Fred Sauceman
The Friends of the Washington County Public Library in Abingdon, Virginia present Fred Sauceman as part of its Sunday with Friends literary series. He regales the audience with tales of food and culture Sunday, March 5 at 3 p.m. at the main library in Abingdon.
Sauceman, a native of Greeneville, Tennessee, is senior writer and associate professor of Appalachian Studies at East Tennessee State University, where he teaches a course entitled "The Foodways of Appalachia." He also serves as news director for public radio station WETS-FM on the ETSU campus.
He and his wife Jill are regular contributors to Blue Ridge Country magazine, and he writes a regular column for Smoky Mountain Living magazine. In addition, he writes a monthly food column, "Potluck," for the Johnson City Press and appears monthly during "Food with Fred" on WJHL-TV, the CBS affiliate in Johnson City, Tennessee.
Sauceman has written and edited seven books including the three-volume series, "The Place Setting: Timeless Tastes of the Mountain South," "From Bright Hope to Frog Level," and "Buttermilk & Bible Burgers: More Stories from the Kitchens of Appalachia." His next book, "The Proffitts of Ridgewood: An Appalachian Family's Life in Barbecue," will be published this fall. He is also the general editor of a forthcoming book series on Southern foodways.
His work has appeared in "The New Encyclopedia of Southern Culture," "The Encyclopedia of Appalachia," "Bluegrass Unlimited," "The Encyclopedia of Alabama" and "CrossRoads: A Southern Culture Annual." He is also a contributor to the journal Southern Cultures, published by the Center for the Study of the American South at the University of North Carolina at Chapel Hill. In 2015, the Smithsonian and the National Museum of American History invited him to write an essay entitled "What Exactly Is Appalachian Cuisine?" for the project "What It Means to Be an American," in partnership with Zócalo Public Square.
He has produced seven documentary films, ranging in subject from red hot dogs to sorghum syrup. He is collaborating with students at East Tennessee State University on short documentaries on ethnic food in Appalachia.
The talk is followed by a book sale and signing. For more information, visit www.wcpl.net.
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