CHAPTER 12. New Dutch Cuisine and the Greening of the Amish

Kapitel in diesem Buch

1. Frontmatter i
2. Contents v
3. INTRODUCTION. Deep Fried Meets Dutchified: Food Mirrors the Culture 1
4. CHAPTER 1. It Began in Bethlehem 11
5. CHAPTER 2. The Hasenpfeffer Dutch: The Urban and Rural Elites 27
6. CHAPTER 3. Our Dumpling Culture and the “Swabian Third” 35
7. CHAPTER 4. Seimawe: Tourism Reshapes a Food Icon 42
8. CHAPTER 5. The Buckwheat Dutch: “We Ain’t Towner 49
9. CHAPTER 6. The Creation of the “Amish Table ” 67
10. CHAPTER 7. The Cabbage Curtain 87
11. CHAPTER 8. Waffle Palaces 97
12. CHAPTER 9. Consider the Groundhog 109
13. CHAPTER 10. The Amish Table Goes Dutch 119
14. CHAPTER 11. The Kutztown Folk Festival 149
15. CHAPTER 12. New Dutch Cuisine and the Greening of the Amish 169
16. Recipes 178
17. Recipes by Category 276
18. Glossary of Pennsylvania Dutch Food Terms 278
19. Notes 285
20. Bibliography 291
21. Index 305
22. Acknowledgments 317