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A Focus On Food

“Food is such a powerful identity marker,” Cara De Silva notes in her interview with our Wexler Oral History Project. This month, we’re looking at some ways that Jewish identity is defined by its food: Cara De Silva’s moving story about editing In Memory's Kitchen: A Legacy from the Women of Terezin, a collection of recipes written down by women at the concentration camp; Health and Nutrition, a Yiddish cookbook/manifesto published in 1926 in New York by the rather preceptively named Better Health & Correct Eating Institute; and a conversation with Eric Anjou, director of a 2014 documentary about Jewish delis.     


Handpicked Christa Whitney

For your beach reading and road trip listening pleasure: add a bisl Yiddish to your summer with some favorite picks from and about Yiddish writers—famous and less so—selected by Wexler Oral History Project Director Christa Whitney.