Nourishing a community: Food, hospitality, and jewish communal spaces in early modern frankfurt

Verena Kasper-Marienberg, Debra Kaplan

Research output: Contribution to journalArticlepeer-review


This article explores early modern practices of cooking and hospitality, both in and out of homes, in the Jewish ghetto of Frankfurt am Main. The focus is on Garküchen (eateries) and communal ovens, which were increasingly regulated by the community. Communal leaders employed creative strategies to find solutions for nourishing a growing local and visiting population in the limited space of the early modern Jewish ghetto. Their attempts to expand were propelled by concrete historical events, particularly by a series of fires, which shaped the physical spaces in which this process unfolded. Looking at these institutions allows for a reconsideration of the spatial boundaries of the Jewish ghetto.

Original languageEnglish
Pages (from-to)302-333
Number of pages32
JournalAJS Review
Issue number2
StatePublished - 1 Nov 2021

Bibliographical note

Funding Information:
We would like to thank the Israel Institute of Advanced Studies, the Israel Science Foundation Grant 1802/18, and the Marie Curie Actions, EC FP7, in the frame of the EURIAS Fellowship Program, for supporting our work.

Publisher Copyright:
Copyright © Association for Jewish Studies 2021.


Dive into the research topics of 'Nourishing a community: Food, hospitality, and jewish communal spaces in early modern frankfurt'. Together they form a unique fingerprint.

Cite this