Museum of Jewish Heritage publishes Book of Holocaust Recipes


Food can be an important historical indicator. Experiencing the preparation and consumption of dishes from another time and place can sometimes better connect us with the past than a museum brochure or vitrine-encased artifact. “Recipes Remembered: A Celebration of Survival” might do just that.

From The New York Times:

Recipe books based on the memories of Holocaust survivors might seem to trivialize the horror. But Dr. Ruth Westheimer, one of the survivors featured in “Recipes Remembered: A Celebration of Survival,” said that food represents identity for these people who did not have a real homeland. June Feiss Hersh interviewed more than 100 survivors and their relatives for the book, and recorded their stories, food memories and recipes, which she also tested. When the dish called for ketchup or canned tomato soup, that’s what the recipe included.

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