This book reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culin... more This book 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, the book examines 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. 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...
This chapter describes efforts to accommodate the needs of the thousands of Eastern European Jews... more This chapter describes efforts to accommodate the needs of the thousands of Eastern European Jews who descended in Chicago. Jews already living in the city rallied together and started the Maxwell Street Settlement House. They instituted social clubs, savings clubs, drama clubs, and book clubs. They ran soup kitchens and conducted cooking classes. Chicago public schools also incorporated domestic science classes into their regular curriculum. One effort to adapt curriculum to the needs of observant Jewish children in Chicago in 1904 included purchasing separate sets of crockery, one for milchig (milk) and one for fleischig (meat) dishes, as well as additional kitchen utensils, and procuring kosher meat for use in public school cooking classes. A few years later, public school students produced cookbooks featuring ethnic dishes, including what was called “Jewish” food, under the direction of their home economics teachers.
ur research indicates that infant head molding, the application of pressure or bindings to crania... more ur research indicates that infant head molding, the application of pressure or bindings to cranial bones to alter their shapes, is prevalent among various Caribbean, Latino, European, African American, Asian, and Native American groups. The data emerged during a cross-cultural anthropological study of child care practices. The documenta- tion of the practice of intentional infant cranial molding, specifically during the
This book reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culin... more This book 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, the book examines 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. 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...
This chapter describes efforts to accommodate the needs of the thousands of Eastern European Jews... more This chapter describes efforts to accommodate the needs of the thousands of Eastern European Jews who descended in Chicago. Jews already living in the city rallied together and started the Maxwell Street Settlement House. They instituted social clubs, savings clubs, drama clubs, and book clubs. They ran soup kitchens and conducted cooking classes. Chicago public schools also incorporated domestic science classes into their regular curriculum. One effort to adapt curriculum to the needs of observant Jewish children in Chicago in 1904 included purchasing separate sets of crockery, one for milchig (milk) and one for fleischig (meat) dishes, as well as additional kitchen utensils, and procuring kosher meat for use in public school cooking classes. A few years later, public school students produced cookbooks featuring ethnic dishes, including what was called “Jewish” food, under the direction of their home economics teachers.
ur research indicates that infant head molding, the application of pressure or bindings to crania... more ur research indicates that infant head molding, the application of pressure or bindings to cranial bones to alter their shapes, is prevalent among various Caribbean, Latino, European, African American, Asian, and Native American groups. The data emerged during a cross-cultural anthropological study of child care practices. The documenta- tion of the practice of intentional infant cranial molding, specifically during the
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