Class Topics

America has always been an immigrant culture. Every culture that crosses our path leaves its footprint on American food, making a unique contribution to the melting pot of the gastronomic USA.

Honeyman Creek Farm is dedicated to sharing and preserving the knowledge and experience of foods historically or culturally linked to specific local, regional or ethnic traditions. By celebrating these immigrant cultures we honor them as elements of living cultures and regional cuisines saving the past of our individual and communal tables for future generations.

AMERICAN REGIONAL

Along the Blue Ridge
Food traditions of Southern Appalachia

Charleston Receipts
Low Country cuisine from Charleston to Savannah

Tidewater Cuisine
Food traditions of the coastal plains and piedmont of North Carolina and Virginia

Pride of the Yankees
Food traditions of New England

Ono Grinds
Food traditions of Hawaii, a blending of the Pacific Rim

Gemütlichkeit
American German food traditions – Amish, Mennonite, Pennsylvania Dutch and Germans from Russia

Body and Soul
Celebrating the African-American contribution to Southern cuisines

Lagniappe
Food traditions of Louisiana – Creole and Acadian

South by Southwest
Food traditions of Texas and New Mexico

ETHNIC RECOGNITIONS

A Gallic Pervasiveness
How French cuisine changed cooking in America

Buon Appetito
Classic American Italian

To Russia with Love
Russian cooking in America

OPA!
Greek cooking in America

China Moon
Chinese cooking in America

Kreplach and Kugel
Jewish cooking in America

Northern Lights
Scandinavian cooking in America