"Cooking Throughout the Year with the Pennsylvania Dutch"
Sponsored by Department of German
Wednesday, October 2, 2013
This talk will look at the various foods grown, preserved or made throughout the calendar year by the Pennsylvania Dutch. Beginning with Fasnacht Day, the talk will describe the harvest, Christmas and New Year’s cooking seasons. Since transportation and preservation methods were limited in the early days, much of Pennsylvania Dutch cooking consisted of food grown and harvested at home in the garden or on the farm. Through necessity they were early-day locavores. The research for this presentation was partially funded by the Council on the Arts as part of a program in which Nancy Roan, a master cook, trained an apprentice in the preparation of traditional foods.
Nancy Roan began cooking at an early age with her mother and has cooked professionally and researched traditional foods for the last 45 years. Roan has taught hearth cooking and baking in the outdoor bake oven, and has published food articles, sharing her recipes and findings in numerous publications. An expert quilter, she has studied local quilt traditions and published her research.
Alan G. Keyser has studied the folkways of the Pennsylvania Dutch for more than 50 years. He began his tutelage under his grandparents and continued with Alfred L. Shoemaker and Thomas R. Brendle. His research includes foodways and other aspects of Pennsylvania Dutch daily life. He has lectured and written on many subjects including the Pennsylvania German Garden, hand woven textiles and architecture.
Reception to follow in the lobby of Stager Hall.
This event is open to the public.
Free; no tickets required.