An overview of the story of Germans who came to America during the 1600s, 1700s, and 1800s, focusing on descriptions of the German settlers' food preferences and continuing influences on American foodways. Published 2003. 25 recipes, 128 research notes, 36 pages. 5.5 x 8.5 inches. Soft cover, saddle-stitched. ISBN-10: 1-929384-00-9. ISBN-13: 978-1-929384-00-6.
An impressive number of endnotes, detailing sources of information, make German Cooking in America by Patricia B. Mitchell a must-have for those interested in American manifestations of German culture and foodways. Fascinating, and often funny, quotations from the early days of our nation make the book entertaining to read. (Old German proverbs are instructive, if not always in harmony with today's mindset.)
German Cooking in America shows the connection between New World German cookery and the foods of the homeland. Information about big barns, big horses, and big crops also inform the reader.
Be sure to try such recipes as “Sauerkraut Sandwiches” (!), “Hoppelpoppel,” “Calesbashtumbas,” and “Bavarian Spinach.”
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Copyright © 2003–2020 Patricia B. Mitchell.