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The Ghost of Kitchen's Past: Old Timey Appalachian Recipes
- Creator
- Thompson, Amanda
- Blankenship, Larry
- Parker, Bob
The Ghost of Kitchen's Past: Old Timey Appalachian Recipes
In this project, Amanda Thompson interviewed her grandfather, Larry Blankenship about family recipes, and also Bob Parker about his experiences cooking. This interview is among projects created by students enrolled in English 446 (initially English 452), “Appalachian Folklore,” 1981-2019, and in graduate level counterparts English 548 and 648 “Appalachian Folk Culture(s)” offered 17 fall semesters between 1987 and 2009. Minimally contain collector’s introduction and analysis, transcribed informant interviews, and excerpted and labeled examples of oral, customary, and/or material folklore/folklife collected primarily within the Appalachian region. Most include also tables of contents, informant information, indexes (outlines) of interviews, photographs, miscellaneous paper items, and indexes of informants, genres, and geographic locations. Accompanying audio recordings (several minutes to 2+ hours). Transferred to McConnell Library Archives & Special Collections from Appalachian Regional and Rural Studies Center, Fall 2013.- Creator
- Thompson, Amanda
- Blankenship, Larry
- Parker, Bob
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Making Somethin' Out of Nothin': The Living Legend of "Swede" Blevins
- Creator
- Dobbins, Katelyn
- Blevins, Roy "Swede"
Making Somethin' Out of Nothin': The Living Legend of "Swede" Blevins
In this project Katelyn Dobbins interviewed her step-father, Roy “Swede” Blevins. During the interview Mr. Blevins talked about moonshine, warts, religion, music, food, medicine and many other things. This interview is among projects created by students enrolled in English 446 (initially English 452), “Appalachian Folklore,” 1981-2019, and in graduate level counterparts English 548 and 648 “Appalachian Folk Culture(s)” offered 17 fall semesters between 1987 and 2009. Minimally contain collector’s introduction and analysis, transcribed informant interviews, and excerpted and labeled examples of oral, customary, and/or material folklore/folklife collected primarily within the Appalachian region. Most include also tables of contents, informant information, indexes (outlines) of interviews, photographs, miscellaneous paper items, and indexes of informants, genres, and geographic locations. Accompanying audio recordings (several minutes to 2+ hours). Transferred to McConnell Library Archives & Special Collections from Appalachian Regional and Rural Studies Center, Fall 2013.- Creator
- Dobbins, Katelyn
- Blevins, Roy "Swede"
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The Stephens Family Apple Butter Festival: The Apple Butter of the Past, Present and Future
- Creator
- Venteicher-Shulman, Tessica
- Ball, Sally
- Marrow, Timothy Allen
- Marrow, Jessica Kay
- Cutchin, Sean
The Stephens Family Apple Butter Festival: The Apple Butter of the Past, Present and Future
In this project Tessica Venteicer-Shulman interviewed Sally Ball, Timothy Allen Marrow, Jessica Kay Marrow, and Sean Cutchin about the annual Stephens Family Apple Butter Festival. During the interview, the discussions included descriptions of the process of making it, the equipment needed, the canning process after the butter was made, and both the traditional and familial aspects of making apple butter. This interview is among projects created by students enrolled in English 446 (initially English 452), “Appalachian Folklore,” 1981-2019, and in graduate level counterparts English 548 and 648 “Appalachian Folk Culture(s)” offered 17 fall semesters between 1987 and 2009. Minimally contain collector’s introduction and analysis, transcribed informant interviews, and excerpted and labeled examples of oral, customary, and/or material folklore/folklife collected primarily within the Appalachian region. Most include also tables of contents, informant information, indexes (outlines) of interviews, photographs, miscellaneous paper items, and indexes of informants, genres, and geographic locations. Accompanying audio recordings (several minutes to 2+ hours). Transferred to McConnell Library Archives & Special Collections from Appalachian Regional and Rural Studies Center, Fall 2013.- Creator
- Venteicher-Shulman, Tessica
- Ball, Sally
- Marrow, Timothy Allen
- Marrow, Jessica Kay
- Cutchin, Sean
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Traditional Appalachian Holiday Cooking
- Creator
- Collins, Laura
- Cox, Lois Jean
- Phillips, Shirley
Traditional Appalachian Holiday Cooking
In this project Laura Collins interviewed Lois Jean Cox, and Shirley Phillips about cooking methods and what items are generally cooked in the Appalachian region and how cooking in this area might differ from cooking in other areas. In preparation for the interviews, Ms. Collins researched various foods available in Appalachia in order to be able to ask specific questions.
