As American as Shoofly Pie
The Foodlore and Fakelore of Pennsylvania Dutch Cuisine
Publication Year: 2013
Published by: University of Pennsylvania Press
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Title Page, Copyright
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Introduction. Deep Fried Meets Dutchified: Food Mirrors the Culture
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In the Pennsylvania Dutch language “Dutchifi ed” (uffgedeitscht) is slang for anything that is gussied up to look, taste, or in some way made to appear Pennsylvania Dutch whether or not it really is. A lot of ...
Chapter 1. It Began in Bethlehem
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It was not my idea to drive to Bethlehem, Pennsylvania, in blowing snow. On the other hand the date was close to Christmas, the Christkindlmarkt (Christmas fair) was in full swing, and the town was alive with ...
Chapter 2. The Hasenpfeffer Dutch: The Urban and Rural Elites
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“HASENPFEFFER Dutch” is an old euphemism for the Pennsylvania Dutch well-to-do, the merchants and professionals who lived in towns as well as the Grossbauer, the large landholders whose fi ne stone ...
Chapter 3. Our Dumpling Culture and the "Swabian Third"
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The Swabians of Baden-Württemberg were attracted to Pennsylvania because they were for the most part Lutheran Protestants, unlike Catholic Bavarians who headed for New York or the Midwest, and ...
Chapter 4. Seimawe: Tourism Reshapes a Food Icon
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In plain English the Pennsylvania Dutch word Seimawe means “sow’s stomach,” although this is commonly translated as “pig stomach.” This is one of the iconic dishes of Pennsylvania Dutch cuisine, and ...
Chapter 5. The Buckwheat Dutch: " We Ain't Towner"
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The rural poor among the Pennsylvania Dutch have never been given much notice in regional literature, even though most of the practitioners of folk medicine (or powwow doctors, as they are called) came ...
Chapter 6. The Creation of the "Amish Table"
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The fl owering of Amish food tourism during the 1930s and its gradual preemption of the neideitsch culinary movement was not a spontaneous development. Certain local and international events did indeed ...
Chapter 7. The Cabbage Curtain
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Unlike the Berlin Wall or the fortifi ed borders that once divided Europe, the “cabbage curtain” is invisible and crisscrosses the Pennsylvania landscape like the willy-nilly fl ight of a distelfi nk. Yet it is ...
Chapter 8. Waffle Palaces
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There is an old Pennsylvania Dutch saying: weeche Waffle sin Dudelarewet ferlore, which means “soft waffles are love’s labor lost.” In the Pennsylvania Dutch universe, there is probably nothing worse than a soft ...
Chapter 9. Consider the Groundhog
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There was a time not too long ago when eating groundhog was fairly common throughout rural America, and a reasonable argument could be made that it is probably a lot healthier as food than hamburgers, French ...
Chapter 10. The Amish Table Goes Dutch
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There are several Amish tables. One represents the sum total of what real Amish families eat on any given day of the week. Aside from such traditional foods as scrapple and sauerkraut, it is here that we find ...
Chapter 11. The Kutztown Folk Festival
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The origin of the Kutztown Folk Festival is fairly straightforward, and I was fortunate to interview one of its cofounders, Dr. Don Yoder, who revealed much about the way in which Pennsylvania Dutch food ...
Chapter 12. New Dutch Cuisine and the Greening of the Amish
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The Neideitsche Kiche did not begin as a revolution as nouvelle cuisine did in France. There was no overnight change; its advocates were scattered and tentative; and no one individual gave voice and form to ...
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The recipes in this section are arranged alphabetically according to their English names. Beginning on page 278 there is a list of recipes divided into categories, such as soups or poverty dishes, so that you will have ...
Recipes by Category
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Glossary of Pennsylvania Dutch Food Terms
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Since the core material in this book was assembled over the course of forty years of fieldwork, the list of people to whom I owe special gratitude is exceptionally long, and several of them have passed away. Permit me ...
Page Count: 304
Illustrations: 59 illus.
Publication Year: 2013