   Google Scholar
• Gabaccia , D. R. 1998 . We Are What We Eat: Ethnic Food and the Making of Americans , Cambridge : Harvard University Press .
   Google Scholar
• Gutierrez , C. P. 1992 . Cajun Foodways , Jackson : University Press of Mississippi .
   Google Scholar
• Humphrey , T. C. and Humphrey , L. T. , eds. 1991 . “We Gather Together”: Food and Festival in American Life , Logan : Utah State University Press .
   Google Scholar
• Jakle , J. A. and Sculle , K. A. 1999 . Fast Food: Roadside Restaurants in the Automobile Age , Baltimore : The Johns Hopkins University Press .
   Google Scholar
• Kaplan , A. R. , Hoover , M. A. and Moore , W. B. 1986 . The Minnesota Ethnic Food Book , St. Paul : Minnesota Historical Society Press .
   Google Scholar
• Kirlin , K. S. and Kirlin , T. M. , eds. 1991 . Smithsonian Folklife Cookbook , Washington, D.C. : Smithsonian Institution Press .
   Google Scholar
• Kittler , P. G. and Sucher , K. P. 2001 . Food and Culture. , 3rd ed , Belmont, California : Wadsworth .
   Google Scholar
• Laudan , R. 1996 . The Food of Paradise: Exploring Hawaii's Culinary Heritage , Honolulu : The University of Hawaii Press .
   Google Scholar
• Lewis , G. H. 1989 . The Maine Lobster as regional icon: Competing images over time and social class . Food and Foodway , 3 ( 4 ) : 303 – 316 .
   Google Scholar
• Lockwood , Y. T. and Lockwood , W. G. 1991 . “ Pasties in Michigan's Upper Peninsula: Foodways, interethnic relations, and regionalism ” . In Creative Ethnicity: Symbols and Strategies of Contemporary Life , Edited by: Stern , S. and Cicala , J. A. 3 – 20 . Logan : Utah State University Press .
   Google Scholar
• Long , L. M. 2004 . Culinary Tourism , Lexington : The University Press of Kentucky .
   Google Scholar
• Lundy , R. 1999 . Butter Beans to Blackberries: Recipes from the Southern Garden , New York : North Point Press .
   Google Scholar
• McWilliams , M. and Heller , H. 2003 . Food Around the World: A Cultural Perspective , Upper Saddle River, New Jersey : Prentice Hall .
   Google Scholar
• Montaño , M. 1997 . “ Appropriation and counterhegemony in South Texas: Food slurs, offal meats, and blood ” . In Usable Pasts: Traditions and Group Expressions in North America , Edited by: Tuleja , T. 50 – 67 . Logan : Utah State University Press .
   Google Scholar
• Page , L. G. and Wigginton , E. , eds. 1984 . The Foxfire Book of Appalachian Cookery , New York : Gramercy Books .
   Google Scholar
• Pilcher , J. M. 2001 . Tex-Mex, Cal-Mex, New Mex, or Whose Mex? Notes on the historical geography of southwestern cuisine . Journal of the Southwes , 43 ( 4 ) : 659 – 679 .
   Web of Science ®Google Scholar
• Pillsbury , R. 1998 . No Foreign Food: The American Diet in Time and Place , Boulder : Westview Press .
   Google Scholar
• Raitz , K. B. , Ulack , R. and Leinbach , T. R. 1984 . Appalachia: A Regional Geography , Boulder : Westview Press .
   Google Scholar
• Shortridge , B. G. 2004 . Not just jello and hot dishes: Representative foods of Minnesota . Journal of Cultural Geograph , 21 ( no. 1 ) : 71 – 94 .
   Google Scholar
• Shortridge , B. G. and Shortridge , J. R. , eds. 1998 . The Taste of American Place: A Teader on Regional and Ethnic Foods , Lanham, Maryland : Rowman and Littlefield .
   Google Scholar
• Sohn , M. F. 1998 . Spring onions and killed lettuce . Appalachian Heritag , 26 ( 2 ) : 32 – 33 .
   Google Scholar
• Sokolov , R. 1998 . Fading Feast: A Compendium of Disappearing American Regional Foods , Boston : David R. Godine .
   Google Scholar
• Wilson , D. S. and Gillespie , A. K. 1999 . Rooted in America: Foodlore of Popular Fruits and Vegetables , Knoxville : The University of Tennessee Press .
   Google Scholar