Roxy Todd Published

Is Appalachian Food Becoming More Hip?


Appalachian culture is becoming pretty hip, says Mark Lynn Ferguson, the creator of a blog called The Revivalist: Word From the Appalachian South. He called it the Revivalist because he’s seeing a revival of interest in Appalachian culture – and he also wants to help introduce the joys of life in Appalachia to more people. “I think the cultural influence outside the mountains has never been bigger,” said Ferguson.

And a large part of the draw, he said, is the  growing popularity of  Appalachian heritage- including our food.

In the past few years, Ferguson said he’s noticed that more and more chefs across the country are starting to cook what they are calling Appalachian cuisine.
“Yeah I think this is the next big area of growth. Chefs, whether they’re in Charleston or in Chicago are starting to discover our food traditions.”


Credit The Revivalist: Word From the Appalachian South

So all this has led Mark to celebrate the Revivalist Blog’s five year anniversary with a special photo contest called “Appalachian Appetite” (Very similar to our own name for our occasional food segment, Appetite Appalachia). And dozens of people have submitted their photos of their favorite Appalachian food.

Credit Courtesy / The Revivalist: Word from the Appalachian South
The Revivalist: Word from the Appalachian South

The grand prize winner of the Revivalist’s photo contest will be rewarded with a two-night getaway at the historic Mast Farm Inn in Valley Crucis, North Carolina. Just near the Pisgah National Forest, the inn’s restaurant serves North Carolina rainbow trout and grits from cornmeal that’s ground at a mill in South Carolina.