WorldCat Identities

Weaver, William Woys 1947-

Overview
Works: 50 works in 164 publications in 1 language and 7,596 library holdings
Genres: Encyclopedias  Cookbooks  History  Exhibition catalogs  Bibliography‡vExhibition catalogs  Dictionaries  Recipes  Sources 
Roles: Author, Editor, Translator, Other
Classifications: GT2850, 394.1203
Publication Timeline
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Most widely held works by William Woys Weaver
Encyclopedia of food and culture by Solomon H Katz( Book )

23 editions published between 2002 and 2003 in English and held by 1,565 WorldCat member libraries worldwide

"This stunning source explores the nutritional and cultural impact of food, with articles written by anthropologists, chefs, food historians, nutritionists, agronomists, food stylists, and other food researches. The well-written and informative entries cover the history of regional cuisines, major festivals and feasts, and general subjects that examine the cultural, sociological, and psychological perspectives of food. Encyclopedia of Food and Culture will be a classic for years to come."--"The Top 20 Reference Titles of the Year," American Libraries, May 2004
Heirloom vegetable gardening : a master gardener's guide to planting, growing, seed saving, and cultural history by William Woys Weaver( Book )

6 editions published between 1997 and 2008 in English and Undetermined and held by 645 WorldCat member libraries worldwide

This book is the culmination of some thirty years of firsthand knowledge of growing, tasting, and cooking with heirloom vegetables. A staunch supporter of organic gardening techniques, Will Weaver has grown every one of the featured 280 varieties of vegetables, and he walks the novice gardener through the basics of planting, growing, and seed saving. Sprinkled throughout the gardening advice are old fashioned recipes - such as Parsnip Cake, Artichoke Pie, Pepper Wine, and Henry Ward Beecher's Favorite Turtle Bean Soup - that highlight the flavor of these vegetables. This is the first comprehensive garden book on this subject that also includes meticulous research on the origins and dates of introduction for most of the varieties discussed, as well as fascinating stories and lore about the vegetables. It is illustrated with over one hundred color photographs taken in the author's garden and with over two hundred line drawings and includes a listing of commercial seed and plant stock sources
100 vegetables and where they came from by William Woys Weaver( Book )

6 editions published between 2000 and 2014 in English and held by 618 WorldCat member libraries worldwide

Explores the origins, history, and use of one hundred vegetables; arranged alphabetically by common name
Sauerkraut Yankees : Pennsylvania-German foods and foodways by William Woys Weaver( Book )

5 editions published between 1983 and 2002 in English and held by 361 WorldCat member libraries worldwide

A newly revised edition of a groundbreaking work in the growing field of food history, Sauerkraut Yankees offers recipes from an 1848 Pennsylvania Dutch cookbook, rearranged into chapters with insightful introductory comments on some aspect of each dish-its history, origin, or use-in terms of Pennsylvania Dutch culture. The full gamut of the Dutch diet is represented, from calf's-head soup, sauerkraut, and roasted suckling pig to pickled red beets, egg punch, and mince pie
Sauer's herbal cures : America's first book of botanic healing, 1762-1778 by Christopher Sower( Book )

3 editions published between 2000 and 2001 in English and held by 311 WorldCat member libraries worldwide

"Colonial Americans who needed to relieve a stomach ache, concoct an insect repellent, brew a batch of hair dye, or mix a soothing nerve tonic knew just where to turn: Johann Christopher Sauer's Compendious Herbal, the most popular collection of herbal remedies of the time." "Originally written in German by a Philadelphia apothecary and printer (who along with his father were business rivals of Ben Franklin), the secrets of this long-lost classic have now been recovered through the translation of food historian William Woys Weaver. Adding descriptions of the 266 plants listed, period woodcuts, and cultural information that place Sauer's advice in its historical context, Weaver has made this treasury of herbal lore accessible to today's readers while preserving the unique mixture of quaint advice, common sense, ancient wisdom, and practical gardening knowledge that made the original so useful and endearing."--Jacket
Pennsylvania Dutch country cooking by William Woys Weaver( Book )

6 editions published between 1993 and 1997 in English and held by 302 WorldCat member libraries worldwide

A Quaker woman's cookbook : the Domestic cookery of Elizabeth Ellicott Lea by Elizabeth E Lea( Book )

7 editions published between 1982 and 2004 in English and held by 300 WorldCat member libraries worldwide

Culinary ephemera : an illustrated history by William Woys Weaver( Book )

9 editions published between 2010 and 2014 in English and Undetermined and held by 295 WorldCat member libraries worldwide

