Author explores authentic Pennsylvania Dutch cuisine

05/9/2013 | National Public Radio

Writer William Woys Weaver explores the cuisine of his Pennsylvania Dutch ancestors, some of whom were wealthy enough to dine on rabbit braised in wine while many lived mostly on meatless meals. After writing his book, "As American As Shoofly Pie," Weaver is talking with Pennsylvania chefs about reviving the best parts of the cuisine. "Because they were poor, they had to be creative. They were eating ramps. They were eating wild asparagus. They were eating huckleberries. Of course, the Victorians wanted everything in white sauce and looked down their noses at [that food]. But we can see it as something very close to the land."

View Full Article in:

National Public Radio

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations