Jewish motherhood and culinary tradition
- From the Collections
- From Noodles to Strudels - Foods of AJHS
- From Noodles to Strudels - Foods of AJHS
Exploring the immigrant culinary fusion of A Russian Jew Cooks In Peru.
- From the Collections
- From Noodles to Strudels - Foods of AJHS
A fascinating story of language, trade, migration, and Renaissance-era Jewish cheesemongers.
- From Noodles to Strudels - Foods of AJHS
Rituals of kneading, baking, and eating, with hope for the new year.
- From Noodles to Strudels - Foods of AJHS
A brightly colored, jiggly agent of Americanization.
- From Noodles to Strudels - Foods of AJHS
We’ve all cooked a hard-boiled egg: simmer an egg eight to twelve minutes and you’re halfway to an egg salad sandwich. But what happens if you cook an egg for eight to twelve HOURS. It’s possible and the results are spectacular.
