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William Woys Weaver

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William Woys Weaver (born March 13, 1947) is an American culinary historian and scholar of heirloom plants. His specialties include Pennsylvania Dutch cookery, medieval Polish cuisine, and Cypriot cooking during the Lusignan period.[1]

Biography

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Early life and career

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William Woys Weaver was born in West Chester, Pennsylvania, on March 13, 1947, to H. William and Alameda (née Woys) Weaver.[2] He is descended from 13 generations of Quaker ancestors through his paternal grandmother, Grace Weaver(née Hickman), a Quaker.[3] His paternal grandfather, Ralph Weaver, was a former Mennonite and spoke the Pennsylvania Dutch language, teaching Weaver as he grew up.[3][4][5] Ralph Weaver was an avid seed collector, and in 1932 he founded the Roughwood Seed Collection.[6] Seeds were collected from branches of the family in Lancaster County. Other varieties came from Ralph's friend Horace Pippin, the prominent African-American painter, who supplied peppers such as the Fish pepper.[7] Ralph Weaver died in 1956.[5][7]

As a teenager, Weaver was interested in writing and produced several short stories. Some of these were read by Alexandra Tolstaya, the Russian writer and daughter of Leo Tolstoy, who encouraged Weaver to continue in his writing.[2]

Roughwood

Weaver studied architecture at the University of Virginia and received his Bachelor of Arts in 1969,[3][5][2] which he followed with postgraduate studies in architectural history at the school. In August 1970, Weaver married another student in his architectural history cohort, Lynn Beebe, but they divorced after two years of marriage.[2]

In 1971, he travelled to Vicenza, Italy, where he completed studies at the International Center for Palladian Studies.[2]

In the course of his studies, Weaver moved to New York where he worked on the completion of his master's thesis and in 1972 took on a job as editor at Dover Press in Manhattan.[7][2] Initially dealing only with architecture books, Weaver gradually took on editing duties for herbals and gardening books. On weekends, he travelled back to Pennsylvania, working on re-establishing his grandfather's garden.[7] In a later interview, Weaver described feeling a distaste for working in an office, and said that vegetables sold in the city were tasteless compared to those he had eaten fresh from gardens growing up.[5]

Return to West Chester

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Weaver returned to West Chester in 1973, moving into the family home he had inherited. He worked part-time as an article writer, later moving to books.[5][a] It was around this time that Weaver found the cache of rare heirloom seeds, kept frozen in baby food jars after his grandfather's death. Weaver decided to maintain the seed collection, procuring varieties from relatives.[5] Asked about this time in an interview, Weaver reflected, "I brought the collection back from the dead—though, in the beginning, I killed a lot of rare things. I was a beginner."[8] In 1977, Weaver began work as a full-time food historian.[7]

Roughwood

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Two years later, he sold the family home and purchased Roughwood, a house in Devon, Pennsylvania.[7][5] Roughwood, constructed around 1805, had served as the Lamb Tavern in the early 19th century.[3][8][5]

In 1982, Weaver's cousin Mary Larkin Thomas died at the age of 92. Thomas was a seed-collecting enthusiast too, collecting from sailors and Native American friends alike, and she bequeathed her collection to Weaver.[5] That year, Weaver released A Quaker Woman's Cookbook: The Domestic Cooking of Elizabeth Ellicott Lea, and the following year released Sauerkraut Yankees: Pennsylvania-German Foods and Foodways, both published through the University of Pennsylvania Press. As clerk of the Marlborough Quaker Meeting, he also wrote a pamphlet, "The Marlborough Footwashing", on a 1781 dispute and reconciliation between two neighbors, members of the meeting.

