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...
Saved in:
| Online Access: |
Full Text (via ProQuest) |
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| Format: | eBook |
| Language: | English |
| Published: |
Urbana :
University of Illinois Press,
[2011]
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| Series: | Heartland foodways.
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| Subjects: |
| Summary: | 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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| Physical Description: | 1 online resource. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780252093159 0252093151 9786613135667 6613135666 |
| Language: | English. |
| Source of Description, Etc. Note: | Description based on print version record. |