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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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Trends in the Heartland

Trends in the Heartland

Chapter:
(p.151) 8 Trends in the Heartland
Source:
From the Jewish Heartland
Author(s):

Ellen F. Steinberg

Jack H. Prost

Publisher:
University of Illinois Press
DOI:10.5406/illinois/9780252036200.003.0009

Authentic and healthy, traditional plus tasty, these are phrases that are used over and over to describe today's Jewish foods. This chapter presents examples of dishes, both Ashkenazic-based and Sephardic-inspired, meeting those criteria. These recipes of Jewish foods shared by Etheldoris Grais and Joseph Israel use Midwestern ingredients; they are also versatile, and grounded in Jewish food traditions, insofar as “Jewish foods” are often simply foods Jews eat wherever they live. These include Etheldoris' “Clear Wild Rice Soup,” Cold “Raspberry Cream Soup,” “Chinese Style Steamed Fish” and Joseph' “Zucchini Soup.”

Keywords:   American Midwest, Jewish food, recipes, Etheldoris Grais, Joseph Israel

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