This interview is among projects created by students enrolled in English 446 (initially English 452), “Appalachian Folklore,” 1981-2019, and in graduate level counterparts English 548 and 648 “Appalachian Folk Culture(s)” offered 17 fall semesters between 1987 and 2009. Minimally contain collector’s introduction and analysis, transcribed informant interviews, and excerpted and labeled examples of oral, customary, and/or material folklore/folklife collected primarily within the Appalachian region. Most include also tables of contents, informant information, indexes (outlines) of interviews, photographs, miscellaneous paper items, and indexes of informants, genres, and geographic locations. Accompanying audio recordings (several minutes to 2+ hours). Transferred to McConnell Library Archives & Special Collections from Appalachian Regional and Rural Studies Center, Fall 2013.- Creator
- Collins, Laura
- Cox, Lois Jean
- Phillips, Shirley
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Home Cooking: Grandma Style
- Creator
- Wade, Joli
- Alderman, Betty Jean
Home Cooking: Grandma Style
In this project, Joli Wade interviewed her grandmother, Betty Jean Alderman about cooking and through it realized there was a strong connection between food and family relationships. Among other things, Ms. Wade learned that her grandmother had committed most of her recipes to memory, and that she did not know amounts or cooking times, she cooked by feel and experience and tradition. This interview is among projects created by students enrolled in English 446 (initially English 452), “Appalachian Folklore,” 1981-2019, and in graduate level counterparts English 548 and 648 “Appalachian Folk Culture(s)” offered 17 fall semesters between 1987 and 2009. Minimally contain collector’s introduction and analysis, transcribed informant interviews, and excerpted and labeled examples of oral, customary, and/or material folklore/folklife collected primarily within the Appalachian region. Most include also tables of contents, informant information, indexes (outlines) of interviews, photographs, miscellaneous paper items, and indexes of informants, genres, and geographic locations. Accompanying audio recordings (several minutes to 2+ hours). Transferred to McConnell Library Archives & Special Collections from Appalachian Regional and Rural Studies Center, Fall 2013.- Creator
- Wade, Joli
- Alderman, Betty Jean
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Preparing and Enjoying Tasty Appalachian Food
- Creator
- Slate, Mary
- Culler, Carrie Sue
- Slate, Ernest
- Slate, Maggie
- Fain, Linda
- Bowman, Macy
Preparing and Enjoying Tasty Appalachian Food
In this project, Mary Slate interviewed Carrie Sue Culler, Ernest and Maggie Slate, Linda Fain, and Macy Bowman to learn more about cooking in Appalachia. Various topics in these interviews include making apple butter, using what foods they grew, preserving food by canning and drying, making leather britches, cooking wild game, and about how neighbors would borrow and lend things to each other. This interview is among projects created by students enrolled in English 446 (initially English 452), “Appalachian Folklore,” 1981-2019, and in graduate level counterparts English 548 and 648 “Appalachian Folk Culture(s)” offered 17 fall semesters between 1987 and 2009. Minimally contain collector’s introduction and analysis, transcribed informant interviews, and excerpted and labeled examples of oral, customary, and/or material folklore/folklife collected primarily within the Appalachian region. Most include also tables of contents, informant information, indexes (outlines) of interviews, photographs, miscellaneous paper items, and indexes of informants, genres, and geographic locations. Accompanying audio recordings (several minutes to 2+ hours). Transferred to McConnell Library Archives & Special Collections from Appalachian Regional and Rural Studies Center, Fall 2013.- Creator
- Slate, Mary
- Culler, Carrie Sue
- Slate, Ernest
- Slate, Maggie
- Fain, Linda
- Bowman, Macy
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The Daily Eats and Treats in 1930s Appalachia
- Creator
- Huff, Kerri
- Quesenberry, Cova
- Kenley, Anna
The Daily Eats and Treats in 1930s Appalachia
In this project, Kerri Huff interviewed her grandmother Cova Quesenberry of Buffalo Mountain in Floyd County Virginia, and Anna Kenley from McDowell County, West Virginia about food and cooking in the 1930s. Since the two interviewees were from different states, Ms. Huff assumed they would have different answers to the interview questions and would talk about different foods, but that did not end up being the case. Daily food staples such as beans, bacon and eggs, biscuits etc were described by both. During the interview, Ms. Quesenberry described growing up on a farm and how most all of the farm products they raised and produced were sold to provide the money they needed to survive. Ms. Kenley on the other hand, grew up in a coal mining camp and had a garden that supplied only their family with food. Another interesting similarity between the two women was their assertion that the Great Depression did not much affect them since they were already poor. These interviews are interesting because they provide a different perspective from many depression stories we have heard. This interview is among projects created by students enrolled in English 446 (initially English 452), “Appalachian Folklore,” 1981-2019, and in graduate level counterparts English 548 and 648 “Appalachian Folk Culture(s)” offered 17 fall semesters between 1987 and 2009. Minimally contain collector’s introduction and analysis, transcribed informant interviews, and excerpted and labeled examples of oral, customary, and/or material folklore/folklife collected primarily within the Appalachian region. Most include also tables of contents, informant information, indexes (outlines) of interviews, photographs, miscellaneous paper items, and indexes of informants, genres, and geographic locations. Accompanying audio recordings (several minutes to 2+ hours). Transferred to McConnell Library Archives & Special Collections from Appalachian Regional and Rural Studies Center, Fall 2013.- Creator
- Huff, Kerri
- Quesenberry, Cova
- Kenley, Anna
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Canning: A Way of Life
- Creator
- Gregory, Joseph
- Runion, Glenda
- Dickerson, Ray
Canning: A Way of Life
In this project, Joseph Gregory interviewed Ray Dickerson and Glenda Runion about their experiences and knowledge of canning, especially the canning of meat. Much of the information sought was about canning in the 1930s, but information about modern times was also shared. Changes in how canning is done include changing from canning in tin cans to canning with glass jars. Mr. Gregory also learned that canned goods were both sold to raise money, and used in barter.
