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Eating German, the American Way : = German and American Cooking Traditions, Potato Salad, and the Culinary Assimilation of German Immigrants, 1820-1920.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Eating German, the American Way :/
Reminder of title:	German and American Cooking Traditions, Potato Salad, and the Culinary Assimilation of German Immigrants, 1820-1920.
Author:	Wooley, Scott.
Description:	1 online resource (146 pages)
Notes:	Source: Dissertations Abstracts International, Volume: 84-11, Section: B.
Contained By:	Dissertations Abstracts International84-11B.
Subject:	History. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=30424562click for full text (PQDT)
ISBN:	9798379542900

Eating German, the American Way : = German and American Cooking Traditions, Potato Salad, and the Culinary Assimilation of German Immigrants, 1820-1920.
Wooley, Scott.

Eating German, the American Way :German and American Cooking Traditions, Potato Salad, and the Culinary Assimilation of German Immigrants, 1820-1920. - 1 online resource (146 pages)

Source: Dissertations Abstracts International, Volume: 84-11, Section: B.

Thesis (Ph.D.)--Mississippi State University, 2023.

Includes bibliographical references

"Eating German, the American Way" explores how and why the mayonnaise-based potato salad came to be a staple of American culinary tradition. It examines how native-born Americans and German immigrants in the nineteenth century identified themselves based on their culinary traditions and what they ate and how the interactions between, and accessibility of, those traditions created a new identity based on the sharing of recipes as the two groups mingled and assimilated to each other. It uses food as a way to understand the processes of assimilation by defining the distinctions between the two groups based on their separate repertoire of recipes, looking at the obstacles to the adoption of ingredients or techniques, and engaging with the primary sites of contact that facilitated the mixing of the cuisines to create a shared culinary identity. Cookbooks are used to establish the boundaries which defined German and American cuisine and introduce the first obstacle to be overcome, the language barrier. Magazines removed the language barrier and created the opportunity for more direct interaction between readers from both traditions, but also introduced another obstacle in the perceptions and preconceptions each group had regarding the other. Changes in the understanding of diet and nutrition in the closing decades of the century introduced another obstacle as attempts to standardize and control what Americans ate limited or excluded the contributions of immigrant groups and the language of control and standardizations reinforced preconceptions and the effects of "othering." Restaurants and ethnic groceries functioned as the sites of direct contact, exposing native-born Americans to the food offerings of German immigrants, and providing direct access to both complete dishes and the ingredients needed to recreate them at home. As native-born Americans and German immigrants interacted and overcame these obstacles, they shared the recipes that defined them and created a new definition of what it meant to eat American food and a new identity as American eaters.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2023

Mode of access: World Wide Web

ISBN: 9798379542900Subjects--Topical Terms:

516518
History.
Subjects--Index Terms:

AssimilationIndex Terms--Genre/Form:

542853
Electronic books.

Eating German, the American Way : = German and American Cooking Traditions, Potato Salad, and the Culinary Assimilation of German Immigrants, 1820-1920.
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