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Manischewitz: The Matzo Family: The Making of an American Jewish Icon
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About Manischewitz: The Matzo Family: The Making Of An
Product Description In this highly readable volume, we travel back to the European roots of a remarkable family who crossed the ocean from Lithuania with little baggage but their religious faith and a young man's ambitions. I'm going to bake matzos this year...We ll see how it goes, said Behr Manischewitz. One bright spring morning in 1888 a young immigrant father named Behr makes this offhand announcement to his modest wife Nesha. Within record time, the ambitious young Talmudic scholar has a burgeoning bakery and is on his way to success. But the years go by and the growing family is ever more complicated, colorful and sometimes explosive. The women of the Manischewitz family who mostly operated behind the scenes played a critical role in providing the mortar that held the family together. As for the men, they covered a broad spectrum: some more able than others, some more affable than others, some more religious than others. What united them, men and women alike, were bonds of kinship, as well as a firm allegiance to the Jewish people. With these qualities they kept the family business alive and in the family for over 103 years until 1990 when it was sold to various conglomerates as were other ethnic American family food businesses: Ronzoni, Franco-American, La Choy, and Lender's. Laura Manischewitz Alpern recounts the family's history through the lives of its leading men and women. Her insider' s tale of the family that transformed the world of matzo and became a symbol of 100% kosher reminds us why the name Manischewitz remains magical still. Man, oh Manischewitz, what a story! From the Introduction by Jonathan D. Sarna, Joseph H. & Belle R. Braun Professor of American Jewish History Brandeis University From Booklist Matzo—unleavened bread—is eaten on the Jewish holiday of Passover. The B. Manischewitz Company was started 120 years ago, two years after its founder, Dov Behr, immigrated to Cincinnati from Salant, Lithuania, in 1886. He first slaughtered and peddled kosher meat, then branched out into matzo baking. The author, Behr’s great-granddaughter, chronicles the family’s history and the technology for baking matzos. By the 1920s, Manischewitz had become the world’s largest manufacturer of matzos, producing 1.25 million a day. She reveals that decade after decade, the firm, working within the confines of Jewish law, managed to synthesize the requirements of the faith with the most modem technologies to produce more matzos for more people than any company in Jewish history. Eventually, it exported matzos to Jewish communities around the world and expanded to include such products as gefilte fish and kosher wine. This exhaustively researched book is an engaging account of the family and their matzos. --George Cohen About the Author Laura Manischewitz Alpern was born in Cincinnati, where she grew up with stories of her great-grandfather Dov Behr Manischewitz, founder of the Manischewitz Company. Later she lived in New Jersey and Israel, then settled with her husband in Geneva where she raised two daughters and worked for three decades as librarian in an international organization. She is a member of the Geneva Writers Group and has been published in Offshoots; Writing from Geneva.
