Pennsylvania
German Cooking
Artists:
Nancy
Roan (Master Artist)
Gail Albert (Apprentice)
Description
of the Art Form
The
foodways of the first Germanic immigrants were brought to Pennsylvania
in 1638. These culinary traditions developed into what we now know
as Pennsylvania Dutch cooking. With the addition of new world influences
from non-German neighbors as well as the unfamiliar food here, a
new environment, and a lifestyle in a new land gave us our unique
and sometimes unusual dishes.
Nancy
Roan (Master Artist)
Place
of Birth: Pennsylvania
Current Place of Residence: Bechtelsville , PA
Artist
Statement
I
grew up in a household where Pennsylvania German foods were always
on the table and as the only things I knew until I went to high
school. My family seldom ate out. In helping my mother I remember
her allowing me to add the water to her pie crust crumbs and cutting
pork fat at butchering time to prepare it for rendering. I can still
feel my cold hands and the blisters from the knife handle. Later
I began to talk to “old timers” about their food memories. Still
late I was introduced to the Goschenhoppen Historians and found
a niche and a place where others had like interest. I feel strongly
about preserving the foodways of the Pennsylvania Dutch or else
I would not have spent so much time and energy pursuing this study.
We
need to acquaint young people with their ethnic heritage. The Pennsylvania
Dutch influences in our community are becoming less and less every
day. It is said that the food traditions are often the last vestiges
of a culture’s traditions, and providing continually through this
apprenticeship is one way to keep the tradition alive. Food is an
excellent medium for getting our attention. Everybody eats. Food
speaks.
Accomplishments/milestones
Education:
Stetler
School , Upper Frederick Township
, PA through the 8 th grade
Graduate,
East Greenville High School , East Greenville , PA
Experience:
•
Served as Food Consultant for the Goschenhoppen
Folk Festival for 40 years
•
Researched, coordinated, and hearth
cooked full course dinners for 30 guests at the 1736 Henry Antes
house since 2002
Teaching
Experience:
•
Taught hearth-cooking classes at the
Henry Antes house for the Mennonite Historians of Eastern Pennsylvania,
Inc. and the Goschenhoppen Historians, Inc.
•
Taught hearth cooking and bake oven
classes at Historic Schaefferstown, Lebanon County for the first
time in 1976 and on many occasions since
•
Taught at the Peter Wentz Farmstead
and Heckler Plains in Montgomery County
•
Demonstrated and baked traditional hearth
rye bread in the bake oven for House Tours sponsored by the Goschenhoppen
Historians
•
Conducted hearth-cooking classes her
home for the Mennonite Heritage Center , Montgomery County , and
the Goschenhoppen Historians
•
Lectured on Pennsylvania German foods
on a number of occasions
•
Prepared and served traditional Pennsylvania
German foods and lectured on historical context for the Schwenkfelder
Library and Montgomery County and for the Heritage Center Museum
of Lancaster County
•
Served on the faulty of the Landis Valley
Institute, Lancaster County with Pennsylvania German Scholar Alan
G. Keyser
•
Presented on various aspects of Pennsylvania
German culture to classes in local schools
Articles/Publications
•
Committee chairperson and editor-in-chief,
Boyertown Cookery Book, a reprint and reinterpretation of the original
•
Written articles on Pennsylvania German
foodways and cooking techniques for The Gochenhoppen Region
(Goschenhoppen Historians), Der Reggeboge
(Pennsylvania German Society); and The Journal of
the Center for Pennsylvania German Studies
( Millersville University )
Gail
Albert (Apprentice)
Place
of Birth: Pennsylvania
Current Place of Residence: Boyertown , PA
Artist
Statement
I
have been familiar with these types of foods since my childhood,
and have learned some skills from my grandmother, mother, and aunts.
In 1981, I became involved with the Goschenhoppen Folk Festival
where I gain more experience in 18 th and 19 th century Pa. Dutch
food preparation as well as the opportunity to use my skills on
a cook stove. I enjoy cooking and am particularly interested in
gaining more knowledge in this area. I find it an exciting challenge
to prepare foods that are still eaten today, but prepared by methods
other that 21 st century.
Accomplishments/milestones
Experience:
•
Participated in Schaefferstown, Lebanon
County 18 th century program in the early 1980’s
•
Began participating in the Goschenhoppen
Folk Festival at age 16 in 1981
•
1981-1990: Responsibilities at Goschenhoppen
Folk Festival included assisting with the preparation of 19 th century
food stuffs
•
1991-present: Increased responsibilities
at the Goschenhoppen Folk Festival and assisted in the planning
for the festival
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