A study of food traditions of the Appalachians and Ozarks, with numerous first-hand anecdotes. Published 2000. 28 recipes, 138 research notes. 11,445 words. Food history writer Patricia B. Mitchell explores traditional foodways of the mountains, from corn bread to foraged wild edibles. “Characteristically English [Drop] Dumplings,” “German Potato Salad,” “Irish Stew,” and “Scots Shortbread” indicate the historical connection of Southern mountain foods to European cuisines, specifically those of England, Germany, Ireland, and Scotland.