University Presentation Showcase: Undergraduate Division
Appalachian Foodways and Industrial Foraging
Presenter Hometown
Beattyville, KY
Major
Anthropology
Department
Anthropology, Sociology, and Social Work
Degree
Undergraduate
Mentor
Dr. Amanda Green
Mentor Department
Anthropology, Sociology, and Social Work
Recommended Citation
White, Walker L., "Appalachian Foodways and Industrial Foraging" (2024). University Presentation Showcase Event. 1.
https://encompass.eku.edu/swps/2024/undergraduate/1
Abstract
Appalachian foodways, the cultural practices of obtaining, preparing, and eating food in Appalachia, have evolved alongside the various cultures that have lived in and around the region. Appalachian foodways are steeped in Native American tradition with large influences from immigrated European cultures including but not limited to the Scots-Irish, Germans, and Spanish. Some aspects of Appalachian foodways have remained constant for centuries, while others continue to adapt and evolve. This research project aims to give context to the evolution of Appalachian foodways into modernity, ending in what can be described as the “industrial foraging” era. Through oral history interviews with questions centered around the evolution of foodways in Appalachia throughout the interviewees’ life, much context was gained on what might have brought these cultural changes. In essence, Appalachian foodways have evolved to fit broader American foodways, while aspects of resourcefulness and traditional methods of gathering, preparing, and cooking remained prevalent throughout the region. Today, the vast majority of Appalachian residents obtain their food at a grocery store or from restaurants. Many interviewees described this phenomena as “industrial foraging”.
Presentation format
Poster
Appalachian Foodways and Industrial Foraging
Appalachian foodways, the cultural practices of obtaining, preparing, and eating food in Appalachia, have evolved alongside the various cultures that have lived in and around the region. Appalachian foodways are steeped in Native American tradition with large influences from immigrated European cultures including but not limited to the Scots-Irish, Germans, and Spanish. Some aspects of Appalachian foodways have remained constant for centuries, while others continue to adapt and evolve. This research project aims to give context to the evolution of Appalachian foodways into modernity, ending in what can be described as the “industrial foraging” era. Through oral history interviews with questions centered around the evolution of foodways in Appalachia throughout the interviewees’ life, much context was gained on what might have brought these cultural changes. In essence, Appalachian foodways have evolved to fit broader American foodways, while aspects of resourcefulness and traditional methods of gathering, preparing, and cooking remained prevalent throughout the region. Today, the vast majority of Appalachian residents obtain their food at a grocery store or from restaurants. Many interviewees described this phenomena as “industrial foraging”.
