The Yiddish Book Center's

Wexler Oral History Project

A growing collection of in-depth interviews with people of all ages and backgrounds, whose stories about the legacy and changing nature of Yiddish language and culture offer a rich and complex chronicle of Jewish identity.

What I've Learned from Jewish Balebostas

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Eve Jochnowitz, scholar of Ashkenazi foodways, shares some tips and tricks about cooking from traditional Jewish homemakers.

This is an excerpt from an oral history with Eve Jochnowitz.

This excerpt is in Yiddish.

Eve Jochnowitz was born in United States in 1963.

This interview is part of the Yiddish in the Academy: scholars, language instructors, and students series.

Other video highlights from this oral history

Learning About Food from Kavkazi Jews in Georgia

2 min 32 sec

“Julia Child, Garlic, and Oregano”: Eve Jochnowitz’s Culinary “Mame-Loshn” (Mother Tongue)

3 min 12 sec

How I Helped Launch Yiddish Farm

1 min 30 sec

Favorite Jewish Restaurants in New York City

3 min 32 sec

The Wizard of Oz: My Advice for Prospective Yiddish Students

1 min 29 sec

The Story of My Grandfather's Goat

2 min 6 sec

More information about this oral history excerpt

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