Quaint Amish Food For the Distinguishing Palette
Presently the Amish people make their homes in twenty-two different U.S. states, the most prevalent of which are Pennsylvania and Ohio. The largest Amish community in population is in Lancaster, Pennsylvania, with a staggering 16,000 residents. The term “Pennsylvania dutch” and “Amish” are often used interchangeably, however, there is a subtle difference in that the Pennsylvania Dutch may not be Amish necessarily in that they do not adhere to the protestant sect of simplicity.
The European Influence on Food
In respect to food, both of these people would mainly make German foods, as this is their common background. From Germany, in the Rhine River area in particular, the Amish brought certain recipes such as sauerkraut and terminology such as the “nachtesse”, or “night eating”, or as we simply call it today, “dinner”. Rest assured, just as these traditions were passed down from the mother country, many a household mothers do pass down their own cherished family recipes.
American Life And Adaptation
As any other immigrants who arrived in America, the Amish people adapted to the environment. In many cases, grain products such as barley and wheat remained quite prevalent in the new land, and thus became Amish staples. In time, as farms developed, dairy products soon joined these. One aspect of Amish life is simplicity, a core value which they preserve to this day. One can imagine that even after procuring the many different sources of food the Amish people would consign their improved diet to Deity and do their best to maintain a very pious life.
Some Amish recipes may be found here:
By Jonathan R Newby