From the Jewish heartland : two centuries of Midwest foodways /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Steinberg, Ellen FitzSimmons, 1948-
Otros Autores: Prost, Jack
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Urbana : University of Illinois Press, [2011]
Colección:Heartland foodways.
Temas:
Jewish cooking.
Jews > Food > Middle West.
Jews > Middle West > Social life and customs.
Food.
Cooking.
Food
Cooking
Jews
Cuisine juive.
Juifs > Alimentation > Midwest (États-Unis)
Juifs > Midwest (États-Unis) > Mœurs et coutumes.
Aliments.
Cuisine.
Juifs.
food.
recipes.
COOKING > Regional & Ethnic > Jewish & Kosher.
HISTORY > United States > State & Local > Midwest (IA, IL, IN, KS, MI, MN, MO, ND, NE, OH, SD, WI)
Jews > Food.
Jews > Social life and customs.
Midwestern United States
Middle West.
Electronic books.
Electronic resource.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • The early Jewish presence in the Middle West
  • Midwest city life : the Sephardim and the German-Jews
  • Eastern European Jews in the cities
  • Jews in small towns, on the farms, and in-between
  • How to cook
  • When to cook
  • And when not to bother
  • Trends in the heartland.

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