Pennsylvania scrapple : a delectable history / Amy Strauss.

Format:

Book

Author/Creator:

Strauss, Amy, author.

Language:

English

Subjects (All):

Scrapple--Pennsylvania--History.

Scrapple.

Food habits--Pennsylvania.

Food habits.

Pennsylvania Dutch--Food.

Pennsylvania Dutch.

History.

Pennsylvania.

Genre:

History.

Physical Description:

127 pages : illustrations ; 23 cm

Place of Publication:

Charleston, SC : American Palate, 2017.

Summary:

An essential food in Mid-Atlantic kitchens for hundreds of years, scrapple is the often-overlooked king of breakfast meats. Developed by German settlers of Pennsylvania, the slow food byproduct was created to avoid waste in the day's butchering. Pork trimmings were stewed until tender, ground like sausage and blended with the originating broth, cornmeal and buckwheat flour. Crispy slabs of scrapple sustained regional ancestors through frigid winter months and hard-worked harvests. Today, companies such as Habbersett and Rapa still produce scrapple as new generations of chefs create exciting ways to eat the staple. Join author Amy Strauss as she traces the sizzling history and culture of a beloved Pennsylvania Dutch icon. Book jacket.

Contents:

Machine generated contents note: Scrapple 101: Meet the Underappreciated King of Breakfast

Blast from Pennsylvania's Past: How the German Settlers Invented "Pan Rabbit"

Heavyweight Champs: Habbersett and Rapa Scrapple

In Celebration of Meat: Uncovering East Coast Scrapple Festivals

On the Farm: Generations of Families Continue Scrapple-Making Traditions

Behind the Butcher's Doors: Talking Scrapple-Making with Small-Town Butcher Shops

Whole-Animal Butchery Made Scrapple New Again

What's for Breakfast: How to Eat and Prepare Scrapple

Short Order: Classic Restaurants Make Scrapple a Permanent Staple

How Scrapple Became Trendy

You Did What with Scrapple?.

Notes:

Includes bibliographical references (pages 121-123) and index.

ISBN:

9781625858856

162585885X

OCLC:

1006525665

Publisher Number:

99988126466