Discover what lay inside the covers of sisterhood cookbooks assembled by Jewish women who joined Reform Temples in the 20th century. What were the tastes of "Jewish cooking"? And why did women cook?

Deborah Dash Moore, director of U-M's Frankel Center for Judaic Studies, takes you inside the cookbooks produced by members of the National Federation of Temple Sisterhoods, explores how Jewish women used recipes to reflect their understanding of "kitchen Judaism," and charts the changing meanings attached to food over the course of the 20th century.