Baklava studded with cranberries, turnovers made with sweet cherries from Michigan, rich Chicago cheesecakes, savory gefilte fish pounded out from Minnesota northern pike: immigrant Jews recreated the foods of their homelands working with what they found at hand.
Guest
Ellen F. Steinberg, writer, researcher, an anthropologist and the author of Learning to Cook in 1898: A Chicago Culinary Memoir
Jack H. Prost, associate professor of anthropology at the University of Illinois at Chicago