In 1987, he collaborated with Mary Annes Hines and Gordon Marshall to write the catalogue for an exhibition, "The Larder Invaded: Three Centuries of Reflection on Philadelphia Food and Drink, which was held at the Library Company of Philadelphia.[9]

Weaver was profiled in The Christian Science Monitor in 1988. At that time, Weaver had amassed a large library of ephemera—engravings, antique cookware—through inheritance and purchases that he drew upon to illustrate his writings. He lived in Devon in Chester County, Pennsylvania, working on the restoration of Roughwood.[3] He maintained a large kitchen garden at the property, growing eucalyptus, fruit trees, herbs, and vegetables. The garden was designed in an antebellum style influenced by the jardin potager, French-style vegetable gardens.

In 1989, Weaver guest curated the exhibit America Eats: Folk Art and Food at the American Folk Art Museum in New York. He wrote a collection of essays of the same name.[10]

Weaver received his PhD degree in food ethnography from University College in Dublin, Ireland.[11]

In 1997, Weaver's book Heirloom Vegetable Gardening: A Master Gardener's Guide to Planting, Seed Saving and Cultural History was published by Henry Holt & Company.[5] The book was met with acclaim, winning the Julia Child Award for Food Reference and the Jane Grigson Award for Distinguished Scholarship.[7]

2000 onwards

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Heirlooms reintroduced by Weaver
Thorburn's Terra Cotta Tomato
Fish pepper

In 2000 he published 100 Vegetables and Where They Came From through Algonquin Books. A profile in the New York Times described Weaver at this time as "the Julia Child of long-lost vegetables", crediting him with having "transformed the field of heirloom vegetables".[5] By this point, his seed collection had grown to 3,000 varieties. He planted them in cycles in his garden and greenhouse.[5] Some of those seeds were sent to the Seed Savers Exchange where they could be purchased by the public, as well as by botanical gardens, museums, and researchers.[5]

Weaver used the plants grown with them in a range of culinary applications, for instance making champagne out of champagne rhubarb and a salsa from Naranjilla, Aji Limón pepper, and mango. He periodically made a strong parsley tea that he drank for his kidneys, which he described as in need of help "after I was bitten by a brown recluse spider and nearly died".[5] He and his cousin Dr. Don Yoder, the noted scholar on religious history, assembled the Roughwood Collection of early Pennsylvania German imprints.[12][13]

In 2001, Weaver published Sauer's Herbal Cures, an annotated translation of a herbal originally written in the late 18th century by Johann Christoph Sauer, an apothecary who lived in the Philadelphia area.[7] In an interview with the New York Times, he described a family connection to healers in the Philadelphia area: a Quaker cousin had tended her family during the Spanish Flu wearing a sachet of garlic and herbs around her neck, and none of her relatives had fallen ill.[7]

As of 2010, Weaver had the role of adjunct professor at Drexel University. His seed collection was at 4000 varieties, and he was hosting gardening workshops at his home. He continued writing, and in September released Culinary Ephemera: An Illustrated History, through the University of California Press.[8] By that time, Roughwood had grown to become the largest private collection of Eastern Woodlands Native American food plants. [14] Weaver described his goal as the preservation of the genetics of seeds that may otherwise not be preserved as most food was grown through cross-breeding.[6] By 2025, Weaver no longer resides at Roughwood. His collection of culinary ephemera and cookbooks is at the Library Company of Philadelphia, while his collection of Pennsylvania German artifacts are at the Pennsylvania German Cultural Heritage Center, Kutztown University. Today, the Roughwood Seed Collection is also housed at Kutztown University.[15][16]

