Philadelphia Pepper Pot
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Pepper Pot is a thick stew of beef tripe, vegetables, pepper and other seasonings. The origins of the stew are steeped in legend, with one story attributing the dish to Christopher Ludwick, baker general of the Continental Army during the American Revolutionary War.[1][citation needed] According to this story, the winter of 1777-1778 in Valley Forge was exceptionally harsh. Farmers in the area sold their food to the British for cash rather than the weak continental currency offered by George Washington's soldiers. The Continental Army was running low on food, and survived on a stew made of tripe, vegetables, and whatever else they could find to stay alive.[2]
In the early 19th century, artist John Lewis Krimmel depicted the pepper pot street vendor in Philadelphia with his painting, Pepper-Pot: A Scene in the Philadelphia Market. Krimmel's work was first exhibited in 1811 at the Pennsylvania Academy of the Fine Arts. The painting shows a barefoot black woman serving soup from a pot to white customers.[3]
[edit] See also
[edit] Notes
- ^ Apple Jr., J. R.. "A Taste of Philadelphia: In Hoagieland, They Accept No Substitutes", Style, The New York Times, 2003-05-28. Retrieved on 2008-01-17.
- ^ Dubourcq 2004, pp. 86-86.
- ^ Africans in America - Part 3: 1791-1831. Historical Documents - Pepper-Pot: A Scene in the Philadelphia Market - 1811. WGBH. Retrieved on 2008-01-17.
[edit] References
- Dubourcq, Hilaire (2004). Benjamin Franklin Book of Recipes. Fly Fizzi Publishing, 86-87. ISBN 1900721201..
