Author: William Lee ProvolPublisher:
ISBN:
Category : Peddlers
Languages : en
Pages : 282
Book Description
The Pack Peddler
Author: William Lee ProvolPublisher:
ISBN:
Category : Peddlers
Languages : en
Pages : 282
Book Description
Arthur Miller, New Edition
Author: Harold BloomPublisher: Infobase Publishing
ISBN: 1438112777
Category : Criticism
Languages : en
Pages : 247
Book Description
Chronicles the life and works of Arthur Miller.
Principles of Retailing
Author: Norris Arthur BriscoPublisher:
ISBN:
Category : Retail trade
Languages : en
Pages : 352
Book Description
Becoming American
Author: Alixa NaffPublisher: SIU Press
ISBN: 9780809318964
Category : Business & Economics
Languages : en
Pages : 412
Book Description
Alixa Naff explores the experiences of Arabic-speaking immigrants to the United States before World War II, focusing on the pre-World War I pioneering generation that set the pattern for settlement and assimilation. Unlike many immigrants who were driven to the United States by dreams of industrial jobs or to escape religious or economic persecution, these artisans and owners of small, disconnected plots of land came to America to engage in the enterprise of peddling. Most of these immigrants planned to stay two or three years and return to their homelands wealthier and prouder than when they left.
United States Economist, and Dry Goods Reporter
Author: In Our Times
Author: Albert Bushnell HartPublisher:
ISBN:
Category : United States
Languages : en
Pages : 540
Book Description
The Unseen Bridgegroom
Author: May Agnes FlemingPublisher: BoD – Books on Demand
ISBN: 3752363347
Category : Fiction
Languages : en
Pages : 238
Book Description
Reproduction of the original: The Unseen Bridgegroom by May Agnes Fleming
From the Jewish Heartland
Author: Ellen F. SteinbergPublisher: University of Illinois Press
ISBN: 0252093151
Category : Social Science
Languages : en
Pages : 226
Book Description
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.
Global Jewish Foodways
Author: Hasia R. DinerPublisher: U of Nebraska Press
ISBN: 1496206096
Category : Cooking
Languages : en
Pages : 401
Book Description
The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their traditional ideas about food during these migrations, just as invariably they engaged with the foods they encountered in their new environments. Their culinary habits changed as a result of both these migrations and the new political and social realities they encountered. The stories in this volume examine the sometimes bewildering kaleidoscope of food experiences generated by new social contacts, trade, political revolutions, wars, and migrations, both voluntary and compelled. This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post-World War II era in Israel, Argentina, and the United States and critically examines the impact of food on Jewish lives and on the complex set of laws, practices, and procedures that constitutes the Jewish dietary system and regulates what can be eaten, when, how, and with whom. Global Jewish Foodways offers a fresh perspective on how historical changes through migration, settlement, and accommodation transformed Jewish food and customs.
Author: