The Food We Eat, The Stories We Tell: Contemporary Appalachian Tables

Hilliard’s chapter “‘The Reason We Make These Deep Fat-Fried Treats:’ In Conversation with the Rosettes of Helvetia, West Virginia,” is included in the new collection, The Food We Eat, The Stories We Tell: Contemporary Appalachian Tables, edited by Elizabeth Engelhardt and Lora Smith and published by Ohio University Press.

Related Events:

Keynote with Courtney Balestier, Emily Hilliard, and Lora Smith at Hindman Settlement School’s Dumplin’s and Dancin’, Hindman, KY, November 2, 2019

Reading and Dinner at Holly Hill Inn with Elizabeth Engelhardt, Robert Gipe, Emily Hilliard, and Lora Smith, Midway, KY, November 15, 2019

Reading at Taylor Books with Courtney Balestier, Emily Hilliard, and Lora Smith , Charleston, WV, December 5, 2019

Related Media:

Elizabeth Engelhardt and Emily Hilliard on WEKU’s Eastern Standard

Order a copy via Ohio University Press

Need to Know: West Virginia

A West Virginia reading list & selection of favorite sites by Courtney Balestier, Mike Costello & Emily Hilliard

Read on via Anthony Bourdain Parts Unknown

Foreword to the New Edition of Folk Songs from the West Virginia Hills →

"Folk Songs from the West Virginia Hills and other folkloric documentation can serve as a mirror to show us the culture we have, but also what we’ve lost and gained along the way, for better or for worse. Throughout the collection, Gainer provides evidence of how folk songs are distilled democratic cultural nuggets of a community, conveying the values of its people. He declares, 'They are called folk songs because they belong to the people and not any one individual.' Folklorist Lynne McNeill says this another way: 'Group consensus shapes folklore, so folklore is a great measure of group consensus.' I, for one, am proud to live and work in a place where the group consensus is for singing."

Read on via West Virginia University Press

The Oxford Companion to Sugar and Sweets →

Read my entries on Cotton Candy, Nutella, and Oreos in The Oxford Companion to Sugar and Sweets, edited by Darra Goldstein.