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Fred W. Sauceman

Short Biography: Fred Sauceman, a native of Greeneville, Tennessee, is senior writer and executive assistant to the president for public affairs at East Tennessee State University in Johnson City, where he teaches courses in the foodways of Appalachia. He writes a weekly food column for the Kingsport Times-News, contributes features to Marquee magazine, and is a regular commentator on Inside Appalachia, produced by West Virginia Public Broadcasting. 

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By author: Fred W. Sauceman
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ISBN: 9780865549906
Other ISBN: 0865549907
Publisher: Mercer University Press
Binding Information: Hardback 
Availability: In stock.
Price: $25.00
This book, the first of three volumes, chronicles a highly personal journey, with plenty of loafing stops along the way, through the hills and hollows of Southern Appalachia, in search of the tastes that define and sustain the region’s people. Join food writer Fred Sauceman as the sorghum syrup thickens in September, as the First Family of Country Music repeats the late summer ritual of making the vinegary, vegetable-packed relish called chow-chow in Virginia, and as ramps, audacious cousins to the green onion, first push through winter’s leaves on the forest floor near the Cherokee reservation in North Carolina. Learn pimento cheese techniques from octogenarian pharmacists, eat gas station pizza off a warm car hood, and revel in the simple but ingenious concoction called “Beans All the Way.”
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