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Author: Hasia R. Diner
Publisher: U of Nebraska Press
ISBN: 1496206096
Category : Cooking
Languages : en
Pages : 377
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Book Description
The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their traditional ideas about food during these migrations, just as invariably they engaged with the foods they encountered in their new environments. Their culinary habits changed as a result of both these migrations and the new political and social realities they encountered. The stories in this volume examine the sometimes bewildering kaleidoscope of food experiences generated by new social contacts, trade, political revolutions, wars, and migrations, both voluntary and compelled. This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post-World War II era in Israel, Argentina, and the United States and critically examines the impact of food on Jewish lives and on the complex set of laws, practices, and procedures that constitutes the Jewish dietary system and regulates what can be eaten, when, how, and with whom. Global Jewish Foodways offers a fresh perspective on how historical changes through migration, settlement, and accommodation transformed Jewish food and customs.
Author: Hasia R. Diner
Publisher: U of Nebraska Press
ISBN: 1496206096
Category : Cooking
Languages : en
Pages : 377
Get Book
Book Description
The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their traditional ideas about food during these migrations, just as invariably they engaged with the foods they encountered in their new environments. Their culinary habits changed as a result of both these migrations and the new political and social realities they encountered. The stories in this volume examine the sometimes bewildering kaleidoscope of food experiences generated by new social contacts, trade, political revolutions, wars, and migrations, both voluntary and compelled. This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post-World War II era in Israel, Argentina, and the United States and critically examines the impact of food on Jewish lives and on the complex set of laws, practices, and procedures that constitutes the Jewish dietary system and regulates what can be eaten, when, how, and with whom. Global Jewish Foodways offers a fresh perspective on how historical changes through migration, settlement, and accommodation transformed Jewish food and customs.
Author: Faith Kramer
Publisher: The Collective Book Studio
ISBN: 1951412265
Category : Cooking
Languages : en
Pages : 436
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Book Description
AS SEEN IN THE NEW YORK TIMES PubWest Book Design Awards - Silver Winner in Cookbooks “Gorgeous” —The Washington Post Whether you are a longtime host of weekly Shabbat dinners or new to this global Jewish tradition, 52 Shabbats will spice up your Friday night in one way or another. This book offers a holistic scope of the Shabbat tradition for every reader, Jewish or otherwise. In it you’ll find: Over fifty primary recipes to anchor your menu More than twenty recipes for side dishes, accompaniments, and desserts Short essays that detail global foodways and histories Explanation of the Shabbat ritual Faith Kramer outlines recipe pairings in a mix-and-match friendly format, incorporating easy substitutes throughout the cookbook to make Shabbat accessible for all lifestyles. From gefilte fish to challah, berbere lentils to cardamom cheesecakes, these seasonally organized recipes will never fail to inspire your weekly dinner menu. MORE PRAISE FOR 52 SHABBATS: "Imaginative" —Los Angeles Times “For anyone who appreciates world flavors, history, and great techniques….A worthy companion to Joan Nathan’s King Solomon’s Table (2017).” —Booklist “Educational and tantalizing” —Foreword Reviews "[Faith Kramer's] inventive dishes are...packed with flavor." —Dianne Jacob, author of Will Write for Food “Clear and approachable....Faith has included recipes that not only have you rethinking Shabbat but dinner year-round.” —Calvin Crosby, The King’s English Bookshop
Author: Hasia R. DINER
Publisher: Harvard University Press
ISBN: 0674034252
Category : History
Languages : en
Pages : 320
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Book Description
Millions of immigrants were drawn to American shores, not by the mythic streets paved with gold, but rather by its tables heaped with food. How they experienced the realities of America’s abundant food—its meat and white bread, its butter and cheese, fruits and vegetables, coffee and beer—reflected their earlier deprivations and shaped their ethnic practices in the new land. Hungering for America tells the stories of three distinctive groups and their unique culinary dramas. Italian immigrants transformed the food of their upper classes and of sacred days into a generic “Italian” food that inspired community pride and cohesion. Irish immigrants, in contrast, loath to mimic the foodways of the Protestant British elite, diminished food as a marker of ethnicity. And East European Jews, who venerated food as the vital center around which family and religious practice gathered, found that dietary restrictions jarred with America’s boundless choices. These tales, of immigrants in their old worlds and in the new, demonstrate the role of hunger in driving migration and the significance of food in cementing ethnic identity and community. Hasia Diner confirms the well-worn adage, “Tell me what you eat and I will tell you what you are.”
