@article{435984,
      recid = {435984},
      author = {Steinberg, Ellen FitzSimmons, and Prost, Jack.},
      title = {From the Jewish heartland two centuries of Midwest  foodways / [electronic resource] :},
      publisher = {University of Illinois Press,},
      address = {Urbana :},
      pages = {1 online resource (x, 207 p.) :},
      year = {2011},
      abstract = {Traces 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. 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.},
      url = {http://library.usi.edu/record/435984},
}