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From the Jewish HeartlandTwo Centuries of Midwest Foodways$
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Ellen F. Steinberg and Jack H. Prost

Print publication date: 2011

Print ISBN-13: 9780252036200

Published to Illinois Scholarship Online: April 2017

DOI: 10.5406/illinois/9780252036200.001.0001

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How to Cook …

How to Cook …

(p.81) 5 How to Cook …
From the Jewish Heartland

Ellen F. Steinberg

Jack H. Prost

University of Illinois Press

This chapter describes efforts to accommodate the needs of the thousands of Eastern European Jews who descended in Chicago. Jews already living in the city rallied together and started the Maxwell Street Settlement House. They instituted social clubs, savings clubs, drama clubs, and book clubs. They ran soup kitchens and conducted cooking classes. Chicago public schools also incorporated domestic science classes into their regular curriculum. One effort to adapt curriculum to the needs of observant Jewish children in Chicago in 1904 included purchasing separate sets of crockery, one for milchig (milk) and one for fleischig (meat) dishes, as well as additional kitchen utensils, and procuring kosher meat for use in public school cooking classes. A few years later, public school students produced cookbooks featuring ethnic dishes, including what was called “Jewish” food, under the direction of their home economics teachers.

Keywords:   Chicago, Eastern European Jews, Jewish immigrants, cooking classes, public schools, cookbooks

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