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!
Rezensionen / Stimmen
"Weaver seems to have had a ripping good time unmasking the fake Pennsylvania Dutch tourist culture, with its hex signs (bogus) and windmills (faux) and buffets designed to fill up busloads of tourists on a budget. . . . At the same time, Weaver has taken seriously his mission to rediscover the foods of his ancestors, interviewing hundreds of people over 30 years." (NPR's The Salt) "Weaver's book, written in a straightforward, journalistic style, is an important addition to the work surrounding food studies. He incorporates primary documents, including a compilation of important recipes; literature; personal interviews; and historical cookbooks, to report the history and development of the cuisine. This pioneering research lays the groundwork both for further exploration of Pennsylvania Dutch cookery as well as the identification and study of other regional diets that, as a whole, form an American cuisine." (Journal of American Culture)
Sprache
Verlagsort
Zielgruppe
Für höhere Schule und Studium
Produkt-Hinweis
Illustrationen
Maße
Höhe: 221 mm
Breite: 142 mm
Dicke: 25 mm
Gewicht
ISBN-13
978-0-8122-2386-6 (9780812223866)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
William Woys Weaver is an independent food historian and author of numerous books, including Culinary Ephemera: An Illustrated History and Sauerkraut Yankees: Pennsylvania Dutch Food and Foodways. He also directs the Keystone Center for the Study of Regional Foods and Food Tourism and maintains the Roughwood Seed Collection for heirloom food plants.
Introduction. Deep Fried Meets Dutchified: Food Mirrors the Culture
Chapter 1. It Began in Bethlehem
Chapter 2. The Hasenpfeffer Dutch: The Urban and Rural Elites
Chapter 3. Our Dumpling Culture and the "Swabian Third"
Chapter 4. Seimawe: Tourism Reshapes a Food Icon
Chapter 5. The Buckwheat Dutch: "We Ain't Towner"
Chapter 6. The Creation of the "Amish Table"
Chapter 7. The Cabbage Curtain
Chapter 8. Waffle Palaces
Chapter 9. Consider the Groundhog
Chapter 10. The Amish Table Goes Dutch
Chapter 11. The Kutztown Folk Festival
Chapter 12. New Dutch Cuisine and the Greening of the Amish
RECIPES
Almond Fingers (Mandelschnidde)
Amish Roast (Amische Roascht)
Apple Schnitz and Dumplings (Schnitz-un-Gnepp)
Apple Schnitz Pie (Ebbelschnitz Boi)
Apple Soup for Christmas (Ebbelsupp fer Grischdaag)
Baked Potato Fingers (Schpeckgrumbiere odder Grumbiere Schniddlen)
Basic Gumbis (Grundrezept fer Gumbis)
Beer Cheese Soup (Bierkees Supp) with Ham-and-Cheese Dumplings (Gnepp fun Schunkefleesch-un-Kees)
"Boy's Bits" (Buweschpitzle)
Bread Crust Pancakes (Gruscht Pannkuche)
Bread Soup or Wild Mushroom Casserole (Brodsupp odder Morchelschlupper)
Browned Flour Soup (Gereeschte Mehlsupp)
Buckwheat Cakes (Buchweetze Pannkuche)
Cabbage Dumplings (Grautgnepp)
Catfish Gravy and Dried Corn Waffles (Katzefisch un Gedarrte Welschkarn Waffle)
Chicken Gravy and Ham Waffles (Hinkel un Schunkefleesch Waffle)
Chopped Soup (Gehacktesupp)
Christmas Preserve (Grischdaags Siesses)
Christmas Shoofly Pie or Honey Shoofly Pie (Grischdaags Riwwelboi odder Hunnich Riwwelboi)
Colonel Tilghman Good's Venison Cutlets ('em Kernel Good sei Harsch Schnidde)
Dried Corn Pie with Chicken and Saffron (G'darrte Welschkarn Boi mit Hinkelfleesch un Safferich)
Dunk Babies Christmas Cookies (Dunke Bobblin)
Filling (Fillsel)
Fried Potato and Sauerkraut Sandwich or Backet Sandwich (Gebrotne Grumbier Sandwich mit Sauergraut odder Backet Sandwich)
Funnel Cake (Drechterkuche)
Grated Potato Soup (Geriewwenesupp)
"Hairy" Dumplings (Hooriche Gnepp)
Hot Bacon Dressing with Eggs (Heese Schpecksass mit Oier)
Jenny Lind Pie (Da Jenny Lind ihre Tschintscher-Brod Boi)
Lemon-Rice Pie (Lemmon-Reis Boi)
Lepp Cakes (Leppkuche) with Glaze Icing (Zucker Glessur)
Mock Fish (Blinde Fische)
Mock Fish or Rivvel Fish (Blinde Fische odder Riwwelfische)
Mock Rabbit (Blinder Haas)
Mock Scrapple (Blinder Panhaas)
Onion Sauce (Zwiwwelsass)
Onion Tart (Zwiwwelkuche) with Cornmeal Crust (Welschkarn Gruscht)
Peach and New Potato Stew (Geschmorde Pasching un Neie Grumbiere)
Peach and Yellow Tomato Pie (Pasching un Geele Tomats Boi)
Peach Schnitz Dumplings (Paschingschnitz Gnepp)
Peas and Bacon (Arrebse-un-Schpeck)
Pickled Okra with Summer Sausage (Gepickelte Okra mit Summerwarscht)
Pit Cabbage (Grundrezept fer Gruwegraut)
Pit Cabbage with Pork (Gruwegraut mit Seifleesch)
Potato Balls (Grumbiere Balle)
Potato Pocket Dumplings with Sorrel Gravy (Grumbiere Mauldasche mit Sauerampel Dunkes)
Potato Potpie with Saffron (Grumbiere Botboi mit Safferich) Potpie Dough (Botboi Deeg)
Potato Schales (Grumbiere Schales)
Punxsutawney Spice Cookies (Punxsutawney Schpeiss-Kichelcher)
Sauerkraut (Grundrezept fer Sauergraut)
Sauerkraut Half-Moon Pies (Sauergraut Daschekuche odder Halbmund Boi)
Shoofly Pie (Melassich Riwwelboi)
Sour Marinated Rabbit (Hasenpfeffer)
Sour Marinated Rabbit in Hash Browns (Grumbier Gehacktes mit Haasepeffer odder Haasepeffer Haesch)
Steamed Yeast Dumplings (Dampfgnepp)
Stewed Squirrel with Steamed Dumplings (Geschmorder Eechhaas mit Dampfgnepp)
Stuffed Pig Stomach
-with Mashed Potato Filling (Seimawe mit Grumbiere Fillsel)
-with Meat Filling (Seimawe mit Fleesch Fillsel)
Sweet-and-Sour Marinated Shad (Siess-un-Sauere Schaed)
Sweet Buckwheat Bread (Siess Buchweetzebrod)
Sweet Gribble Pie (Siesse Grippelboi)
Thick Milk Pie (Clabber Pie) or Slop Tart (Dickmillich Boi odder Schlappkuche)
Trinkle's Lehigh County Corn Pie ('em Joseph Trinkel sei Lechaw Kaundi Welschkarn Boi)
Recipes by Category
Glossary of Pennsylvania Dutch Food Terms
Notes
Bibliography
Index
Acknowledgments
