In this Book

As American as Shoofly Pie
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Table of Contents

  1. Cover
  2. pp. 1-1
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  1. Title Page, Copyright
  2. pp. 2-5
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  1. Contents
  2. pp. 6-9
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  1. Introduction. Deep Fried Meets Dutchified: Food Mirrors the Culture
  2. pp. 1-10
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  1. Chapter 1. It Began in Bethlehem
  2. pp. 11-26
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  1. Chapter 2. The Hasenpfeffer Dutch: The Urban and Rural Elites
  2. pp. 27-34
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  1. Chapter 3. Our Dumpling Culture and the "Swabian Third"
  2. pp. 35-41
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  1. Chapter 4. Seimawe: Tourism Reshapes a Food Icon
  2. pp. 42-48
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  1. Chapter 5. The Buckwheat Dutch: " We Ain't Towner"
  2. pp. 49-66
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  1. Chapter 6. The Creation of the "Amish Table"
  2. pp. 67-86
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  1. Chapter 7. The Cabbage Curtain
  2. pp. 87-96
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  1. Chapter 8. Waffle Palaces
  2. pp. 97-108
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  1. Chapter 9. Consider the Groundhog
  2. pp. 109-118
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  1. Chapter 10. The Amish Table Goes Dutch
  2. pp. 119-148
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  1. Chapter 11. The Kutztown Folk Festival
  2. pp. 149-168
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  1. Chapter 12. New Dutch Cuisine and the Greening of the Amish
  2. pp. 169-177
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  1. Recipes
  2. pp. 178-275
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  1. Recipes by Category
  2. pp. 276-277
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  1. Glossary of Pennsylvania Dutch Food Terms
  2. pp. 278-284
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  1. Notes
  2. pp. 285-290
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  1. Bibliography
  2. pp. 291-304
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  1. Index
  2. pp. 305-316
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  1. Acknowledgments
  2. pp. 317-318
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