Visitors to the Pennsylvania Dutch country in Pennsylvania are usually delighted with the unique food tradition that survives there among the hills and small, well-tended farms. Ultimately based on the rich cookery of the peasants and small townspeople of the Rhineland and Switzerland, "Dutch" cookery has expanded into the new foodstuffs and materials that America has to offer, and it is one of the gastronomic treats of the country. Dishes such as apple soup, baked bananas, Dutch liver dumplings, spaetzle and braten, walnut shad, and oyster peppers are enjoyed by almost everyone. One of the difficulties about Dutch cookery, however, is that is always has been a home cooking style within a closely knit community, and it does not go by cookbooks. Until this book appeared, the best that one could do was to try to cadge an occasional recipe from a Dutch acquaintance or a local inn. Mr. George Frederick, one-time president of the Gourmet Society of New York, was in an unmatched position to record the delights of Dutch cookery. Himself a native Pennsylvania Dutchman, with access to countless kitchens and family cooking secrets, he was also a gourmet of international stature. He has gathered together 358 recipes that show the Dutch tradition at its strongest, all dishes with the unique savor that distinguishes them from their occasional counterparts in other cooking systems. His book is so good that it in turn has been taken over by many Pennsylvania resorts as the official cookbook. To list only a few of the mouthwatering recipes that Mr. Frederick gives in clear, accurate recipes that you can prepare: Dutch spiced cucumbers, raspberry sago soup, pretzel soup, squab with dumplings Nazareth, shrimp wiggle, Dutch beer eel, sherry sauerkraut, cheese custard, currant cakes, and many fine dumplings, pancakes, and soups . All types of food are covered.

More than 200 recipes from the leading museum on Pennsylvania Dutch culture Convenient lay-flat spiral binding Historic background of food and foodways The culture of the Pennsylvania Dutch is preserved at Landis Valley Museum in Lancaster, Pennsylvania. This volume produced in association with the museum presents food and foodways essential to seasonal events and holidays of the calendar year, from New Year's Day to Christmas, barn raisings to quilting bees. More than 200 recipes are offered, both traditional and modern, including such favorites as chicken corn soup, onion bread, Fastnachts, shoofly pie, pepper cabbage, red beet eggs, apple butter, corn fritters, Lebkuche, funnel cake, clear toy candy, bellyguts, soft pretzels, scrapple, sausage, pig stomach, roasted ham, chicken pot pie, pork and sauerkraut, fried rabbit, dandelion wine, and cherry bounce.

Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.

Richly illustrated guide to Pennsylvania Dutch culture and craftsmanship, including measured drawings for building 50 representative pieces: chairs, tables, desks, many more. 250 illustrations. Bibliography.

This authoritative work was, at the time of its first publication, the first full-length book to cover in detail the collecting of Pennsylvania "Dutch" furnishings and crafts. It was subsequently redesigned and enlarged, to make it again available in this more ample format it deserves. The Pennsylvania Dutch country may be said to have been "discovered" by collectors in the 1920s and 1930s. These unique people, with their old-world customs and colorful folk art, have created in America an authentic genre, with a flavor much in vogue among experienced decorators, as well as amateur collectors. Earl F. Robacker, a native Pennsylvanian and a collector himself, introduces this volume with a general discussion of characteristic Dutch country art forms and craftsmanship, emphasizing its authentic "peasant" quality in contrast to the more elegant styles of other early American furnishings. Chapter by chapter he discusses typical pieces of furniture, china, kitchenware and other articles, giving careful descriptions of each important piece, its availability, and most important, the rules for a collector to keep in mind when on the trail of real Pennsylvania Dutch "stuff." This volume offers a thorough orientation in Pennsylvania Dutch country antiques and makes fascinating reading for anyone interested in the general subject of old furnishings. As the first volume to assemble the scattered and fragmentary information on the subject, it is an invaluable guide for those who merely want to achieve authentic atmosphere in home decoration. Many fine illustrations supplement the text, and a partial list of museum collections gives additional guidance. The book contains a full discussion of the basic principles of Pennsylvania Dutch decoration, and an appraisal of the quality of reproductions available on the market.

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.

Bestselling classic with historical accounts, full-color vintage images, and a selection of recipes from Pennsylvania's Christmas past Originally published in 1959 and written by one of the seminal figures in American folklife studies, this classic work examines the folk origins of Christmas in the Keystone State. Composed of interviews and contemporary newspaper reports, it records holiday traditions from the eighteenth century through the early twentieth century, including mummers, Christ-Kindel and Kriss Kringle, Christmas trees and trimming, Belsnickels, the Philadelphia carnival of horns, Moravian pyramids and putzes, Pittsburgh firecracker celebrations, and holiday treats. Now with full-color images, this edition includes Don Yoder's new expanded afterword on recent research of Christmas customs and a selection of traditional recipes.

Over 125 original recipes provide clear instructions for such delights as crusty farm breads, peasant one-pot dinners, luscious spring soups, and light, sophisticated salads made with regional specialties like spelt and hickory nuts. Now more than ever, Americans are seeking the healthful foods associated with the Pennsylvania Dutch concept of Bodegeschnack, or "having the taste or flavor of the land". The heartland of this cookery style is a 15-county area in southeastern Pennsylvania, but it also spreads deep into the Midwest, the upper South, and_Canada and includes the Amish, Mennonites, and Moravians, among other peoples. Both a cultural history and a practical cookbook, this volume not only tells us how to make Roast Turkey with Pepper Hash, but also explains how to ward off witch hexes and kitchen goblins.

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 unique American culture.