By William Woys Weaver
ISBN-10: 0812207718
ISBN-13: 9780812207712
When viewers commute to Pennsylvania Dutch nation, they're inspired to devour the neighborhood tradition in terms of "regional specialties" comparable to cream-filled whoopie pies and deep-fried fritters of each style. but a number of the dishes and confections viewers have come to anticipate from the quarter didn't emerge from Pennsylvania Dutch tradition yet from expectancies fabricated via local-color novels or the vacationer undefined. while, different much less celebrated (and much more scrumptious) dishes, similar to sauerkraut and crammed beef abdominal, were loved in Pennsylvania Dutch houses throughout a number of localities and fiscal strata for decades.
Celebrated foodstuff historian and cookbook author William Woys Weaver delves deeply into the heritage of Pennsylvania Dutch delicacies to style truth from fiction within the foodlore of this tradition. via interviews with modern Pennsylvania Dutch chefs and wide study into cookbooks and data, As American as Shoofly Pie deals a entire and counterintuitive cultural historical past of Pennsylvania Dutch delicacies, its roots and local features, its groups and sophistication divisions, and, in particular, its evolution right into a uniquely American variety of cookery. Weaver lines the origins of Pennsylvania Dutch delicacies way back to the 1st German settlements in the USA and follows them ahead as New Dutch delicacies maintains to adapt and reply to modern meals matters. His distinct and affectionate chapters current a wealthy and numerous portrait of a residing culinary practice—widely diversified between varied non secular sects and localized groups, wealthy and bad, rural and urban—that complicates universal notions of authenticity.
Because there isn't any greater method to comprehend foodstuff tradition than to perform it, As American as Shoofly Pie's cultural background is observed by way of dozens of recipes, drawn from exacting examine, kitchen-tested, and tailored to fashionable cooking conventions. From soup to Schnitz, those dishes lay the desk with a mess of nearby tastes and stories.
Hockt eich hie mit uns, un esst eich satt—Sit down with us and consume yourselves full!
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Extra info for As American as shoofly pie : the foodlore and fakelore of Pennsylvania Dutch cuisine
Sample text
This is coupled with a general preference for boiled dumplings as a side dish rather than transforming the dumpling mixture into baked puddings. This type of cookery, with two “meats” (the real one and the dumpling as a meat substitute), would have persisted much longer and in a much more vibrant fashion had it not been misconstrued as German during the antiGerman frenzy of World War I. Furthermore its total integration with the custom of wine drinking signaled further decline during Prohibition.
This was no marginal rarity in the Dutch Country; even the consumption of local wine made from American grapes was an integral part of this food scene. It is said that during any given season Spuhler’s Mountain Resort (another eatery along Reading’s Gravity Railroad) sold as much as fifteen thousand gallons of local Mount Penn wines, so in the sense that these restaurants were serving food to accompany their own local vintages, they resembled the type of classical Heurigen that sprang up around Vienna, Austria.
Yeager, ca. 1868. Roughwood Collection, Devon, Pa. Springs, Reininger’s Vineyard and Wine House, and Steigerwald’s Winery—all on Mount Penn—Kuechler’s Roost was a Pennsylvania Dutch–style Weinstube (Woischtupp in Pennsylfaanisch) where fine cooking and locally made wines went hand in hand with a style of cuisine that was European in tone and yet thoroughly Pennsylvania Dutch in character. Anywhere else in the United States, the style of cookery at the 32 Chapter 2 Roost would have been called German American, but in Pennsylvania, under the interpretive direction of the so-called Swabian culinary aristocracy or “dumpling gentry” (Gnepp Adel), it was redefined in local terms and hybridized into something uniquely Pennsylvania Dutch.
As American as shoofly pie : the foodlore and fakelore of Pennsylvania Dutch cuisine by William Woys Weaver
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