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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. With the influx of hundreds of thousands of Jews during the late nineteenth and early twentieth centuries came new recipes and foodways that transformed the culture of the region. 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, dark pumpernickel bread sprinkled with almonds and crunchy Iowa sunflower seeds, tangy ketchup concocted from wild sour grapes, Sephardic borekas (turnovers) made with sweet cherries from Michigan, rich Chicago cheesecakes, native huckleberry pie from St. Paul, and savory gefilte fish from Minnesota northern pike. Steinberg and Prost also consider the effect of improved preservation and transportation on rural and urban Jewish foodways, as reported in contemporary newspapers, magazines, and published accounts. They give special attention to the impact on these foodways of large-scale immigration, relocation, and Americanization processes during the nineteenth century and the efforts of social and culinary reformers to modify traditional Jewish food preparation and ingredients. Including dozens of sample recipes, From the Jewish Heartland: Two Centuries of Midwest Foodways takes readers on a memorable and unique tour of midwestern Jewish cooking and culture.
About the Author:
Ellen F. Steinberg is a writer, researcher, and anthropologist as well as the author of Learning to Cook in 1898: A Chicago Culinary Memoir. Born and raised in Chicago, she currently lives in River Forest, Illinois. Jack H. Prost is an associate professor of anthropology at the University of Illinois at Chicago. He has taught and written on the anthropology of cuisine and food taboos.
Buchbeschreibung University of Illinois Press, 2011. Buchzustand: Good. 1st Edition. Shows some signs of wear, and may have some markings on the inside. Buchnummer des Verkäufers GRP69054632
Buchbeschreibung University of Illinois Press. Hardcover. Buchzustand: VERY GOOD. Light rubbing wear to cover, spine and page edges. Very minimal writing or notations in margins not affecting the text. Possible clean ex-library copy, with their stickers and or stamp(s). Buchnummer des Verkäufers 2686663465
Buchbeschreibung University of Illinois Press, 2011. Hardcover. Buchzustand: Used: Good. Buchnummer des Verkäufers SONG0252036204
Buchbeschreibung University of Illinois Press. Hardcover. Buchzustand: Good. 0252036204 bumped edge but unmarked -NICE. Buchnummer des Verkäufers Z0252036204Z3
Buchbeschreibung University of Illinois Press, 2011. Hardcover. Buchzustand: Very Good+. Zustand des Schutzumschlags: Very Good+. First Edition; First Printing. Heartland Foodways; 1 x 9.3 x 6.3 Inches; 224 pages. Buchnummer des Verkäufers 275218
Buchbeschreibung University of Illinois Press 25/08/2011, 2011. Buchzustand: NEW. - Brand new item sourced directly from publisher. Packed securely in tight packaging to ensure no damage. Shipped from warehouse on same/next day basis. Buchnummer des Verkäufers 1111-9780252036200
Buchbeschreibung University of Illinois Press, 2011. Hardcover. Buchzustand: Very Good. Great condition with minimal wear, aging, or shelf wear. Buchnummer des Verkäufers P020252036204
Buchbeschreibung University of Illinois Press, 2011. Buchzustand: Good. A+ Customer service! Satisfaction Guaranteed! Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. Buchnummer des Verkäufers 0252036204-2-4
Buchbeschreibung Buchzustand: Good. From the Jewish Heartland: Two Centuries of Midwest Foodways (Heartland Foodways). Buchnummer des Verkäufers SKU0180861
Buchbeschreibung University of Illinois Press, 2011. Hardcover. Buchzustand: Like New. Almost new condition. Buchnummer des Verkäufers P010252036204