Resources

Deutsch, Jonathan, and Rachel D. Saks. Jewish American Food Culture. Lincoln: University of Nebraska Press, 2009.

Horwitz, Roger. KOSHER USA: How Coke Became Kosher and Other Tales of Modern Food. Place of publication not identified: COLUMBIA University Press, 2018.

Kyvig, David E., and David E. Kyvig. Daily Life in the United States, 1920-1940: How Americans Lived through the "Roaring Twenties" and the Great Depression. Chicago: Ivan R. Dee, 2004.

Tempting Kosher Dishes: 112 Choice Recipes Collected from Housewives in America and Europe, Tested and Approved in Our Own Kitchens by a Domestic Science Expert. Cincinnati, O.: B. Manischewitz, 1928.

Zola, Gary Phillip, and Marc Dollinger. American Jewish History A Primary Source Reader. Lebanon: Brandeis University Press, 2014.
The library is committed to ensuring that members of our user community with disabilities have equal access to our services and resources and that their dignity and independence is always respected. If you encounter a barrier and/or need an alternate format, please fill out our Library Print and Multimedia Alternate-Format Request Form. Contact us if you’d like to provide feedback: lib.a11y@uoguelph.ca