Frances Stern’s experience as a second-generation American Jew dedicated to social reform and in contact with several prominent women engaged in social work led her to a career in scientific nutrition, applied dietetics, and home economics. Stern founded the Food Clinic of the Boston Dispensary, a center for dispensing practical advice on food and meal preparation for outpatients and their families that also served as a center for research on the relationships among health, nutrition, class, and ethnicity.

The Jewish population of Turkey navigated far-reaching changes in the political, social, and geopolitical spheres in the late nineteenth and the early twentieth centuries, as the Ottoman Empire pursued reform and collapsed and the Turkish Republic that took its place imposed a process of “Turkification” on its residents. During this period, Jewish women partook in traditional customs relating to religion, family, and the home, while also accessing new opportunities in the public sphere through education and political engagement.