Appalachian cuisine

It is an amalgam of the diverse foodways, specifically among the British, German and Italian immigrant populations, Native Americans including the Cherokee people, and African-Americans, as well as their descendants in the Appalachia region.

[1][2] The cuisine of Appalachia focuses on seasonal local ingredients and practices like pickling, foraging, canning and food preserving.

[3][5][6][7][8] Promoters of Appalachian foodways include Eliot Wigginton,[9][10] Ronni Lundy,[8] John Fleer,[11] Lora Smith,[11] Kendra Bailey Morris,[11] Travis Milton,[11] Ashleigh Shanti,[12] and Sean Brock.

[2][4][14] Poet Frank X Walker coined the term "Affrilachian" to signify the importance of the African-American presence in Appalachia, including in the cuisine.

[2] Appalachia has a wide variety of wild game, with venison, rabbit, raccoon, and squirrel particularly common, thus helping to compensate for distance from major cities and transportation networks (this was particularly true in the 19th century).