TY  - BOOK
AU  - Steinberg,Ellen FitzSimmons
AU  - Prost,Jack
TI  - From the Jewish heartland: two centuries of Midwest foodways 
T2  - Heartland foodways
SN  - 9786613135667
AV  - TX724 .F766 2011
PY  - 2011///
CY  - Urbana
PB  - University of Illinois Press
KW  - Jewish cooking
KW  - Jews
KW  - Food
KW  - Middle West
KW  - Social life and customs
KW  - Cooking
KW  - Electronic Books
N1  - 2; 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; 2; b
N2  - 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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