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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., Scott Wooley

Theses and Dissertations

“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 …