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From the Jewish Heartland
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From the Jewish Heartland: Two Centuries of Midwest Foodways

Ellen F. Steinberg and Jack H. Prost

Abstract

This book reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culinary changes through time. Exploring Jewish culinary innovation in America's heartland from the 1800s to today, the book examines recipes from numerous midwestern sources, both kosher and nonkosher, including Jewish homemakers' handwritten manuscripts and notebooks, published journals and newspaper columns, and interviews with Jewish cooks, bakers, and delicatessen owners. Settling into the cities, towns, and farm communities of Ohio, Indiana, Wisconsin, Michigan, Illinois, Missouri, Iowa, and Minne ... More

Keywords: Jewish food, American Midwest, Jewish homemakers, Jewish cooks, Jewish bakers, kosher, Jewish immigrants, food preservation, food transportation, Jewish cooking

Bibliographic Information

Print publication date: 2011 Print ISBN-13: 9780252036200
Published to Illinois Scholarship Online: April 2017 DOI:10.5406/illinois/9780252036200.001.0001

Authors

Affiliations are at time of print publication.

Ellen F. Steinberg, author

Jack H. Prost, author
University of Illinois at Chicago