Works

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Books by William Woys Weaver
Publisher Year Pages OCLC/ISBN Notes
A Quaker Woman's Cookbook: The Domestic Cooking of Elizabeth Ellicott Lea[17][18] University of Pennsylvania Press 1982 394 ISBN 0-8122-7848-8
Sauerkraut Yankees: Pennsylvania-German Foods and Foodways Oxford University Press 1983 238 ISBN 0-8122-7868-2
35 Receipts from "The Larder Invaded"[19][20][21][22] Library Company of Philadelphia 1986
America Eats: Forms of Edible Folk Art[23][24][25][26] Perennial Library 1989 ISBN 0060551771
The Christmas Cook: Three Centuries of American Yuletide Sweets[27][28][29][30][31][32] HarperPerennial 1990 ISBN 0-06-055212-3
Pennsylvania Dutch Country Cooking[33][34][35][36][37] Abbeville Press 1993 ISBN 1-55859-568-6
Heirloom Vegetable Gardening: A Master Gardener's Guide to Planting, Seed Saving and Cultural History[38][39][40][41][42][43][44][45][46][47][48][49] Henry Holt and Company 1997 ISBN 0805060898
Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past by Maria Dembińska[50][51][52][53] University of Pennsylvania Press 1999 ISBN 0-8122-3224-0 Revised and adapted
100 Vegetables and Where They Came From[54][55][56] Algonquin Books 2000 ISBN 1565122380
Sauer's Herbal Cures: America's First Book of Botanic Healing[57] Routledge 2001 ISBN 0415923603
The Encyclopedia of Food and Culture[58][59][60][61][62][63] Scribner 2003 ISBN 0684805685 Associate editor and art editor; contributor of 29 entries
Country Scrapple: An American Tradition[64][65] Stackpole Books 2003 ISBN 081170064X
The Royal Garden of Pefkou: A Study of Fruit Consumption in Medieval Nicosia[66] Moufflon Publications 2006 ISBN 9789963642250 Monograph
Culinary Ephemera: An Illustrated History[67][68][69] University of California Press 2010 ISBN 978-0-520-25977-5
As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine University of Pennsylvania Press 2013 ISBN 978-0-8122-4479-3
Dutch Treats: Heirloom Recipes from Farmhouse Kitchens St. Lynn's Press 2016 ISBN 978-1-943366-04-0
The Roughwood Book Of Pickling: Homestyle Recipes For Chutneys, Pickles, Relishes, Salsas And Vinegar Infusions Rizzoli 2019 208 ISBN 978-0-7893-3678-1
Flavors from the Garden: Heirloom Vegetable Recipes from Roughwood Rizzoli 2021 208 ISBN 978-0-8478-7079-0
Pepperpot City: Philadelphia and the Foundation of American Cuisine, an Illustrated History University of Pennsylvania Press Upcoming

1980s

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A Quaker Woman's Cookbook: The Domestic Cooking of Elizabeth Ellicott Lea (1982)

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Elizabeth Ellicott Lea

Elizabeth Ellicott Lea was born in 1793 in Maryland, and spent much of her life in the state until her death in 1858. In 1845, she released Domestic Cookery, a recipe book focused on popular fare rather than the elaborate preparations that dominated the cookbooks of the time. A second edition, published in 1851 expanded the book to contain advice on the domestic duties of housewives, including preventing food waste and treating sickness. Weaver's A Quaker Woman's Cookbook deals with this second edition, providing annotations, bibliography, and an introduction with contextual information on Ellicott's biography, and the book's writing, editing and reception.[70]

In a review for the journal Pennsylvania History, Emma Weigley found Weaver's analysis worthwhile contributions;[70] a reviewer in The Virginia Magazine of History and Biography likewise called Weaver's context "informative".[71] A review in Publishers Weekly commented on the overall text, describing it as "valuable as a footnote to Middle Atlantic States folklore of the early 19th century".[72] In Keystone Folklore, the reviewer gave strong praise to Woys's contributions, finding the bibliography capably done and the glossary so "graceful, amusing and informative that it is a delight to read".[73]

Sauerkraut Yankees: Pennsylvania-German Foods and Foodways (1983)

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Weaver's next book was written around his translation of Die geschickte Hausfrau ('The Handy Housewife'), a Pennsylvania Dutch language-cookbook first published in 1848 by Gustav Peters, a printer in Harrisburg, Pennsylvania.[74][75] Weaver excised some of the non-cookery content and organised the remaining 139 recipes, accompanying each with an essay. In addition, an introduction, a bibliography, footnotes, 19th-century illustrations, and nineteen recipes from other period cookbooks and household manuals were included.[76][77]

