As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine
When visitors travel to Pennsylvania Dutch Country, they are encouraged to consume the local culture by way of "regional specialties" such as cream-filled whoopie pies and deep-fried fritters of every variety. Yet many of the dishes and confections visitors have come to expect from the reg...
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| Format: | Elektronisch E-Book |
| Sprache: | English |
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Philadelphia
University of Pennsylvania Press
[2013]
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| Online-Zugang: | FAW01 FAB01 FCO01 FHA01 FKE01 FLA01 UPA01 UBG01 Volltext |
| Zusammenfassung: | When visitors travel to Pennsylvania Dutch Country, they are encouraged to consume the local culture by way of "regional specialties" such as cream-filled whoopie pies and deep-fried fritters of every variety. Yet many of the dishes and confections visitors have come to expect from the region did not emerge from Pennsylvania Dutch culture but from expectations fabricated by local-color novels or the tourist industry. At the same time, other less celebrated (and rather more delicious) dishes, such as sauerkraut and stuffed pork stomach, have been enjoyed in Pennsylvania Dutch homes across various localities and economic strata for decades.Celebrated food historian and cookbook writer William Woys Weaver delves deeply into the history of Pennsylvania Dutch cuisine to sort fact from fiction in the foodlore of this culture. Through interviews with contemporary Pennsylvania Dutch cooks and extensive research into cookbooks and archives, As American as Shoofly Pie offers a comprehensive and counterintuitive cultural history of Pennsylvania Dutch cuisine, its roots and regional characteristics, its communities and class divisions, and, above all, its evolution into a uniquely American style of cookery. Weaver traces the origins of Pennsylvania Dutch cuisine as far back as the first German settlements in America and follows them forward as New Dutch Cuisine continues to evolve and respond to contemporary food concerns. His detailed and affectionate chapters present a rich and diverse portrait of a living culinary practice-widely varied among different religious sects and localized communities, rich and poor, rural and urban-that complicates common notions of authenticity.Because there's no better way to understand food culture than to practice it, As American as Shoofly Pie's cultural history is accompanied by dozens of recipes, drawn from exacting research, kitchen-tested, and adapted to modern cooking conventions. From soup to Schnitz, these dishes lay the table with a multitude of regional tastes and stories.Hockt eich hie mit uns, un esst eich satt-Sit down with us and eat yourselves full! |
| Beschreibung: | Description based on online resource; title from PDF title page (publisher's Web site, viewed 05. Dez 2022) |
| Beschreibung: | 1 Online-Ressource (328 Seiten) 59 illus |
| ISBN: | 9780812207712 |
| DOI: | 10.9783/9780812207712 |
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| 520 | |a When visitors travel to Pennsylvania Dutch Country, they are encouraged to consume the local culture by way of "regional specialties" such as cream-filled whoopie pies and deep-fried fritters of every variety. Yet many of the dishes and confections visitors have come to expect from the region did not emerge from Pennsylvania Dutch culture but from expectations fabricated by local-color novels or the tourist industry. At the same time, other less celebrated (and rather more delicious) dishes, such as sauerkraut and stuffed pork stomach, have been enjoyed in Pennsylvania Dutch homes across various localities and economic strata for decades.Celebrated food historian and cookbook writer William Woys Weaver delves deeply into the history of Pennsylvania Dutch cuisine to sort fact from fiction in the foodlore of this culture. | ||
| 520 | |a Through interviews with contemporary Pennsylvania Dutch cooks and extensive research into cookbooks and archives, As American as Shoofly Pie offers a comprehensive and counterintuitive cultural history of Pennsylvania Dutch cuisine, its roots and regional characteristics, its communities and class divisions, and, above all, its evolution into a uniquely American style of cookery. Weaver traces the origins of Pennsylvania Dutch cuisine as far back as the first German settlements in America and follows them forward as New Dutch Cuisine continues to evolve and respond to contemporary food concerns. | ||
| 520 | |a His detailed and affectionate chapters present a rich and diverse portrait of a living culinary practice-widely varied among different religious sects and localized communities, rich and poor, rural and urban-that complicates common notions of authenticity.Because there's no better way to understand food culture than to practice it, As American as Shoofly Pie's cultural history is accompanied by dozens of recipes, drawn from exacting research, kitchen-tested, and adapted to modern cooking conventions. From soup to Schnitz, these dishes lay the table with a multitude of regional tastes and stories.Hockt eich hie mit uns, un esst eich satt-Sit down with us and eat yourselves full! | ||
