Individual Author Record
Name: Ellen FitzSimmons Steinberg, PhDPen Name: None Genre: Fiction Non-Fiction Born: in Chicago, Illinois
-- Ellen FitzSimmons Steinberg, PhD on WorldCat -- http://www.worldcat.org/search?q=ellen++fitzsimmons+steinberg+ph.d.
E-Mail: -- email@example.com
Illinois ConnectionSteinberg was born and raised in Chicago. She currently resides in River Forest, Illinois.
Biographical and Professional InformationEllen Steinberg is an anthropological researcher and writer. She teaches as a visiting professor at local colleges, is a past president of Yonah Hadassah, and is vice-president and Chicago-area chair of the Society of Woman Geographers. She lectures and publishes papers on clulinary history.
- Teach Me: An Ethnography of Adolescent Learning, International Scholars Publications , 1999
- Irma: A Chicago Woman's Story, 1871-1966, University of Iowa Press , 2004
- Learning to Cook in 1898: A Chicago Culinary Memoir, Wayne State University Press, 2007
- From the Jewish Heartland: Two Centuries of Midwest Foodways, University of Illinois Press, 2011 - written with Jack H. Prost
Selected Titles At Your Library
Teach me :
ISBN: 1573094005. OCLC Number: International Scholars Publications,. Lanham, Md. :. ©1999.
ISBN: 0877458944. OCLC Number: University of Iowa Press,. Iowa City :. ©2004.
Learning to cook in 1898 :
ISBN: 0814333648. OCLC Number: Wayne State University Press,. Detroit :. ©2007.
From the Jewish heartland :
ISBN: 0252036204. OCLC Number: University of Illinois Press,. Urbana, IL :. ©2011. Traces the origins of Jewish cookery in the Midwest, from pioneers to Sephardic and Ashkenazic settlers, and from cities to farmlands. Surveying handwritten personal cookbooks, community archives, anecdotes, The Chicago Tribune and other sources, they reinforce food as ancestral memory and evidence of ingenuity. Extensive comparisons of recipes serve as clues toward generational and cultural shifts as well as adaptations to regional supplies and privations. A specialized resource for scholars of Judaica and food-devotees alike, the book presents classics such as gefilte and matzos alongside lesser-known dishes. It is a sometimes nostalgic look at preserving authenticity while embracing creativity.