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 region did no...
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| Format: | Books Print Book |
| Language: | English |
| Published: |
Philadelphia :
University of Pennsylvania Press,
[2013]
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| Edition: | 1st ed. |
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Table of Contents:
- Frontmatter
- Contents
- 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
- Recipes by Category
- Glossary of Pennsylvania Dutch Food Terms
- Notes
- Bibliography
- Index
- Acknowledgments
