{"product_id":"as-american-as-shoofly-pie-9780812223866","title":"As American as Shoofly Pie","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eCelebrated 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"Weaver seems to have had a ripping good time unmasking the fake Pennsylvania Dutch tourist culture, with its hex signs (bogus) and windmills (faux) and buffets designed to fill up busloads of tourists on a budget. . . . At the same time, Weaver has taken seriously his mission to rediscover the foods of his ancestors, interviewing hundreds of people over 30 years.\" * NPR's \u003ci\u003eThe Salt\u003c\/i\u003e *\u003cbr\u003e\"Weaver's book, written in a straightforward, journalistic style, is an important addition to the work surrounding food studies. He incorporates primary documents, including a compilation of important recipes; literature; personal interviews; and historical cookbooks, to report the history and development of the cuisine. This pioneering research lays the groundwork both for further exploration of Pennsylvania Dutch cookery as well as the identification and study of other regional diets that, as a whole, form an American cuisine.\" * \u003ci\u003eJournal of American Culture\u003c\/i\u003e *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eIntroduction. Deep Fried Meets Dutchified: Food Mirrors the Culture\u003cbr\u003e Chapter 1. It Began in Bethlehem\u003cbr\u003e Chapter 2. The Hasenpfeffer Dutch: The Urban and Rural Elites\u003cbr\u003e Chapter 3. Our Dumpling Culture and the \"Swabian Third\"\u003cbr\u003e Chapter 4. Seimawe: Tourism Reshapes a Food Icon\u003cbr\u003e Chapter 5. The Buckwheat Dutch: \"We Ain't Towner\"\u003cbr\u003e Chapter 6. The Creation of the \"Amish Table\"\u003cbr\u003e Chapter 7. The Cabbage Curtain\u003cbr\u003e Chapter 8. Waffle Palaces\u003cbr\u003e Chapter 9. Consider the Groundhog\u003cbr\u003e Chapter 10. The Amish Table Goes Dutch\u003cbr\u003e Chapter 11. The Kutztown Folk Festival\u003cbr\u003e Chapter 12. New Dutch Cuisine and the Greening of the Amish\u003cbr\u003e RECIPES\u003cbr\u003e Almond Fingers (Mandelschnidde)\u003cbr\u003e Amish Roast (Amische Roascht)\u003cbr\u003e Apple Schnitz and Dumplings (Schnitz-un-Gnepp)\u003cbr\u003e Apple Schnitz Pie (Ebbelschnitz Boi)\u003cbr\u003e Apple Soup for Christmas (Ebbelsupp fer Grischdaag)\u003cbr\u003e Baked Potato Fingers (Schpeckgrumbiere odder Grumbiere Schniddlen)\u003cbr\u003e Basic Gumbis (Grundrezept fer Gumbis)\u003cbr\u003e Beer Cheese Soup (Bierkees Supp) with Ham-and-Cheese Dumplings (Gnepp fun Schunkefleesch-un-Kees)\u003cbr\u003e \"Boy's Bits\" (Buweschpitzle)\u003cbr\u003e Bread Crust Pancakes (Gruscht Pannkuche)\u003cbr\u003e Bread Soup or Wild Mushroom Casserole (Brodsupp odder Morchelschlupper)\u003cbr\u003e Browned Flour Soup (Gereeschte Mehlsupp)\u003cbr\u003e Buckwheat Cakes (Buchweetze Pannkuche)\u003cbr\u003e Cabbage Dumplings (Grautgnepp)\u003cbr\u003e Catfish Gravy and Dried Corn Waffles (Katzefisch un Gedarrte Welschkarn Waffle)\u003cbr\u003e Chicken Gravy and Ham Waffles (Hinkel un Schunkefleesch Waffle)\u003cbr\u003e Chopped Soup (Gehacktesupp)\u003cbr\u003e Christmas Preserve (Grischdaags Siesses)\u003cbr\u003e Christmas Shoofly Pie or Honey Shoofly Pie (Grischdaags Riwwelboi odder Hunnich Riwwelboi)\u003cbr\u003e Colonel Tilghman Good's Venison Cutlets ('em Kernel Good sei Harsch Schnidde)\u003cbr\u003e Dried Corn Pie with Chicken and Saffron (G'darrte Welschkarn Boi mit Hinkelfleesch un Safferich)\u003cbr\u003e Dunk Babies Christmas Cookies (Dunke Bobblin)\u003cbr\u003e Filling (Fillsel)\u003cbr\u003e Fried Potato and Sauerkraut Sandwich or Backet Sandwich (Gebrotne Grumbier Sandwich mit Sauergraut odder Backet Sandwich)\u003cbr\u003e Funnel Cake (Drechterkuche)\u003cbr\u003e Grated Potato Soup (Geriewwenesupp)\u003cbr\u003e \"Hairy\" Dumplings (Hooriche Gnepp)\u003cbr\u003e Hot Bacon Dressing with Eggs (Heese Schpecksass mit Oier)\u003cbr\u003e Jenny Lind Pie (Da Jenny Lind ihre Tschintscher-Brod Boi)\u003cbr\u003e Lemon-Rice Pie (Lemmon-Reis Boi)\u003cbr\u003e Lepp Cakes (Leppkuche) with Glaze Icing (Zucker Glessur)\u003cbr\u003e Mock Fish (Blinde Fische)\u003cbr\u003e Mock Fish or Rivvel Fish (Blinde Fische odder Riwwelfische)\u003cbr\u003e Mock Rabbit (Blinder Haas)\u003cbr\u003e Mock Scrapple (Blinder Panhaas)\u003cbr\u003e Onion Sauce (Zwiwwelsass)\u003cbr\u003e Onion Tart (Zwiwwelkuche) with Cornmeal Crust (Welschkarn Gruscht)\u003cbr\u003e Peach and New Potato Stew (Geschmorde Pasching un Neie Grumbiere)\u003cbr\u003e Peach and Yellow Tomato Pie (Pasching un Geele Tomats Boi)\u003cbr\u003e Peach Schnitz Dumplings (Paschingschnitz Gnepp)\u003cbr\u003e Peas and Bacon (Arrebse-un-Schpeck)\u003cbr\u003e Pickled Okra with Summer Sausage (Gepickelte Okra mit Summerwarscht)\u003cbr\u003e Pit Cabbage (Grundrezept fer Gruwegraut)\u003cbr\u003e Pit Cabbage with Pork (Gruwegraut mit Seifleesch)\u003cbr\u003e Potato Balls (Grumbiere Balle)\u003cbr\u003e Potato Pocket Dumplings with Sorrel Gravy (Grumbiere Mauldasche mit Sauerampel Dunkes)\u003cbr\u003e Potato Potpie with Saffron (Grumbiere Botboi mit Safferich) Potpie Dough (Botboi Deeg)\u003cbr\u003e Potato Schales (Grumbiere Schales)\u003cbr\u003e Punxsutawney Spice Cookies (Punxsutawney Schpeiss-Kichelcher)\u003cbr\u003e Sauerkraut (Grundrezept fer Sauergraut)\u003cbr\u003e Sauerkraut Half-Moon Pies (Sauergraut Daschekuche odder Halbmund Boi)\u003cbr\u003e Shoofly Pie (Melassich Riwwelboi)\u003cbr\u003e Sour Marinated Rabbit (Hasenpfeffer)\u003cbr\u003e Sour Marinated Rabbit in Hash Browns (Grumbier Gehacktes mit Haasepeffer odder Haasepeffer Haesch)\u003cbr\u003e Steamed Yeast Dumplings (Dampfgnepp)\u003cbr\u003e Stewed Squirrel with Steamed Dumplings (Geschmorder Eechhaas mit Dampfgnepp)\u003cbr\u003e Stuffed Pig Stomach\u003cbr\u003e —with Mashed Potato Filling (Seimawe mit Grumbiere Fillsel)\u003cbr\u003e —with Meat Filling (Seimawe mit Fleesch Fillsel)\u003cbr\u003e Sweet-and-Sour Marinated Shad (Siess-un-Sauere Schaed)\u003cbr\u003e Sweet Buckwheat Bread (Siess Buchweetzebrod)\u003cbr\u003e Sweet Gribble Pie (Siesse Grippelboi)\u003cbr\u003e Thick Milk Pie (Clabber Pie) or Slop Tart (Dickmillich Boi odder Schlappkuche)\u003cbr\u003e Trinkle's Lehigh County Corn Pie ('em Joseph Trinkel sei Lechaw Kaundi Welschkarn Boi)\u003cbr\u003e Recipes by Category\u003cbr\u003e Glossary of Pennsylvania Dutch Food Terms\u003cbr\u003e Notes\u003cbr\u003e Bibliography\u003cbr\u003e Index\u003cbr\u003e Acknowledgments\u003c\/p\u003e","brand":"University of Pennsylvania Press","offers":[{"title":"Default Title","offer_id":49405704798551,"sku":"9780812223866","price":25.19,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780812223866.jpg?v=1730493340","url":"https:\/\/bookcurl.com\/products\/as-american-as-shoofly-pie-9780812223866","provider":"Book Curl","version":"1.0","type":"link"}