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Guest Speakers

Fred Sauceman
Keynote Speaker 2017

My latest book is Buttermilk & Bible Burgers: More Stories from the Kitchens of Appalachia, published by Mercer University Press. I'm also the author of the three-volume book series on Appalachian foodways, The Place Setting: Timeless Tastes of the Mountain South, from Bright Hope to Frog Level, published by Mercer as well. In addition, I am editor of Cornbread Nation 5: The Best of Southern Food Writing. I have worked at ETSU since 1985. Since the late 1990s, I have written extensively about Southern and Appalachian foodways. In all, I have published six books that deal with food in the South. I have directed seven documentary films, one on red hot dogs, one on soup beans, one on a group of Cuban exiles who gather in East Tennessee every fall for a pig roast, one on Ridgewood Barbecue, one on ramps, one on North Carolina's Sunburst Trout, and my latest, "Sunlight Makes it Sweeter: A Story of Sorghum." In addition to my jobs as Senior Writer at ETSU and News Director for WETS-FM/HD, I teach a course entitled "The Foodways of Appalachia." I do a monthly segment on WJHL-TV called "Food with Fred." I have a monthly column in the Johnson City Press called "Potluck." And I am the food writer for Blue Ridge Country Magazine. I also contribute an occasional story to Our State magazine in North Carolina. I contribute stories regularly to "Inside Appalachia," produced by West Virginia Public Broadcasting, and to "The Tennessee Farm Table," on WDVX in Knoxville. I have given around 225 public presentations on Southern and Appalachian foodways. I wrote several of the chapter introductions and many of the headnotes for The Southern Foodways Alliance Community Cookbook, published on October 1, 2010, by the University of Georgia Press. In 2015 I was asked to contribute an essay for the "What it Means to be an American" project, a partnership between Zocalo Public Square and the Smithsonian.