Family recipes speak to women on such a visceral level that we rarely pause to examine why,” said Linda Berzok (MA ’00). “It’s the stories behind the recipes that make these foods so indelible and treasured. If we dig deeper, we gain insights into our past and present identities.”
A graduate of Steinhardt’s program in food studies, Berzok is the editor of the new release, Storied Dishes: What Our Family Recipes Tell Us About Who We Are and Where We’ve Been (Praeger, 2010). Part memoir, part cookbook, Storied Dishes brings the reader a collection of recollections and recipes by women from a wide variety of cultural backgrounds including Mexican, Jewish, Indonesian, Chinese, Cuban and Italian. Alumnae from Steinhardt’s Department of Nutrition, Food Studies, and Public Health, Joy Santlofer (MA ’04), Renee Marton (MA ’05), and Maria Gutierrez Steinberg (MA ’05), contributed to the book which includes home-tested recipes for cranberry bread, chocolate peanut butter pinwheel cookies, burned sugar pie, and Cuban bread pudding.
“It a fascinating journey through the multicultural world of family recipes,” says Berzok’s former professor, Marion Nestle. I can’t think of another book that takes family recipes more seriously or is more welcome.”