From the Jewish heartland : two centuries of Midwest foodways / Ellen F. Steinberg, Jack H. Prost.

By: Contributor(s): Material type: TextTextSeries: Publication details: Urbana : University of Illinois Press, (c)2011.Description: 1 online resourceContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9786613135667
  • 6613135666
Subject(s): Genre/Form: LOC classification:
  • TX724 .F766 2011
Online resources: Available additional physical forms:
Contents:
Midwest city life : the Sephardim and the German-Jews -- Eastern European Jews in the cities -- Jews in small towns, on the farms, and in-between -- How to cook -- When to cook -- And when not to bother -- Trends in the heartland.
Subject: Traces the origins of Jewish cookery in the Midwest, from pioneers to Sephardic and Ashkenazic settlers, and from cities to farmlands. Surveying handwritten personal cookbooks, community archives, anecdotes, The Chicago Tribune and other sources, they reinforce food as ancestral memory and evidence of ingenuity. Extensive comparisons of recipes serve as clues toward generational and cultural shifts as well as adaptations to regional supplies and privations. A specialized resource for scholars of Judaica and food-devotees alike, the book presents classics such as gefilte and matzos alongside lesser-known dishes. It is a sometimes nostalgic look at preserving authenticity while embracing creativity.
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Includes bibliographies and index.

The early Jewish presence in the Middle West -- Midwest city life : the Sephardim and the German-Jews -- Eastern European Jews in the cities -- Jews in small towns, on the farms, and in-between -- How to cook -- When to cook -- And when not to bother -- Trends in the heartland.

Traces the origins of Jewish cookery in the Midwest, from pioneers to Sephardic and Ashkenazic settlers, and from cities to farmlands. Surveying handwritten personal cookbooks, community archives, anecdotes, The Chicago Tribune and other sources, they reinforce food as ancestral memory and evidence of ingenuity. Extensive comparisons of recipes serve as clues toward generational and cultural shifts as well as adaptations to regional supplies and privations. A specialized resource for scholars of Judaica and food-devotees alike, the book presents classics such as gefilte and matzos alongside lesser-known dishes. It is a sometimes nostalgic look at preserving authenticity while embracing creativity.

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