Chapters in this book

1. Frontmatter i
2. Contents vii
3. Acknowledgments ix
4. Introduction 1
5. Part 1. Essen! Eating!
6. 1. Kashrus: The Quest for Kosher 7
7. 2. Trotzky’s Kosher Restaurant 13
8. 3. The Jewish Delicatessen: “The Stronghold of Pungent Meat” 17
9. 4. Of Knishes and Kishkes 35
10. 5. Joseph Moskowitz and Romanian Restaurants 49
11. 6. Yiddish Champagne: Seltzer and Dr. Brown’s Celery Tonic 69
12. 7. From Adjective to Noun: The Appetizing Store 77
13. 8. Eat in Good Health!: Dairy and Vegetarian Restaurants 85
14. 9. Fast, Crowded, and Cheap: The Cafeteria 99
15. 10. Raisins and Almonds: Chunky Milk Chocolate 109
16. Part 2. Architecture
17. 11. The Rise and Fall of the House of Jarmulowsky 115
18. 12. The Forverts Building: From Socialist to Socialite 125
19. 13. Harrison G. Wiseman: Builder of New York Yiddish Theaters 129
20. 14. Hotel Herzl: Max Bernstein and the Libby’s Hotel and Baths 139
21. Part 3. Music
22. 15. “To Hear . . .”: The First Yiddish Records 159
23. 16. The First Yiddish Recording Artists 179
24. 17. Jews and Jazz: From Before the Beginning 193
25. 18. Sam Ash and Shimele Blank: Two Music Stores 207
26. 19. Khazntes: Women Cantors of the Stage 215
27. 20. Thomas LaRue Jones, Gladys Mae Sellers, and the Lost World of Black Cantors 231
28. Part 4. Theater
29. 21. Yente Telebende: The Woman with the Wallop 259
30. 22. Uncle Thomashefsky’s Cabin: The 1900s Yiddish Uncle Tom Shows 273
31. 23. Before Jolson: The Jazz Singer, Jessel, and the Jews 279
32. Notes 309
33. Bibliography 345
34. Index 349
35. About the Author 371