"This collection, a trove of designs, appealing colors, and forgotten motifs that stir the imagination, features an unprecedented assortment of ephemera, or paper collectibles, related to food. It includes images of postcards, match covers, menus, labels, posters, brochures, valentines, packaging, advertisements, and other materials from nineteenth- and twentieth-century America. It follows this paper trail to broader themes in American social history such as diet and health, alcoholic beverages, and Americans abroad."--Publisher
The Christmas cook : three centuries of American Yuletide sweets by William Woys Weaver( Book )

5 editions published in 1990 in English and held by 261 WorldCat member libraries worldwide

Food and drink in medieval Poland : rediscovering a cuisine of the past by Maria Dembińska( Book )

8 editions published in 1999 in English and held by 223 WorldCat member libraries worldwide

"This is the first book of its kind in English to explore the fascinating culinary history of medieval Poland. It represents the fruits of a twenty-year collaboration between two distinguished food historians, William Woys Weaver and the late Maria Dembinska. Freely adapted from a pioneering work first published by Dembinska in 1963, this new edition explores the subject of Polish medieval cuisine through archaeology, material culture, and ethnography, along with other perspectives and techniques. Topics examined include not just the personal eating habits of kings, queens, and nobles but also those of the peasants, monks, and other social groups not generally considered in medieval food studies."--BOOK JACKET
America eats : forms of edible folk art by William Woys Weaver( Book )

5 editions published in 1989 in English and held by 206 WorldCat member libraries worldwide

As American as shoofly pie : the foodlore and fakelore of Pennsylvania Dutch cuisine by William Woys Weaver( Book )

6 editions published in 2013 in English and held by 91 WorldCat member libraries worldwide

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
Country scrapple : an American tradition by William Woys Weaver( Book )

1 edition published in 2003 in English and held by 84 WorldCat member libraries worldwide

The larder invaded : reflections on three centuries of Philadelphia food and drink : a joint exhibition held 17 November 1986 to 25 April 1987 by Mary Anne Hines( Book )

4 editions published in 1987 in English and held by 60 WorldCat member libraries worldwide

Dutch treats : heirloom recipes from farmhouse kitchens by William Woys Weaver( Book )

3 editions published in 2016 in English and held by 49 WorldCat member libraries worldwide

Thirty-five receipts from "The larder invaded" by William Woys Weaver( Book )

2 editions published in 1986 in English and held by 40 WorldCat member libraries worldwide

Christmas in Pennsylvania : a folk-cultural study by Alfred Lewis Shoemaker( Book )

4 editions published in 2009 in English and held by 34 WorldCat member libraries worldwide

Obesity to Zoroastrianism, Index( Book )

12 editions published in 2003 in English and held by 24 WorldCat member libraries worldwide

Review: "This stunning source explores the nutritional and cultural impact of food, with articles written by anthropologists, chefs, food historians, nutritionists, agronomists, food stylists, and other food researches. The well-written and informative entries cover the history of regional cuisines, major festivals and feasts, and general subjects that examine the cultural, sociological, and psychological perspectives of food. Encyclopedia of Food and Culture will be a classic for years to come."--"The Top 20 Reference Titles of the Year," American Libraries, May 2004
Food production to nuts( Book )

11 editions published in 2003 in English and held by 18 WorldCat member libraries worldwide

Review: "This stunning source explores the nutritional and cultural impact of food, with articles written by anthropologists, chefs, food historians, nutritionists, agronomists, food stylists, and other food researches. The well-written and informative entries cover the history of regional cuisines, major festivals and feasts, and general subjects that examine the cultural, sociological, and psychological perspectives of food. Encyclopedia of Food and Culture will be a classic for years to come."--"The Top 20 Reference Titles of the Year," American Libraries, May 2004
Encyclopedia of food and culture( )

1 edition published in 2003 in English and held by 0 WorldCat member libraries worldwide

A three-volume survey of food and its place in human culture and society, presented through 600 alphabetically sorted entries. Features multidisciplinary coverage of such topics as comfort food, ethnicity and food, medieval banquets, and nutrient composition, among many others. Includes photographs, illustrations, sidebars, recipes, menus, and timelines. For students and general readers
 
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Audience Level
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Audience level: 0.28 (from 0.06 for Culinary e ... to 0.83 for Food produ ...)

Food production to nuts
Alternative Names
Weaver, William W.

Woys Weaver, William 1947-

Languages
English (126)

Covers
Heirloom vegetable gardening : a master gardener's guide to planting, growing, seed saving, and cultural history100 vegetables and where they came fromSauerkraut Yankees : Pennsylvania-German foods and foodwaysSauer's herbal cures : America's first book of botanic healing, 1762-1778Pennsylvania Dutch country cookingA Quaker woman's cookbook : the Domestic cookery of Elizabeth Ellicott LeaCulinary ephemera : an illustrated historyFood and drink in medieval Poland : rediscovering a cuisine of the past