Author: Leah Hochman
Publisher: Purdue University Press
ISBN: 1612495257
Category : Social Science
Languages : en
Pages : 172
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Book Description
"Tell me what you eat, and I will tell you what you are," wrote the 18th Century French politician and musician Jean Brillat-Savarin, giving expression to long held assumptions about the role of food, taste, and eating in the construction of cultural identities. Foodways—the cultural, religious, social, economic, and political practices related to food consumption and production—unpack and reveal the meaning of what we eat, our tastes. They explain not just our flavor profiles, but our senses of refinement and judgment. They also reveal quite a bit about the history and culture of how food operates and performs in society. More specifically, Jewish food practices and products expose and explain how different groups within American society think about what it means to be Jewish and the values (as well as the prejudices) people have about what "Jewish" means. Food—what one eats, how one eats it, when one eats it—is a fascinating entryway into identity; for Jews, it is at once a source of great nostalgia and pride, and the central means by which acculturation and adaptation takes place. In chapters that trace the importance and influence of the triad of bagels, lox, and cream cheese, southern kosher hot barbecue, Jewish vegetarianism, American recipes in Jewish advice columns, the draw of eating treyf (nonkosher), and the geography of Jewish food identities, this volume explores American Jewish foodways, predilections, desires, and presumptions.
Author: Laura Silver
Publisher: Brandeis University Press
ISBN: 1611683122
Category : Cooking
Languages : en
Pages : 297
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Book Description
When Laura Silver's favorite knish shop went out of business, the native New Yorker sank into mourning, but then she sprang into action. She embarked on a round-the-world quest for the origins and modern-day manifestations of the knish. The iconic potato pie leads the author from Mrs. Stahl's bakery in Brighton Beach, Brooklyn, to an Italian pasta maker in New JerseyÑand on to a hunt across three continents for the pastry that shaped her identity. Starting in New York, she tracks down heirs to several knish dynasties and discovers that her own family has roots in a Polish town named Knyszyn. With good humor and a hunger for history, Silver mines knish lore for stories of entrepreneurship, survival, and major deliciousness. Along the way, she meets Minnesota seniors who make knishes for weekly fundraisers, foodies determined to revive the legacy of Mrs. Stahl, and even the legendary knish maker's granddaughters, who share their joie de vivreÑand their family recipe. Knish connections to Eleanor Roosevelt and rap music? Die-hard investigator Silver unearths those and other intriguing anecdotes involving the starchy snack once so common along Manhattan's long-lost Knish Alley. In a series of funny, moving, and touching episodes, Silver takes us on a knish-eye tour of worlds past and present, thus laying the foundation for a global knish renaissance.
Author: Anny Gaul
Publisher: University of Texas Press
ISBN: 1477324593
Category : Social Science
Languages : en
Pages : 334
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Book Description
Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mélange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region’s culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transform—are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.
Author: Jordan Rosenblum
Publisher: Cambridge University Press
ISBN: 0521195985
Category : History
Languages : en
Pages : 239
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Book Description
Food often defines societies and even civilizations. Through particular commensality restrictions, groups form distinct identities. This identity is enacted daily, turning the biological need to eat into a culturally significant activity. In this book, Jordan D. Rosenblum explores how food regulations and practices helped to construct the identity of early rabbinic Judaism. Bringing together the scholarship of rabbinics with that of food studies, this volume first examines the historical reality of food production and consumption in Roman-era Palestine. It then explores how early rabbinic food regulations created a distinct Jewish, male, and rabbinic identity.
Author: Behrman House
Publisher: Behrman House Publishing
ISBN: 9780807411100
Category : Cooking
Languages : en
Pages : 0
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Book Description
What we eat says so much about who we are and from where we come. Do you like your matzah brie sweet or savory? Is your chicken soup matzah ball or mulligatawny? Does your menu feature a cheese torta or a tofu salad? Wherever Jews have settled, they have adapted local tastes and ingredients to meet the needs of Shabbat and kashrut, creating a rich and diverse menu of flavors and styles, all still Jewish. In Entre to Judaism, Tina Wasserman leads a culinary journey around the world and across the ages, from Spain to India, from Russia to Tunisia, sharing the histories and recipes of the great Diaspora communities and the many wonderful ways they have told their stories through food. Accessible, easy-to-follow recipes for the novice home cook and expert chef alike. Features "Tina's Tidbits," fun facts and great cooking tips for every recipe. Includes over 275 recipes and dozens of full-color photos
Author: Gil Marks
Publisher: HMH
ISBN: 0544186311
Category : Cooking
Languages : en
Pages : 1939
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Book Description
A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.
Author: Hasia R. Diner
Publisher: Oxford University Press
ISBN: 0190289171
Category : Juvenile Nonfiction
Languages : en
Pages : 165
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Book Description
"An excellent Afikoman gift for the teen or young adult at the seder... Diner...writes in a clear style that pulls together that diverse entity known as the American Jewish community."--The Chicago Jewish Star An engaging chronicle of Jewish life in the United States, A New Promised Land reconstructs the multifaceted background and very American adaptations of this religious group, from the arrival of twenty-three Jews in the New World in 1654, through the development of the Orthodox, conservative, and Reform movements, to the ordination of Sally Priesand as the first woman rabbi in the United States. Hasia Diner supplies fascinating details about Jewish religious traditions, holidays, and sacred texts. In addition, she relates the history of the Jewish religious, political, and intellectual institutions in the United States, and addresses some of the biggest issues facing Jewish Americans today, including their increasingly complex relationship with Israel.
