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One of the finest sources for studying authentic American fold diet, the 1853 facsimile edition presented here contains a wealth of recipes and folk wisdom from the Quakers, Tidewater South, and Pennsylvania Germans. This volume, with an extensive introduction and glossary, is the first attempt by an American food historian to analyze the cookery of the Quakers.
Author Biography
William Woys Weaver is an internationally known food historian and author of 22 books, including As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine, also available from the University of Pennsylvania Press.
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