We, Gabrielle Rossmer Gropman and Sonya Gropman, are a mother-daughter team. We have been researching the food of our heritage. Gabrielle – or Gaby – was born in Germany and moved to New York City with her parents at the age of one. She grew up in the neighborhood of Washington Heights, where the large German-Jewish community spoke German (und Gaby sprecht immer noch Deutsch) and their traditional foods were readily available. Sonya grew up in Boston with regular visits to her grandparents’ home in the New York area. There she ate copious amounts of wurst, brown breads sliced on a hand-crank slicer, her Oma’s meat soup with matzoh balls and her Opa’s ambrosial potato salad. She has loved their food from a young age.

Gaby has had dual careers in art and mediation. She administered the Harvard Mediation Program for 20 years and now has a consulting firm for international  mediation training and study tours.  She regularly works with colleagues in Germany as a mediation trainer.  As a sculptor,  Gaby has shown her work extensively; her most recent one-person show in April, 2012, was at Ceres Gallery in NYC.  An installation about her family history was exhibited in her birth-city, Bamberg, Germany,  in 1991, and spurred her interest in the culture of German Jews. Her artist’s website is gabriellerossmer.com At home in Boston, Gaby cultivates a backyard garden that includes a large raspberry patch which every year provides jars of raspberry jam – much as her grandmother Rosa produced in Bamberg 100 years ago.

Sonya is a visual artist working in a variety of media including paper, embroidery and photography. She published photographs in There Magazine based on a 24-hour project in Berlin, Germany in 2007. She has been a decorative painter of faux finishes and murals, and a production designer for feature film. She is the coordinator of her local CSA (community supported agriculture), Farm Spot, which partners a local farm with members of her neighborhood of Jackson Heights. Her blog eat+art+word combines her interests of the visual and the edible. She lives in New York City where she is currently studying German.

We started this blog to create a community where people can gather and share stories, recipes, information and inquiries about the food that German-speaking Jews ate in Europe. And still eat today.

We want to help preserve this distinct culture and we invite your participation.

We welcome your comments, your questions and your feedback. And, of course, your recipes! Please drop us a line, we’d love to hear from you! german.jewish.cuisine (at) gmail (dot) com


  1. consolata said:

    I’ve come back today from my holiday and I’ve spent a wonderful time reading your blog! I really like it! Complimenti e le vostre foto sono bellissime!!! Ciao from the balcony you know!!!

  2. marjorie gutman said:

    This is fascinating. Im glad u are developing this site. I am also of german jewish background and enamored of food and recipes passed down. My fether and his family came to US due to hitler and were quite assimilated germans. I think their cooking was basically german. I have old recipes for cookies, rote grutze (red berry pudding), sandtorte, apfelkuchen. Can u comment? My father grew up in saxe_coburg areaof germany.

  3. Gaby said:

    Marjorie: Thanks for writing. If you would like to share any of your recipes with others through this site, please do so. It is an ongoing adventure pulling together some of the old traditions from people who share this background, and we welcome your input. By the way, we have the name Gutman in our background as well.

  4. r said:

    Thank you for your Bloch und Falks post. Herta Bloch was at my aunt’s (her family’s partner) 100th birthday party. I returned to Worms as an adult and would seek Kalbsleberwuerst, that was occasionally available there.

    • r said:

      BTW, we also have Gutmans on my mom’s side.

      • Evelyn Neu Weiler said:

        I remember Gutman & Meyer wurst in Washington Heights along with Schild and Koesterich. B&F did have competitors.

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