Funnel cakes and whoopie pies? Sure. But is that really the entire story? Far from it. This scholarly tome from the director of the Keystone Center for the Study of Regional Foods and Food Tourism, located at the historic Lamb Tavern in Devon, draws on decades of research and ethnographic exposure, plus the documentation of more than 1,600 Pennsylvania Dutch dishes. The book successfully separates the wheat from the chaff when it comes to fact and tourist-driven fiction to document a fascinating 300-year evolution.
Staff Picks: As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine
By William Woys Weaver; University of Pennsylvania Press, 336 pages
