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Author: Robert P. Swierenga Publisher: Wm. B. Eerdmans Publishing ISBN: 9780802847096 Category : Religion Languages : en Pages : 180
Book Description
Volume 32 in the HSRCA series chronicles the internal quarrels that have occurred in RCA history, particularly the landmark secessions that occurred in 1850, 1857, and 1882. While exploring the unity and disunity that have characterized the RCA since the Dutch immigration to the United States, this study also points out the righteous motivations that lay behind these struggles and shows how these historic quarrels have their counterpart in contemporary debates over the ordination of women and the church's acceptance of homosexuals.
Author: Robert P. Swierenga Publisher: Wm. B. Eerdmans Publishing ISBN: 9780802847096 Category : Religion Languages : en Pages : 180
Book Description
Volume 32 in the HSRCA series chronicles the internal quarrels that have occurred in RCA history, particularly the landmark secessions that occurred in 1850, 1857, and 1882. While exploring the unity and disunity that have characterized the RCA since the Dutch immigration to the United States, this study also points out the righteous motivations that lay behind these struggles and shows how these historic quarrels have their counterpart in contemporary debates over the ordination of women and the church's acceptance of homosexuals.
Author: J. George Frederick Publisher: Courier Corporation ISBN: 0486156478 Category : Cooking Languages : en Pages : 207
Book Description
Visitors to the Pennsylvania Dutch country in Pennsylvania are usually delighted with the unique food tradition that survives there among the hills and small, well-tended farms. Ultimately based on the rich cookery of the peasants and small townspeople of the Rhineland and Switzerland, "Dutch" cookery has expanded into the new foodstuffs and materials that America has to offer, and it is one of the gastronomic treats of the country. Dishes such as apple soup, baked bananas, Dutch liver dumplings, spaetzle and braten, walnut shad, and oyster peppers are enjoyed by almost everyone. One of the difficulties about Dutch cookery, however, is that is always has been a home cooking style within a closely knit community, and it does not go by cookbooks. Until this book appeared, the best that one could do was to try to cadge an occasional recipe from a Dutch acquaintance or a local inn. Mr. George Frederick, one-time president of the Gourmet Society of New York, was in an unmatched position to record the delights of Dutch cookery. Himself a native Pennsylvania Dutchman, with access to countless kitchens and family cooking secrets, he was also a gourmet of international stature. He has gathered together 358 recipes that show the Dutch tradition at its strongest, all dishes with the unique savor that distinguishes them from their occasional counterparts in other cooking systems. His book is so good that it in turn has been taken over by many Pennsylvania resorts as the official cookbook. To list only a few of the mouthwatering recipes that Mr. Frederick gives in clear, accurate recipes that you can prepare: Dutch spiced cucumbers, raspberry sago soup, pretzel soup, squab with dumplings Nazareth, shrimp wiggle, Dutch beer eel, sherry sauerkraut, cheese custard, currant cakes, and many fine dumplings, pancakes, and soups . All types of food are covered.
Author: Robert P. Swierenga Publisher: Wm. B. Eerdmans Publishing ISBN: 9780802813114 Category : History Languages : en Pages : 940
Book Description
Now at least 250,000 strong, the Dutch in greater Chicago have lived for 150 years "below the radar screens" of historians and the general public. Here their story is told for the first time. In Dutch Chicago Robert Swierenga offers a colorful, comprehensive history of the Dutch Americans who have made their home in the Windy City since the mid-1800s. The original Chicago Dutch were a polyglot lot from all social strata, regions, and religions of the Netherlands. Three-quarters were Calvinists; the rest included Catholics, Lutherans, Unitarians, Socialists, Jews, and the nominally churched. Whereas these latter Dutch groups assimilated into the American culture around them, the Dutch Reformed settled into a few distinct enclaves -- the Old West Side, Englewood, and Roseland and South Holland -- where they stuck together, building an institutional infrastructure of churches, schools, societies, and shops that enabled them to live from cradle to grave within their own communities. Focusing largely but not exclusively on the Reformed group of Dutch folks in Chicago, Swierenga recounts how their strong entrepreneurial spirit and isolationist streak played out over time. Mostly of rural origins in the northern Netherlands, these Hollanders in Chicago liked to work with horses and go into business for themselves. Picking up ashes and garbage, jobs that Americans despised, spelled opportunity for the Dutch, and they came to monopolize the garbage industry. Their independence in business reflected the privacy they craved in their religious and educational life. Church services held in the Dutch language kept outsiders at bay, as did a comprehensive system of private elementary and secondary schools intended to inculcate youngsters with the Dutch Reformed theological and cultural heritage. Not until the world wars did the forces of Americanization finally break down the walls, and the Dutch passed into the mainstream. Only in their churches today, now entirely English speaking, does the Dutch cultural memory still linger. Dutch Chicago is the first serious work on its subject, and it promises to be the definitive history. Swierenga's lively narrative, replete with historical detail and anecdotes, is accompanied by more than 250 photographs and illustrations. Valuable appendixes list Dutch-owned garbage and cartage companies in greater Chicago since 1880 as well as Reformed churches and schools. This book will be enjoyed by readers with Dutch roots as well as by anyone interested in America's rich ethnic diversity.
