Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is a ubiquitous institution from Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at both well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group of Americans. This is the source to consult about what “parve” on packaging means, the symbolism of particular foods essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on ways of practicing Judaism and the land of one’s ancestors, and much more. Jonathan Deutsch and Rachel D. Saks first provide a historical overview of the culture and symbolism of Jewish cuisine before explaining the main foods and ingredients of Jewish American food. Chapters on cooking practices, holiday celebrations, eating out, and diet and health complete the overview. Twenty-three recipes, a chronology, a glossary, a resource guide, and a selected bibliography make this an essential one-stop resource for every library.
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The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka).
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 ...
This rich tapestry of more than three centuries of Jewish cooking in America gathers together some 335 kosher recipes, old and new. They come from both Sephardic and Ashkenazic Jews...
From 1565 to 1920, waves of European and Asian immigrants reached American shores and spiced up the country’s diet.
Learn the history of Jewish food traditions and come to understand how strict religious guidelines coexist with food that is not religious but deeply cultural, and how some of this food has evolved over time as it has traveled the globe and ...
"An exploration of the many facets of the global history of Jewish food when Jews struggled with, embraced, modified, or rejected the foods and foodways which surrounded them, from Renaissance Italy to the post-World War II era in Israel, ...
As intimate, thought-provoking, and profound as The Cooking Gene, this remarkable book teases the senses as it offers sustenance for the soul. Koshersoul includes 48-50 recipes.
knish, real food!'" The scene continues: "The crowd beamed as the Ultimate Wasp, their Beloved Non-ethnic, smiled and inhaled, seeming to savor the greatness of the knish." The candidate then chokes on his knish. In America, the knish ...
The deli, argues Merwin, reached its full flowering not in the immigrant period but in the interwar era, when the children of Jewish immigrants celebrated the first flush of their success in America by downing sandwiches and cheesecake in ...