A Culinary History of West Virginia: From Ramps to Pepperoni Rolls

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The Mountain State’s irregular borders and rugged geography are home to a fascinating mix of cultures, landscapes and foods. West Virginia’s culinary history is rooted among the native fauna and flora that early residents hunted and foraged, and the taste of pawpaws and ramps is familiar across the state. Immigrants brought international flavors to Appalachian cuisine, resulting in local traditions like moonshine and the iconic pepperoni roll. Historian, author and West Virginia native Shannon Colaianni Tinnell explores a history that is still being written by a new generation hungry for tradition and authenticity.
ISBN: 9781625859259
Format: Paperback
Publisher: The History Press
State: West Virginia
Series: American Palate
Images: 94
Pages: 160
Dimensions: 6 (w) x 9 (h)
Shannon Colaianni Tinnell is an author, historian and lover of Appalachian foods and foodways. Armed with a master’s in public history from West Virginia University, Tinnell has written extensively on West Virginia history for publications like Goldenseal and on food and cooking for books and magazines. She contributed the cookbook section to the Eisner Award–nominated graphic novel Feast of the Seven Fishes and created and styled the onscreen food for the movie adaptation of the book.
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