WILLIAM WOYS WEAVER is an internationally known food historian, the author of sixteen books and hundreds of articles on foods and foodways. His books include A Quaker Woman’s Cookbook, America Eats, and The Christmas Cook, a 300-year history of the American Christmas. His most recent book, As American As Shoofly Pie, is an analysis of Pennsylvania Dutch cuisine.
He is founding president of the Historic Foodways Society of the Delaware Valley and the director of the Keystone Center for the Study of Regional Foods and Food Tourism, a non-profit academic research institute, where he teaches courses on regional American cuisine. Dr. Weaver received his doctorate in food studies at University College Dublin, Ireland, the first doctorate awarded by the University in that field of study.
His many publishing accolades include three cookbook awards from the IACP, International Association of Culinary Professionals. He was Associate Editor and Art Editor of The Encyclopedia of Food and Culture, which received the Dartmouth Medal from the American Library Association, the highest award in the reference book industry.
Dr. Weaver is a contributing editor to Mother Earth News and a regular contributor to The Heirloom Gardener – and, until it stopped publication, was a contributing editor to Gourmet. He has been the subject of articles in Americana, Food and Wine, Food Arts, The Chicago Tribune, The New York Times and Country Living.
Dr. Weaver is a board member of GMO Free Pennsylvania and the Experimental Farm Network, a grass-roots organization devoted to alternative methods of seed production. He maintains the Roughwood Seed Collection of over 4,000 heirloom food plants and lives in the 1805 Lamb Tavern, a National Register property in Devon, Pennsylvania. On the grounds of the tavern Dr. Weaver keeps a jardin potager in the style of the 1830s. He is an organic gardener, a life member of Seed Savers Exchange and a member of Arche Noah in Schiltern, Austria.
