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Appalachian cuisine- is a style of cuisine located in the central and southern sections of the Appalachian Mountains.It is an amalgam of the diverse foodways, specifically among the British, German and Italian immigrant population, the Cherokee people, and African-Americans, as well as their descendants in the Appalachia region.
Cioppino (/ tʃ oʊ ˈ p iː n oʊ / choh-PEE-noh) is an Italian-American fish stew with tomatoes and a variety of fish and shellfish. [161] Clambake: Northeast New England Seafood and vegetables steamed between layers of seaweed over hot rocks on a beach. [162] [163] Clam cakes: Northeast Rhode Island
American-style fish and chips with lemon, ketchup, cocktail sauce, and tartar sauce as served in San Diego. A fish fry is a social event containing battered or breaded fried fish. It usually also includes french fries, coleslaw, macaroni salad, lemon slices, tartar sauce, hot sauce, malt vinegar and dessert.
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The Ridge Valley Rural Historic District is an area of Ottsville, Tinicum Township, Bucks County, Pennsylvania that includes Sheephole and Geigel Hill Roads. The area contains 19th century farms, many of which have stayed the same through preservation efforts.
Coverlet weaving was a work of aesthetic value that took considerable talent and energy to achieve and most clearly expressed the weaver's creativity and personality. [ 10 ] Appalachian women used affordable and easily attainable raw materials, such as home-grown wool and flax or cotton purchased by the bale, to create their art.
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Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs , and fried together. [ 1 ]