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Regional Foods of Pennsylvania: The Dutch Country
Start Date: 3/31/2014Start Time: 4:00 PM
End Date: 3/31/2014End Time: 9:00 PM

Event Description

Regional Foods of Pennsylvania: The Dutch Country will explore of the state’s five culinary regions as described on the website of the Keystone Center. The course will focus be on the Pennsylvania Dutch Country which encompasses 25 counties, thus the largest of the food regions. Culinary history, food terms, foodways, cooking techniques, basic dishes and their preparation will be covered. Each class will comprise a lecture followed by a cooking class dealing with the day’s theme of discussion. Take part in this history-making class: This is the first time Pennsylvania Dutch cuisine has been taught on a university level. 

Course:   Regional Foods of Pennsylvania: The Dutch Country

Date:   Monday, March 31 thru June 2, 2014 (10 weeks)

Time:   4 PM to 9 PM

Location:   101 N. 33rd Street (Paul Peck Problem Solving and Research Building)

Instructor:   William Woys Weaver, PhD

Fee for non-matriculated students:   $495.00 (includes cost of cooking classes)

Registration:   Registration is Open

Text:    As American As Shoofly Pie (University of Pennsylvania Press, 2013) 

 
Contact Information:
Name: Erica Friedman
Phone: 215-895-2836
Email: elf22@drexel.edu
Will Weaver textbook
Location:
Paul Peck Problem Solving and Research Building
101 N. 33rd St, 6th Floor
Audience:
  • Alumni
  • Parents & Families
  • Public
  • Staff

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