The first wave of Jewish immigrants arrived in the Midwest in the 1800s. They brought along treasured recipes – sometimes recorded in cookbooks, but more often "embedded only in women's memories." So write Ellen F. Steinberg and Jack H. Prost in their book, "From the Jewish Heartland: Two Centuries of Midwest Foodways."
Though imported dishes maintained their Jewish flavor, many born of Jewish cultural traditions also developed a distinctive Midwest taste. This culinary history examines why and how Jewish cooking evolved over the years in Illinois and elsewhere in Middle America.