Patricia Mitchell's newly-completed German Cooking in America became available for shipment on February 26, 2003.
The book is an overview of the story of Germans who came to America during the 1600's, 1700's, and 1800's, focusing on descriptions of the German settlers' food preferences. It explores the significant contributions of German foods and techniques to America's eating patterns.
“Both my husband and I could be classified among America's ‘hidden Germans,’” says Patricia. “Our ancestors include numerous German immigrants of the 1700's. Our families became thoroughly ‘Americanized’ many generations ago, so as youngsters we were not conscious of any German cultural connection. A look at German influences in America makes those connections suddenly obvious.”
German Cooking in America is a 36-page document packed with many anecdotes and early quotations, 23 recipes, and 128 research notes. It is the 52nd title on Patricia's current list of books in print, and follows earlier abbreviated looks at German food influences in her At the Table in Colonial America (1994) and Mountain Foodways: Flavors of Old Europe on the Southern Frontier (2000).
Portions of the text are based on responses from readers of this website and of Myra Vanderpool Gormley's RootsWeb and newspaper column “Pioneer Cooking: A Slice of Genealogy,” June 14, 2000. Responses included many hand-me-down German-American family recipes and anecdotes, some of which have been included, with credit, in the book.
Patricia expresses her deep appreciation: “A million thank-you's! It is you readers who have given me a worthwhile outlet for creativity.”
Copyright © 2000–2003 Patricia B. Mitchell.