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As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine William Woys Weaver. Philadelphia: University of Pennsylvania Press, 2013.
A proliferation of books has appeared examining the unique cuisine of the American South such as John Egerton's Southern Food (1987), Fiigh on the Hog: A Culinary Journey from Africa to America (2011), and Foodways from The New Encyclopedia of Southern Culture (2007). All of these books document the history of Southern cuisine and investigate the manner in which food signifies a culture. In the midst of this explosion of books exploring the foodways of the South, there has been little published which examines other important regional American foodways. William Woys Weaver's As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine lays important groundwork for researchers involved with exploration of regional cuisines outside of Southern foodways and their effect on the concept of an American cuisine. Weaver validates the importance of the Pennsylvania Dutch cuisine by noting, "the foods and foodways of the Pennsylvania Dutch represent the largest regional land-based cookery in the United States in terms of square miles...