In this Book

From the Jewish Heartland
summary
From the Jewish Heartland: Two Centuries of Midwest Foodways 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, Ellen F. Steinberg and Jack H. Prost examine 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._x000B__x000B_Settling into the cities, towns, and farm communities of Ohio, Indiana, Wisconsin, Michigan, Illinois, Missouri, Iowa, and Minnesota, Jewish immigrants incorporated local fruits, vegetables, and other comestibles into traditional recipes. Such incomparable gustatory delights include Tzizel bagels and rye breads coated in midwestern cornmeal, baklava studded with locally grown cranberries, tangy ketchup concocted from wild sour grapes, rich Chicago cheesecakes, and savory gefilte fish from Minnesota northern pike._x000B__x000B_Steinberg and Prost also consider the effect of improved preservation and transportation on rural and urban Jewish foodways and the efforts of social and culinary reformers to modify traditional Jewish food preparation and ingredients. Including dozens of sample recipes and ample illustrations, From the Jewish Heartland: Two Centuries of Midwest Foodways takes readers on a memorable and unique tour of midwestern Jewish cooking and culture.

Table of Contents

  1. Cover
  2. restricted access Download |
  1. Title Page, Copyright
  2. restricted access Download |
  1. Contents
  2. restricted access Download |
  1. Acknowledgments
  2. pp. ix-x
  3. restricted access Download |
  1. Introduction
  2. pp. 1-5
  3. restricted access Download |
  1. 1. The Early Jewish Presence in the Middle West
  2. pp. 7-17
  3. restricted access Download |
  1. 2. Midwest City Life: The Sephardim and the German-Jews
  2. pp. 18-38
  3. restricted access Download |
  1. 3. Eastern European Jews in the Cities
  2. pp. 39-59
  3. restricted access Download |
  1. 4. Jews in Small Towns, on the Farms, and In-Between
  2. pp. 60-80
  3. restricted access Download |
  1. 5. How to Cook . . .
  2. pp. 81-103
  3. restricted access Download |
  1. 6. When to Cook . . .
  2. pp. 104-129
  3. restricted access Download |
  1. 7. . . . And When Not to Bother
  2. pp. 130-150
  3. restricted access Download |
  1. 8. Trends in the Heartland
  2. pp. 151-163
  3. restricted access Download |
  1. Appendix: Tastes of Home
  2. pp. 165-173
  3. restricted access Download |
  1. Notes
  2. pp. 175-187
  3. restricted access Download |
  1. Bibliography
  2. pp. 189-195
  3. restricted access Download |
  1. Index
  2. pp. 197-207
  3. restricted access Download |
Back To Top

This website uses cookies to ensure you get the best experience on our website. Without cookies your experience may not be seamless.