From the Jewish heartland : two centuries of Midwest foodways / Ellen F. Steinberg, Jack H. Prost.
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...
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Full Text (via ProQuest) |
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| Format: | eBook |
| Language: | English |
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Urbana :
University of Illinois Press,
[2011]
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| Series: | Heartland foodways.
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Internet
Full Text (via ProQuest)Online
| Call Number: |
TX724
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| TX724 | Available |