* I would like to express my gratitude to the following individuals and organizations:
Louise Bethlehem and Anat Helman for their guidance and support in the writing of
the MA thesis that was the basis for this article; Charlene Beinart, Barbara Kirshenblatt-Gimblett,
William Pimlott, and Tzipora Weinberg, as well as the journal’s editors, Avril Alba,
Shirli Gilbert, and Adam Mendelsohn, and the two anonymous reviewers, for their insightful
comments; Jemima Jarman for her administrative support; Isaac Roszler for his suggestions
for reading material; the many individuals across the globe who shared their cookbooks
with me; and the Center for the Humanities at New York University, and Adam Mendelsohn,
Katie Garrun, Alex Abrahams, and Ben Vigne at the University of Cape Town’s Kaplan
Centre, for crucial support in creating a digital archive of South African Jewish
community cookbooks, located at sajewishcookbooks.org.za.