Author: Anonymous Publisher: ISBN: 9783744781299 Category : Languages : en Pages : 124
Book Description
First Dutch (Reformed) Cook Book is an unchanged, high-quality reprint of the original edition of 1883. Hansebooks is editor of the literature on different topic areas such as research and science, travel and expeditions, cooking and nutrition, medicine, and other genres. As a publisher we focus on the preservation of historical literature. Many works of historical writers and scientists are available today as antiques only. Hansebooks newly publishes these books and contributes to the preservation of literature which has become rare and historical knowledge for the future.
Author: Molly O'Neill Publisher: Workman Publishing ISBN: 9780894806988 Category : Cooking Languages : en Pages : 530
Book Description
More than five hundred recipes celebrate the passion for food with New York specialities ranging from Codfish Puffs to Braised Lamb Shanks to Kreplach
Author: William Woys Weaver Publisher: University of Pennsylvania Press ISBN: 0812207718 Category : Cooking Languages : en Pages : 327
Book Description
When visitors travel to Pennsylvania Dutch Country, they are encouraged to consume the local culture by way of "regional specialties" such as cream-filled whoopie pies and deep-fried fritters of every variety. Yet many of the dishes and confections visitors have come to expect from the region did not emerge from Pennsylvania Dutch culture but from expectations fabricated by local-color novels or the tourist industry. At the same time, other less celebrated (and rather more delicious) dishes, such as sauerkraut and stuffed pork stomach, have been enjoyed in Pennsylvania Dutch homes across various localities and economic strata for decades. 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 culture. Through interviews with contemporary Pennsylvania Dutch cooks and extensive research into cookbooks and archives, As American as Shoofly Pie offers a comprehensive and counterintuitive cultural history of Pennsylvania Dutch cuisine, its roots and regional characteristics, its communities and class divisions, and, above all, its evolution into a uniquely American style of cookery. Weaver traces the origins of Pennsylvania Dutch cuisine as far back as the first German settlements in America and follows them forward as New Dutch Cuisine continues to evolve and respond to contemporary food concerns. His detailed and affectionate chapters present a rich and diverse portrait of a living culinary practice—widely varied among different religious sects and localized communities, rich and poor, rural and urban—that complicates common notions of authenticity. Because there's no better way to understand food culture than to practice it, As American as Shoofly Pie's cultural history is accompanied by dozens of recipes, drawn from exacting research, kitchen-tested, and adapted to modern cooking conventions. From soup to Schnitz, these dishes lay the table with a multitude of regional tastes and stories. Hockt eich hie mit uns, un esst eich satt—Sit down with us and eat yourselves full!
Author: R. C. Sproul Publisher: Baker Books ISBN: 1585586528 Category : Religion Languages : en Pages : 241
Book Description
What Do the Five Points of Calvinism Really Mean? Many have heard of Reformed theology, but may not be certain what it is. Some references to it have been positive, some negative. It appears to be important, and they'd like to know more about it. But they want a full, understandable explanation, not a simplistic one. What Is Reformed Theology? is an accessible introduction to beliefs that have been immensely influential in the evangelical church. In this insightful book, R. C. Sproul walks readers through the foundations of the Reformed doctrine and explains how the Reformed belief is centered on God, based on God's Word, and committed to faith in Jesus Christ. Sproul explains the five points of Reformed theology and makes plain the reality of God's amazing grace.
Author: Robert P. Swierenga
Author: Robert P. Swierenga
Author: Lavonne B. Axford
Author: J. George Frederick
Author: Robert P. Swierenga
Author: Anonymous
Author: Molly O'Neill
Author: 
Author: William Woys Weaver
Author: R. C. Sproul
Author: R.R. Bowker Company. Department of Bibliography