2010s

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Culinary Ephemera: An Illustrated History (2010)

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A trade-card from the T. A. Snider Preserve Company, circa 1890; a piece of ephemera showcased in Culinary Ephemera

Designed and composed by Claudia Smelser, the book annotated 352 illustrations of sheet music, business cards, and almanacs, among other ephemera,[78] mostly from Weaver's own collection. The book's thesis argues that ephemera give more insight into the social history of food than one produced by cookbooks.[78]

In The Public Historian, a reviewer described Weaver's prose as "breezy and devoid of jargon", identifying the book as ultimately a success, and at its best as "a snapshot of American culinary history through culinary ephemera". The reviewer found the section on how the American diet differed from diets elsewhere, while disagreeing with Weaver's treatment of gender and race.[78] The book was also reviewed in Gastronomica. While some criticism was given to the inclusion of platitudes and design choices such as justifying text, the review overall judged the book to be a "lovely coffee-table book" that offered a "thoughtful reference".[79] In both reviews, the intended audience was reflected on, with notes that serious collectors may find the lack of bibliography and purchasing advice disappointing.[79][78]

The book was also reviewed in the Wall Street Journal,[80] and in the The Minnesota Star Tribune.[81] It was named "Best Culinary History" book at the 2011 IACP Awards.[82]

As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine (2013)

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In 2013, Weaver published As American as Shoofly Pie through the University of Pennsylvania Press. The book covered the cuisine of the Pennsylvania Dutch; both what emerged from cooks in homes, and what emerged as part of the tourist trade, identifying the latter as examples of invented traditions. Like his other books, Weaver here drew upon culinary ephemera—including menus, cookbooks, tourist merchandise—as well as interviews he had conducted over the previous 30 years. The book placed a strong emphasis on debunking popular perceptions about the cuisine.[83]

In the Pennsylvania Magazine of History and Biography, Jennifer Rachel Dutch found Weaver's debunking of invented traditions "powerful", yet identified the book's best part as its coverage of the cuisine that was and had been cooked in the homes of the Pennsylvania Dutch. The presence of recipes Weaver held out as authentic and tasty was particularly appreciated: described as a "faithful tribute to the Pennsylvania Dutch".[83]

Notes

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  1. ↑ An entry in Contemporary Authors indicates that Weaver continued work at Dover into 1974.

