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From the Jewish Heartland : Two Centuries of Midwest Foodways /
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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| Format: | Électronique eBook |
| Langue: | Inglés |
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Urbana :
University of Illinois Press,
2011.
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| Collection: | Book collections on Project MUSE.
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| Accès en ligne: | Texto completo |
Table des matières:
- 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.