‘Traditional’ Jewish American Foods Keep Changing, With Cookbooks Playing an Influential Role in How Jews Mark Rosh Hashana

Did you know that the first American Jewish cookbook did not appear until 1871? In an article for The Conversation, Deborah Dash Moore, a historian of American Jews and a U-M professor, shares insights on the changing character of what is considered “Jewish” foods. The faculty expert explores how kosher food has changed in America, what cookbooks can tell us about changing tastes, the tie between bagels and Jewish history, and more.