Celebrated food historian and cookbook writer William Woys Weaver delves deeply into the history of Pennsylvania Dutch cuisine to sort fact from fiction in the foodlore of this unique American culture.
William Woys Weaver is an independent food historian and author of numerous books, including Culinary Ephemera: An Illustrated History and Sauerkraut Yankees: Pennsylvania Dutch Food and Foodways. He also directs the Keystone Center for the Study of Regional Foods and Food Tourism and maintains the Roughwood Seed Collection for heirloom food plants.
