Most Yiddish cookbooks were published in the United States for Jewish immigrants, although at least three Yiddish cookbooks appeared in print in Europe, the first in 1898 in Vilna. Each cookbook tells a fascinating story—about their authors, publishers, and intended readers. Some cookbooks aim to bring gourmet cuisine to the kosher kitchen, others to promote a product, whether matzoh, Crisco, or kasha, and still others are devoted to vegetarianism or to Americanizing the diet of immigrant families. Drawing on gems in the Yiddish Book Center’s collection, this talk will explore what this unique literary genre can reveal about Jewish life.
This live event will be presented via Zoom and will stream live on the Yiddish Book Center's Facebook page. Space is limited. If you’d like to reserve a virtual seat in the Zoom audience—which will allow you to submit questions—registration is required.