A look at the Jewish Historical Society of Greater Washington’s collection of community cookbooks reveals the importance of Sukkot to Washington’s foodies and some of the elaborate menus they planned to celebrate the harvest.
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[A COMMUNITY COOKBOOK STORY] Chow mein noodles and Jell-O molds? With flavors from abroad and quick mixes, 1950s cookbooks tell local community stories and set the menu for life after World War II.
For decades, Seymour Rich and his family gave DC residents a “Rich” selection of blintzes and deli fare at restaurants around town and even in the frozen food aisle at Giant.
During World War II, Washingtonians accepted rationing of liquor, coffee and butter to divert food production to wartime needs at home and abroad…far from the daily coffee runs some Washingtonians are used to today.
Closed out of many established clubs and social activities, area teens created their own busy social lives, blending their Jewish identities and secular activities. Fun, friendships, future leaders and even marriages resulted.
While Ashkenazi Jews think of hamantashen as traditional Purim fare, the Yom Tov Society gathering of some of Washington’s Sephardic community, shown in this 1936 photo, likely enjoyed börekas, almond “cigars” and candies called figuellos. Today, Washington is home to a small, but vibrant Sephardic community of around 12,000. They, like other Sephardic Jews, are…