References

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  1. ↑ "The Sugar Kingdom: Cyprus and the Transformation of Medieval Cuisine, with William Woys Weaver". Culinary Historians of NY. Retrieved 2026-08-20.
  2. 1 2 3 4 5 6 May, Hal; Trotsky, Susan M, eds. (1988). Contemporary Authors. Vol. 123. Detroit, Michigan: Gale. pp. 452–453. ISBN 0-8103-1923-3.
  3. 1 2 3 4 5 Riely, Elizabeth (April 20, 1988). "He learned from grandmother, an old-fashioned Quaker cook. 'I don't believe in the things professional cooks do'". The Christian Science Monitor. Archived from the original on September 12, 2015. Retrieved June 6, 2026.
  4. ↑ Shute, Nancy (May 6, 2013). "No More Fakelore: Revealing The Real Pennsylvania Dutch Cuisine". NPR. Archived from the original on June 6, 2026. Retrieved June 6, 2026.
  5. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Raver, Anne (March 15, 2001). "Human Nature; A Keeper of Seeds, Exotic and Antique". New York Times. Archived from the original on May 27, 2015. Retrieved June 6, 2026.
  6. 1 2 McKinney, Kelsey (November 26, 2018). "Meet the Modern Farmer: William Woys Weaver, Roughwood Seed Collection". Modern Farmer. Archived from the original on November 26, 2018. Retrieved June 6, 2026.
  7. 1 2 3 4 5 6 7 8 9 "There's History in Potatoes and Fava Beans". Chicago Tribune. January 28, 2001. Retrieved June 6, 2026.
  8. 1 2 3 Pirro, J F (July 15, 2010). "Q&A: William Woys Weaver". MainLine Today. Archived from the original on June 25, 2022. Retrieved June 6, 2026.
  9. ↑ "What's Cooking at the Library Company? – The Library Company of Philadelphia". Retrieved 2026-08-24.
  10. ↑ "The Tools That Fed a Growing Nation". The New York Times. 1989-12-13. ISSN 0362-4331. Retrieved 2026-08-24.
  11. ↑ "Front Matter". The Pennsylvania Magazine of History and Biography. 142 (3). 2018. doi:10.5215/pennmaghistbio.142.3.fm. ISSN 0031-4587.
  12. ↑ "Don Yoder, Folklife Studies, Religious Studies and American Studies". almanac.upenn.edu. Retrieved 2026-08-24.
  13. ↑ Donmoyer, Patrick (2015-09-09). "Pennsylvania Folkways: Powwow conference offers intimate look at ancient healing practice". Reading Eagle. Retrieved 2026-08-24.
  14. ↑ Larson, Zeb (February 18, 2024). "The US pepper that was nearly lost". BBC. Archived from the original on February 17, 2024. Retrieved June 6, 2026.
  15. ↑ "Library Company Acquires the William Woys Weaver Collection of Culinary Ephemera – The Library Company of Philadelphia". Retrieved 2026-08-20.
  16. ↑ "The Roughwood Center for Heritage Seedways | Heirloom Seeds". Roughwood Seed. Retrieved 2026-08-20.
  17. ↑ "Friends Journal 2004-12: Vol 50 Iss 12". Friends Publishing Corp. December 10, 2004 – via Internet Archive.
  18. ↑ "Journal of the American Dietetic Association 1983-09: Vol 83 Iss 3". Academy of Nutrition and Dietetics. September 10, 1983. p. 398 – via Internet Archive.
  19. ↑ "Project MUSE -- Verification required!". muse.jhu.edu. Retrieved 2026-07-21.
  20. ↑ "PAST PERFECT : DINING WITH PENNSYLVANIA TRADITION". The Washington Post. Retrieved July 22, 2026.
  21. ↑ "Technology and Culture 1988-04: Vol 29 Iss 2". Johns Hopkins University Press. April 10, 1988 – via Internet Archive.
  22. ↑ "Los Angeles Times 1987-01-08". Los Angeles Times Communications LLC. January 8, 1987. p. 133 – via Internet Archive.
  23. ↑ "KITCHEN BOOKSHELF - New Volumes That Tantalize Eye and Palate - NYTimes.com". Archived from the original on 2015-05-25. Retrieved 2026-07-21.
