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Northwest Arkansas” High South cuisine is replete with nostalgia, fresh ingredients, tall tales and rural roots. In the 1890s, Ozark apples fed the nation. Welch’s Concord grapes grew in Arkansas vineyards. Local poultry king, Tyson, still satisfies America’s chicken craving. Discover timeless Ozark traditions in the realms of forest, farm and table. Local chef turned author Erin Rowe recounts her culinary adventures stomping grapes, canning hominy, picking Muscadines, gathering wild watercress and tracking honeybees. Featuring fifty heirloom recipes dating as far back as the early 1800s, this delectable narrative is sure to whet your curiosity and appetite. An Ozark Culinary History celebrates it all, from chow-chow to moonshine.
Author Biography
Erin Rowe was raised in charming Siloam Springs, Arkansas. She attended Maui Culinary Academy but mostly learned by trial and error, cooking her way through the infamous Joy of Cooking. She first wrote about food penning restaurant reviews for Maui No Ka ‘Oi magazine. When not catering house parties and cooking for her adventurous husband, Alex, she can be found eating basil pesto, collecting passport stamps or reading through a British classic over a good cup of coffee.
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