Browsing tag

Jewish Cooking in America

Babka & Beignets: Jewish Foodways of the South

By Cassia Kisshauer
Reference Services Librarian, Center for Jewish History

Babka & Beignets: Jewish Foodways of the South

Food is a way to maintain cherished traditions and connect to ancestors, particularly for marginalized groups. It can also be a method to adapt to a new environment. The American South has a rich Jewish history dating back to the 17th century. Port cities like…

6038 0

Nourishing Tradition: Jewish Cookbooks and the Stories They Tell

Exhibition Opening

Wednesday, June 29 at 6 pm

To celebrate the exhibition Nourishing Tradition: Jewish Cookbooks and the
Stories They Tell,
the Center for Jewish History is excited to welcome Bonnie Slotnick,
owner of Bonnie Slotnick Cookbooks. Bonnie will share

some of her

experiences

with Jewish cookbooks over many years of selling rare and
out-of-print cookbooks, and bring…

1604 0

Celebrating Thanksgivukkah (includes “Sweet Potato Latkes with Marshmallow Topping” recipe!)

by Elli Smerling, Reference Services Research Intern, Center for Jewish History 

Official Jewish law requires 10 to be in attendance for communal prayer. Unofficial Jewish law requires that if 10 people are in a room, there must be food.

Every Jewish gathering, celebration or holiday revolves around food. You may ask: What about fast days? Well, they’re about food as well….

1713 0