Mayer Kirshenblatt remembers in words and paintings the daily diet of Jews in Poland before the Holocaust. Born in 1916 in Opatóów (Apt in Yiddish), a small Polish city, this self-taught artist describes and paints how women bought chickens from the peasants and brought them to the shoykhet (ritual slaughterer), where they plucked the feathers; the custom of shlogn kapores (transferring one's sins to a chicken) before Yom Kippur; and the role of herring and root vegetables in the diet, especially during the winter. Mayer describes how his family planted and harvested potatoes on leased land, stored them in a root cellar, and the variety of dishes prepared from this important staple, as well as how to make a kratsborsht or scratch borsht from the milt (semen sack) of a herring. In the course of a forty-year conversation with his daughter, Barbara Kirshenblatt-Gimblett, who also interviewed Mayer's mother, a picture emerges of the daily, weekly, seasonal, and holiday cuisine of Jews who lived in southeastern Poland before World War II.
The application of osmotic dehydration in the technology of producing candied root vegetables