  24. ↑ "Chicago Tribune 1989-12-07: Iss 341". December 7, 1989 – via Internet Archive.
  25. ↑ "Family Circle 1990-05-15: Vol 103 Iss 7". Meredith Corporation. May 15, 1990 – via Internet Archive.
  26. ↑ "San Francisco Examiner 1990-01-03: Vol 125 Iss 177". San Francisco Newspaper Print Company. January 3, 1990. p. 121 – via Internet Archive.
  27. ↑ "The Christmas Cook: Three Centuries of American Yuletide Sweets by William Woys Weaver". Publishersweekly.com. Retrieved 2026-07-21.
  28. ↑ "Holiday Cookbooks". Archive.nytimes.com.
  29. ↑ "The Washington Post 1990-11-28: Vol 113 Iss 358". November 28, 1990. p. 83 – via Internet Archive.
  30. ↑ "St. Louis Post-Dispatch 1990-11-26: Vol 112 Iss 330". November 26, 1990 – via Internet Archive.
  31. ↑ "New York 1990-12-17: Vol 23 Iss 49 : Free Download, Borrow, and Streaming : Internet Archive". Archive.org. Retrieved 2026-07-21.
  32. ↑ "Vogue 1990-12: Vol 180 Iss 12 : Free Download, Borrow, and Streaming : Internet Archive". Archive.org. Retrieved 2026-07-21.
  33. ↑ "KITCHEN BOOKSHELF; The Season's Gifts For Cooks and Kin". The New York Times.
  34. ↑ "Pennsylvania Dutch Country Cooking". Archive.org. 1993. p. 274. Retrieved 2026-07-22.
  35. ↑ "Publishers Weekly 1993-11-01: Vol 240 Iss 44 : Free Download, Borrow, and Streaming : Internet Archive". Archive.org. Retrieved 2026-07-21.
  36. ↑ "Chicago Tribune 1993-12-09: Iss 343 : Free Download, Borrow, and Streaming : Internet Archive". Archive.org. Retrieved 2026-07-21.
  37. ↑ "The Arizona Daily Star 1994-04-06: Vol 153 Iss 96 : Free Download, Borrow, and Streaming : Internet Archive". Archive.org. Retrieved 2026-07-21.
  38. ↑ "American Heirloom Vegetables: A Master Gardener's Guide to Planting, Seed-Saving, and Cultural History by William Woys Weaver". Publishersweekly.com. Archived from the original on 2026-06-07.
  39. ↑ "Gardening". Nytimes.com. Archived from the original on 2001-06-23.
  40. ↑ Smaus, Robert (September 21, 1997). "Books for the Dog Days of September". Los Angeles Times.
  41. ↑ "VEGETABLES REIGN IN JULIA CHILD COOKBOOK AWARDS". The Washington Post. Retrieved 2026-07-22.
  42. ↑ Klinkenborg, Verlyn (September 22, 2011). "Children of the Corn". T Magazine.
  43. ↑ "Whole Earth Spring 1998 : Free Download, Borrow, and Streaming : Internet Archive". Archive.org. Retrieved 2026-07-21.
  44. ↑ "Garden notes : Northwest Horticultural Society : Northwest Horticultural Society : Free Download, Borrow, and Streaming : Internet Archive". Archive.org. Retrieved 2026-07-21.
  45. ↑ "Gourmet 1997-12: Vol 57 Iss 12 : Free Download, Borrow, and Streaming : Internet Archive". Archive.org. Retrieved 2026-07-21.
  46. ↑ "The new heirloom garden : designs, recipes, and heirloom plants for cooks who love to garden : Ogden, Ellen, author : Free Download, Borrow, and Streaming : Internet Archive". Archive.org. Retrieved 2026-07-21.
  47. ↑ "Los Angeles Times 1997-09-21 : Free Download, Borrow, and Streaming : Internet Archive". Archive.org. Retrieved 2026-07-21.
  48. ↑ "The Washington Post 1998-04-29: Vol 121 Iss 145 : Free Download, Borrow, and Streaming : Internet Archive". Archive.org. Retrieved 2026-07-21.
  49. ↑ "The American Horticulturist July-August 1997: Vol 76 Iss 4 : Free Download, Borrow, and Streaming : Internet Archive". Archive.org. Retrieved 2026-07-21.
  50. ↑ Knoll, Paul W. (1999). "Reviewed work: Food and Drink in Medieval Poland. Rediscoverinbg a Cuisine of the Past, Maria Dembińska, William Woys Weaver, Magdalena Thomas". The Polish Review. 44 (4): 465–467. JSTOR 25779163.
