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Refined by : Appalachian Collections Appalachian Collections > Appalachian Folklife Archive Canning and preserving. Cooking. Oral histories--Appalachia text and audio
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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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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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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
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Apple Butter Making in Page County, Virginia
- Creator
- Phillips, Amy
- Phillips, Winston (Buddy)
- McCoy, Flossy
- Vile, Cheryl
Apple Butter Making in Page County, Virginia
In this project, Amy Phillips interviewed her grandfather, Winston “Buddy” Phillips, her aunt, Cheryl Vile, and family friend Flossy McCoy about traditional apple butter and how to make it. Ms. Phillips had been exposed to the making of apple butter throughout her life but had never paid much attention to the actual process. During these three interviews, she learned about the tradition of it, the process of it, and heard additional stories about canning, hunting, butchering animals and other aspects of Appalachian life. 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
- Phillips, Amy
- Phillips, Winston (Buddy)
- McCoy, Flossy
- Vile, Cheryl
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Apple Butter Making in Page County, Virginia, Audio Part 1
- Creator
- Phillips, Amy
- Phillips, Winston (Buddy)
- McCoy, Flossy
- Vile, Cheryl
Apple Butter Making in Page County, Virginia, Audio Part 1
In this project, Amy Phillips interviewed her grandfather, Winston “Buddy” Phillips, her aunt, Cheryl Vile, and family friend Flossy McCoy about traditional apple butter and how to make it. Ms. Phillips had been exposed to the making of apple butter throughout her life but had never paid much attention to the actual process. During these three interviews, she learned about the tradition of it, the process of it, and heard additional stories about canning, hunting, butchering animals and other aspects of Appalachian life. 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
- Phillips, Amy
- Phillips, Winston (Buddy)
- McCoy, Flossy
- Vile, Cheryl
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Apple Butter Making in Page County, Virginia, Audio Part 3
- Creator
- Phillips, Amy
- Phillips, Winston (Buddy)
- McCoy, Flossy
- Vile, Cheryl
Apple Butter Making in Page County, Virginia, Audio Part 3
In this project, Amy Phillips interviewed her grandfather, Winston “Buddy” Phillips, her aunt, Cheryl Vile, and family friend Flossy McCoy about traditional apple butter and how to make it. Ms. Phillips had been exposed to the making of apple butter throughout her life but had never paid much attention to the actual process. During these three interviews, she learned about the tradition of it, the process of it, and heard additional stories about canning, hunting, butchering animals and other aspects of Appalachian life. 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
- Phillips, Amy
- Phillips, Winston (Buddy)
- McCoy, Flossy
- Vile, Cheryl
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Crazy, Creative, Clumsy County Cooking: The Cooking Traditions of The Sklany Family
- Creator
- Spaid, Heather Leigh
- Sklany, Vincent
- Graves, Elizabeth
- Dalton, Bernadette Sklany
- Spaid, Therese
Crazy, Creative, Clumsy County Cooking: The Cooking Traditions of The Sklany Family
In this project, Heather Leigh Spaid interviewed various members of her family to learn about their cooking traditions. She was interested in where and how her relatives learned to cook and through these interviews, realized how important her grandmother’s influence was in everybody’s life and cooking education. 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
- Spaid, Heather Leigh
- Sklany, Vincent
- Graves, Elizabeth
- Dalton, Bernadette Sklany
- Spaid, Therese
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Cooking Up A Storm: A Story of Cooking, Gathering, and Natural Healing in Appalachia
- Creator
- Spence, Angie
- Sheets, Mary Anne
- Sheets, Opal
- Harris, Patricia
Cooking Up A Storm: A Story of Cooking, Gathering, and Natural Healing in Appalachia
Angie Spence enjoys cooking and knows from her experiences growing up in the Eastern Shore of Virginia, that people cook with what foods are native to their regions. This idea interested her and gave inspiration for this project. Ms. Spence found three local fans of cooking and interviewed, and cooked with them. During the interviews, she heard about gathering roots and berries, canning, making preserves, and natural healing using traditional Appalachian herbal elixirs. In addition, Ms. Spence saw that with a love of cooking comes also a love of family and friends. 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
- Spence, Angie
- Sheets, Mary Anne
- Sheets, Opal
- Harris, Patricia
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Appalachian Cooking: Past and Present, Audio
- Creator
- Quesenberry, Carmen J.
- Quesenberry, Stella Mae
- Quesenberry, Shelby
- Quesenberry, Blanche
- Lyons, Iva
- Quesenberry, Leroy
- Quenseberry, Mary
Appalachian Cooking: Past and Present, Audio
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 1-9 of 9 records.
Categories
Type
Subject
- Appalachia9
- Canning and preserving.
- Cooking.
- Folklore--Appalachia9
- Oral histories--Appalachia
- Apple butter4
- Farms.1
- Great Depression1
- Healing.1
- Herbal medicine1
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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