Food and the Jews of Alsace-Loraine
by David P. Rosenberg, M.P.A., Reference Services Research Coordinator, Center for Jewish History
“Circles of Justice: Law, Culture and the Jews of Metz in 18th Century France” is now on view in The David Berg Rare Book Room here at the Center. Related programming includes “Sex, Yiddish and the Law: Jewish Life in Metz in…
American Food and Jewish Taste
by Rachel Rudman, M.A., Reference Services Research Intern, Center for Jewish History
In my first weeks as a research intern, I’ve had the opportunity to begin exploring the various collections housed at the Center for Jewish History. Coming from a background in women’s studies and Jewish studies, I find myself drawn to themes of traditional women’s roles and gendered…
“Knaidel” is the Winning Word
by David P. Rosenberg, M.P.A., Reference Services Research Coordinator, Center for Jewish History
Perhaps you heard that a Yiddish word won the National Spelling Bee for Arvind Mahankali. Yes, knaidel is spelled K-n-a-i-d-e-l according to Webster’s Third New International Dictionary–the official dictionary of the National Spelling Bee. As you may know, Yiddish is a fusion language of principally German,…
Reflecting on Memorial Day
by J.D. Arden, M.L.I.S. candidate, Reference Services Research Intern, Center for Jewish History
Above image: National Jewish Welfare Board Records, 1952, Passover in the home of Mr. and Mrs. Dave Starr, 1575 Federal. Pfc. Morton Gutstadt of Fitzsimons Army Hospital tried out the gefilte fish of Mrs. Starr. From the Collections of the American Jewish Historical Society.
Honoring the…