From the Jewish Heartland: Two Centuries of Midwest Foodways

Steinberg and Prost trace 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 of ingenuity. Extensive comparisons of recipes serve as clues toward generational and cultural shifts as well as adaptations to regional supplies and privations. Noteworthy chapters such as "How to Cook%E2%80%A6" reveal some of the nineteenth century's more unusual beliefs, including the theory that spices lead to intemperance, and the formation of public cooking schools designed to guide "foreign" foods toward "American ideals." A specialized resource for scholars of Judaica and food-devotees alike, the book presents classics such as gefilte and matzos alongside lesser-known dishes. It is a sometimes nostalgic look at preserving authenticity while embracing creativity. Here, assimilation becomes a challenge rather than a uniformly negative force. Features ten black-and-white photos, notes, and an appendix of recipes updated with contemporary measurements. (July)