  51. ↑ Adamson, Melitta Weiss (2001). "Reviewed work: Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past, Maria Dembińska, Magdalena Thomas, William Woys Weaver". Speculum. 76 (2): 433–434. doi:10.2307/2903476. JSTOR 2903476.
  52. ↑ "Medium Aevum 2000: Vol 69 Iss 2 : Free Download, Borrow, and Streaming : Internet Archive". Archive.org. Retrieved 2026-07-21.
  53. ↑ "Los Angeles Times 2001-02-21 : Free Download, Borrow, and Streaming : Internet Archive". Archive.org. Retrieved 2026-07-21.
  54. ↑ "100 Vegetables and Where They Came from by William Woys Weaver". Publishersweekly.com. Retrieved 2026-07-21.
  55. ↑ Tribune, Chicago (December 6, 2000). "10 FOR THE SHELF". Chicago Tribune.
  56. ↑ "The American Horticulturist May-June 2001: Vol 80 Iss 3 : Free Download, Borrow, and Streaming : Internet Archive". Archive.org. Retrieved 2026-07-21.
  57. ↑ [dead link]
  58. ↑ "Catholic Library World 2003-09: Vol 74 Iss 1 : Free Download, Borrow, and Streaming : Internet Archive". Archive.org. Retrieved 2026-07-21.
  59. ↑ "College & Research Libraries News July-August 2003: Vol 64 Iss 7 : Free Download, Borrow, and Streaming : Internet Archive". Archive.org. Retrieved 2026-07-21.
  60. ↑ "Choice 2003-06: Vol 40 Iss 10 : Free Download, Borrow, and Streaming : Internet Archive". Archive.org. Retrieved 2026-07-21.
  61. ↑ "Book Review : July 1, 2003 : Encyclopedia of Food and Culture". Emerald.com. Retrieved 2026-07-22.
  62. ↑ Ross, Abigail Ellsworth (2003). "Reviewed work: Encyclopedia of Food and Culture. Scribner Library of Daily Life, Solomon H. Katz, William Woys Weaver". Reference & User Services Quarterly. 43 (1): 83–84. JSTOR 20864124.
  63. ↑ "Booklist June 1 and 15, 2003: Vol 99 Iss 19-20 : Free Download, Borrow, and Streaming : Internet Archive". Archive.org. Retrieved 2026-07-21.
  64. ↑ "Review: Country Scrapple: An American Tradition" (PDF). Jstor.org. Retrieved 2026-07-22.
  65. ↑ "Booklist 2003-11-15: Vol 100 Iss 6 : Free Download, Borrow, and Streaming : Internet Archive". Archive.org. Retrieved 2026-07-21.
  66. ↑ Karp, David (August 1, 2008). "Review: The Royal Garden of Pefkou: A Study of Fruit Consumption in Medieval Nicosia, by William Woys Weaver". Gastronomica. 8 (3): 114–115. doi:10.1525/gfc.2008.8.3.114 – via online.ucpress.edu.
  67. ↑ Sula, Mike (December 9, 2010). "Top Ten Books for Cooks".
  68. ↑ "Virtual Gourmet". Johnmariani.com.
  69. ↑ "Maine Antique Digest 2011-02: Vol 39 Iss 2 : Free Download, Borrow, and Streaming : Internet Archive". Archive.org. Retrieved 2026-07-21.
  70. 1 2 Weigley 1983, pp. 175–177.
  71. ↑ Virginia Magazine (1983), p. 380
  72. ↑ Publishers Weekly (1982), pp. 107–108
  73. ↑ Milspaw 1983, p. 83.
  74. ↑ Anderson 1985, pp. 57–59.
  75. ↑ Ezell 1983, p. 906.
  76. ↑ Davidson 1983, pp. 64–65.
  77. ↑ Sahli 1984, pp. 91–92.
  78. 1 2 3 4 Dolan 2012, pp. 92–93.
  79. 1 2 Ramzy 2011, pp. 127–128.
  80. ↑ Bakshian Jr., Adam (November 6, 2010). "A Buffet Of Period Pieces". The Wall Street Journal. Retrieved June 8, 2026.
  81. ↑ Dean, Lee Svitak (December 8, 2010). "Books for cooks". The Minnesota Star Tribune. Archived from the original on February 11, 2021. Retrieved June 8, 2026.
  82. ↑ Parsons, Russ (June 3, 2011). "Dorie Greenspan wins IACP best cookbook award". Los Angeles Times. Retrieved June 8, 2026.
  83. 1 2 Dutch 2014, pp. 123–124.

Journals and magazines

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Further reading

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