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| dewey-ones | 641 - Food and drink |
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| index_date | 2024-07-03T21:11:19Z |
| indexdate | 2024-07-10T09:42:50Z |
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| isbn | 9780812207712 |
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| spelling | Weaver, William Woys Verfasser aut As American as Shoofly Pie The Foodlore and Fakelore of Pennsylvania Dutch Cuisine William Woys Weaver Philadelphia University of Pennsylvania Press [2013] © 2013 1 Online-Ressource (328 Seiten) 59 illus txt rdacontent c rdamedia cr rdacarrier Description based on online resource; title from PDF title page (publisher's Web site, viewed 05. Dez 2022) When visitors travel to Pennsylvania Dutch Country, they are encouraged to consume the local culture by way of "regional specialties" such as cream-filled whoopie pies and deep-fried fritters of every variety. Yet many of the dishes and confections visitors have come to expect from the region did not emerge from Pennsylvania Dutch culture but from expectations fabricated by local-color novels or the tourist industry. At the same time, other less celebrated (and rather more delicious) dishes, such as sauerkraut and stuffed pork stomach, have been enjoyed in Pennsylvania Dutch homes across various localities and economic strata for decades.Celebrated food historian and cookbook writer William Woys Weaver delves deeply into the history of Pennsylvania Dutch cuisine to sort fact from fiction in the foodlore of this culture. Through interviews with contemporary Pennsylvania Dutch cooks and extensive research into cookbooks and archives, As American as Shoofly Pie offers a comprehensive and counterintuitive cultural history of Pennsylvania Dutch cuisine, its roots and regional characteristics, its communities and class divisions, and, above all, its evolution into a uniquely American style of cookery. Weaver traces the origins of Pennsylvania Dutch cuisine as far back as the first German settlements in America and follows them forward as New Dutch Cuisine continues to evolve and respond to contemporary food concerns. His detailed and affectionate chapters present a rich and diverse portrait of a living culinary practice-widely varied among different religious sects and localized communities, rich and poor, rural and urban-that complicates common notions of authenticity.Because there's no better way to understand food culture than to practice it, As American as Shoofly Pie's cultural history is accompanied by dozens of recipes, drawn from exacting research, kitchen-tested, and adapted to modern cooking conventions. From soup to Schnitz, these dishes lay the table with a multitude of regional tastes and stories.Hockt eich hie mit uns, un esst eich satt-Sit down with us and eat yourselves full! In English History-United States Regional Interest SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy) bisacsh Cooking Pennsylvania Pennsylvania Dutch Country Cooking, German Pennsylvania Dutch Social life and customs Erscheint auch als Druck-Ausgabe 9780812244793 https://doi.org/10.9783/9780812207712 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Weaver, William Woys As American as Shoofly Pie The Foodlore and Fakelore of Pennsylvania Dutch Cuisine History-United States Regional Interest SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy) bisacsh Cooking Pennsylvania Pennsylvania Dutch Country Cooking, German Pennsylvania Dutch Social life and customs |
| title | As American as Shoofly Pie The Foodlore and Fakelore of Pennsylvania Dutch Cuisine |
| title_auth | As American as Shoofly Pie The Foodlore and Fakelore of Pennsylvania Dutch Cuisine |
| title_exact_search | As American as Shoofly Pie The Foodlore and Fakelore of Pennsylvania Dutch Cuisine |
| title_exact_search_txtP | As American as Shoofly Pie The Foodlore and Fakelore of Pennsylvania Dutch Cuisine |
| title_full | As American as Shoofly Pie The Foodlore and Fakelore of Pennsylvania Dutch Cuisine William Woys Weaver |
| title_fullStr | As American as Shoofly Pie The Foodlore and Fakelore of Pennsylvania Dutch Cuisine William Woys Weaver |
| title_full_unstemmed | As American as Shoofly Pie The Foodlore and Fakelore of Pennsylvania Dutch Cuisine William Woys Weaver |
| title_short | As American as Shoofly Pie |
| title_sort | as american as shoofly pie the foodlore and fakelore of pennsylvania dutch cuisine |
| title_sub | The Foodlore and Fakelore of Pennsylvania Dutch Cuisine |
| topic | History-United States Regional Interest SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy) bisacsh Cooking Pennsylvania Pennsylvania Dutch Country Cooking, German Pennsylvania Dutch Social life and customs |
| topic_facet | History-United States Regional Interest SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy) Cooking Pennsylvania Pennsylvania Dutch Country Cooking, German Pennsylvania Dutch Social life and customs |
| url | https://doi.org/10.9783/9780812207712 |
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