These interviews are interesting because they provide a different perspective from many depression stories we have heard. This interview is among projects created by students enrolled in English 446 (initially English 452), “Appalachian Folklore,” 1981-2019, and in graduate level counterparts English 548 and 648 “Appalachian Folk Culture(s)” offered 17 fall semesters between 1987 and 2009. Minimally contain collector’s introduction and analysis, transcribed informant interviews, and excerpted and labeled examples of oral, customary, and/or material folklore/folklife collected primarily within the Appalachian region. Most include also tables of contents, informant information, indexes (outlines) of interviews, photographs, miscellaneous paper items, and indexes of informants, genres, and geographic locations. Accompanying audio recordings (several minutes to 2+ hours). Transferred to McConnell Library Archives & Special Collections from Appalachian Regional and Rural Studies Center, Fall 2013.- Creator
- Gregory, Joseph
- Runion, Glenda
- Dickerson, Ray
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Bain Family Journey
- Creator
- Wood, Tracy M.
- Bain, Frankie
Bain Family Journey
In this project, Tracy M. Wood interviewed Ms. Frankie Bain about her life growing up in both Floyd County, and on what is now the Selu Conservancy in Radford, Virginia. Topics covered in this interview include food, tools, crafts, and living in a rural community. This interview is among projects created by students enrolled in English 446 (initially English 452), “Appalachian Folklore,” 1981-2019, and in graduate level counterparts English 548 and 648 “Appalachian Folk Culture(s)” offered 17 fall semesters between 1987 and 2009. Minimally contain collector’s introduction and analysis, transcribed informant interviews, and excerpted and labeled examples of oral, customary, and/or material folklore/folklife collected primarily within the Appalachian region. Most include also tables of contents, informant information, indexes (outlines) of interviews, photographs, miscellaneous paper items, and indexes of informants, genres, and geographic locations. Accompanying audio recordings (several minutes to 2+ hours). Transferred to McConnell Library Archives & Special Collections from Appalachian Regional and Rural Studies Center, Fall 2013.- Creator
- Wood, Tracy M.
- Bain, Frankie
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Appalachian Cooking: Past and Present
- Creator
- Quesenberry, Carmen J.
- Quesenberry, Stella Mae
- Quesenberry, Shelby
- Quesenberry, Blanche
- Lyons, Iva
- Quesenberry, Leroy
- Quenseberry, Mary
Appalachian Cooking: Past and Present
In this project, Carmen J. Quesenberry researched various cooking styles and then interviewed several family and friends to discuss them. Additionally, the interviews covered the topic of canning, which may be a skill that is not as popular or viewed as being as important as it once was. These interviews showed, among other things, how cooking and ideas about food have changed over the years. This interview is among projects created by students enrolled in English 446 (initially English 452), “Appalachian Folklore,” 1981-2019, and in graduate level counterparts English 548 and 648 “Appalachian Folk Culture(s)” offered 17 fall semesters between 1987 and 2009. Minimally contain collector’s introduction and analysis, transcribed informant interviews, and excerpted and labeled examples of oral, customary, and/or material folklore/folklife collected primarily within the Appalachian region. Most include also tables of contents, informant information, indexes (outlines) of interviews, photographs, miscellaneous paper items, and indexes of informants, genres, and geographic locations. Accompanying audio recordings (several minutes to 2+ hours). Transferred to McConnell Library Archives & Special Collections from Appalachian Regional and Rural Studies Center, Fall 2013.- Creator
- Quesenberry, Carmen J.
- Quesenberry, Stella Mae
- Quesenberry, Shelby
- Quesenberry, Blanche
- Lyons, Iva
- Quesenberry, Leroy
- Quenseberry, Mary
Showing 1-10 of 17 records.
Categories
Type
Subject
- Appalachia17
- Cooking.
- Folklore--Appalachia17
- Oral histories--Appalachia17
- Canning and preserving.9
- Apple butter5
- Farms.2
- Great Depression2
- Distilling, Illicit.1
- Healing.1
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Creator
- McCoy, Flossy3
- Phillips, Amy3
- Phillips, Winston (Buddy)3
- Vile, Cheryl3
- Lyons, Iva2
- Quenseberry, Mary2
- Quesenberry, Blanche2
- Quesenberry, Carmen J.2
- Quesenberry, Leroy2
- Quesenberry, Shelby2
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