Pennsylvania Scrapple : A Delectable History.

ISBN:

9781439662984

Title:

Author:

Strauss, Amy.

Personal Author:

Strauss, Amy.

Physical Description:

1 online resource (120 pages)

Series:

American Palate

Contents:

Intro -- Title Page -- Copyright -- Contents -- Acknowledgements -- Introduction -- 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? -- Appendix I. Get in the Kitchen: Scrapple Recipes to Spark a Meaty Love Affair -- Appendix II. Your Philadelphia Scrapple Guide Book -- Bibliography -- About the Author.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Cooking-History.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2017

Publication Information:

Chicago :

Arcadia Publishing Inc.,

2017.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.50900000000001	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

"[Strauss] traces the history and culture of the Pennsylvania Dutch staple and checks-in on chefs who are creating exciting new ways to eat it." -- Philly Grub The name may remind you of a certain word-based board game, but scrapple has been an essential food in Mid-Atlantic kitchens for hundreds of years, the often-overlooked king of breakfast meats. Developed by German settlers of Pennsylvania, scrapple was made from the "scraps" of meat cut from the day's butchering to avoid waste. Pork trimmings were stewed until tender, ground like sausage, and blended with broth, cornmeal, and buckwheat flour. Crispy slabs of scrapple sustained the Pennsylvanians through the frigid winter months and brutal harvest months, providing them with a high-energy and tasty breakfast meal that people enjoy even today. "Strauss digs deep into what makes the divisive breakfast staple so misunderstood, yet so important to its home state." -- Lehigh Valley Live

Author Notes

Amy Strauss is a food and drink writer and editor living in Philadelphia. With a knack for uncovering the beauty in all things delicious, she takes to the streets of the City of Brotherly Love and beyond to discover its stories and relay them to you on a silver platter. With a decade of publishing experience in print and online publications for outlets like Philly Beer Scene, Edible Philly, the Spirit News, the Town Dish, Main Line Today magazine, Southwest Airlines, OpenTable, BlackBook, Philadelphia City Paper and Drink Philly, among others, she's hungry, she's eager and she loves to have her cake (and eat it, too). Beyond food and drink journalism, Amy is experienced with building creative content for brands like Campbell Soup Company, Victory Brewing Company, Iron Hill Brewery & Restaurant, Garces Group, Airgas and more. She's obsessed with her Pennsylvania Dutch heritage, slices of funfetti cake and not giving up hope for the Philadelphia 76ers. Follow her ongoing culinary pursuits on Instagram at @amystrauss or online at www.amystrauss.com.