Jewish American Food Culture

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Jewish American Food Culture

Author : Jonathan Deutsch
Publisher : U of Nebraska Press
ISBN 13 : 0803226756
Total Pages : 160 pages
Book Rating : 4.8/5 (32 download)

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Book Synopsis Jewish American Food Culture by : Jonathan Deutsch

Download or read book Jewish American Food Culture written by Jonathan Deutsch and published by U of Nebraska Press. This book was released on 2009-10-01 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

The Gefilte Manifesto

Author : Jeffrey Yoskowitz
Publisher : Macmillan
ISBN 13 : 1250071380
Total Pages : 354 pages
Book Rating : 4.2/5 (5 download)

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Book Synopsis The Gefilte Manifesto by : Jeffrey Yoskowitz

Download or read book The Gefilte Manifesto written by Jeffrey Yoskowitz and published by Macmillan. This book was released on 2016-09-13 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Jeffrey Yoskowitz and Liz Alpern are two of the leaders of the movement to revolutionise Ashkenazi cuisine. Together, they co-founded The Gefilteria in 2012, a Brooklyn-grown business that sets out to reimagine Jewish classics while championing Old World slow food techniques. Here in their first-ever cookbook including 100-plus recipes pulled deep from the culinary histories of Eastern Europe and the diaspora community of North America, they draw inspiration from the legacies of Jewish pickle shops, bakeries, appetising shops, dairy restaurants, delicatessens, and holiday kitchens. Tapping into the zeitgeist of rediscovering Old World food traditions like pickling, fermenting, and baking, at the heart of which are the values of resourcefulness and seasonality, The Gefilte Manifesto encourages anyone and everyone to incorporate healthy and vital Ashkenazi recipes into their everyday repertoire.

Encyclopedia of Jewish Food

Author : Gil Marks
Publisher : HMH
ISBN 13 : 0544186311
Total Pages : 1939 pages
Book Rating : 4.5/5 (441 download)

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Book Synopsis Encyclopedia of Jewish Food by : Gil Marks

Download or read book Encyclopedia of Jewish Food written by Gil Marks and published by HMH. This book was released on 2010-11-17 with total page 1939 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Jewish Cooking in America

Author : Joan Nathan
Publisher : Knopf
ISBN 13 :
Total Pages : 552 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Jewish Cooking in America by : Joan Nathan

Download or read book Jewish Cooking in America written by Joan Nathan and published by Knopf. This book was released on 1998-09-08 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traces three centuries of Jewish-American culinary history, with more than three hundred kosher recipes, a historical overview, and an explanation of dietary laws.

The 100 Most Jewish Foods

Author : Alana Newhouse
Publisher : Hachette UK
ISBN 13 : 1579659276
Total Pages : 483 pages
Book Rating : 4.5/5 (796 download)

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Book Synopsis The 100 Most Jewish Foods by : Alana Newhouse

Download or read book The 100 Most Jewish Foods written by Alana Newhouse and published by Hachette UK. This book was released on 2019-03-19 with total page 483 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Your gift giving problems are now over—just stock up on The 100 Most Jewish Foods. . . . The appropriate gift for any occasion.” —Jewish Book Council “[A] love letter—to food, family, faith and identity, and the deliciously tangled way they come together.” —NPR’s The Salt With contributions from Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Yotam Ottolenghi, Tom Colicchio, Maira Kalman, Melissa Clark, and many more! Tablet’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D’oro cookies, for example). 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). Others make us wonder how they’ve survived as long as they have (such as unhatched chicken eggs and jellied calves’ feet). As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate.

Global Jewish Foodways

Author : Hasia R. Diner
Publisher : U of Nebraska Press
ISBN 13 : 1496206096
Total Pages : 377 pages
Book Rating : 4.4/5 (962 download)

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Book Synopsis Global Jewish Foodways by : Hasia R. Diner

Download or read book Global Jewish Foodways written by Hasia R. Diner and published by U of Nebraska Press. This book was released on 2018-01-01 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Koshersoul

Author : Michael W. Twitty
Publisher : HarperCollins
ISBN 13 : 0062891723
Total Pages : 462 pages
Book Rating : 4.0/5 (628 download)

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Book Synopsis Koshersoul by : Michael W. Twitty

Download or read book Koshersoul written by Michael W. Twitty and published by HarperCollins. This book was released on 2022-08-09 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Twitty makes the case that Blackness and Judaism coexist in beautiful harmony, and this is manifested in the foods and traditions from both cultures that Black Jews incorporate into their daily lives…Twitty wishes to start a conversation where people celebrate their differences and embrace commonalities. By drawing on personal narratives, his own and others’, and exploring different cultures, Twitty’s book offers important insight into the journeys of Black Jews.”—Library Journal “A fascinating, cross-cultural smorgasbord grounded in the deep emotional role food plays in two influential American communities.”—Booklist The James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food. In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them. The question that most intrigues him is not just who makes the food, but how the food makes the people. Jews of Color are not outliers, Twitty contends, but significant and meaningful cultural creators in both Black and Jewish civilizations. Koshersoul also explores how food has shaped the journeys of numerous cooks, including Twitty’s own passage to and within Judaism. 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.

From the Jewish Heartland

Author : Ellen F. Steinberg
Publisher : University of Illinois Press
ISBN 13 : 0252093151
Total Pages : 226 pages
Book Rating : 4.2/5 (52 download)

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Book Synopsis From the Jewish Heartland by : Ellen F. Steinberg

Download or read book From the Jewish Heartland written by Ellen F. Steinberg and published by University of Illinois Press. This book was released on 2011-06-01 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the Jewish Heartland: Two Centuries of Midwest Foodways reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culinary changes through time. Exploring Jewish culinary innovation in America's heartland from the 1800s to today, Ellen F. Steinberg and Jack H. Prost examine recipes from numerous midwestern sources, both kosher and nonkosher, including Jewish homemakers' handwritten manuscripts and notebooks, published journals and newspaper columns, and interviews with Jewish cooks, bakers, and delicatessen owners. With the influx of hundreds of thousands of Jews during the late nineteenth and early twentieth centuries came new recipes and foodways that transformed the culture of the region. Settling into the cities, towns, and farm communities of Ohio, Indiana, Wisconsin, Michigan, Illinois, Missouri, Iowa, and Minnesota, Jewish immigrants incorporated local fruits, vegetables, and other comestibles into traditional recipes. Such incomparable gustatory delights include Tzizel bagels and rye breads coated in midwestern cornmeal, baklava studded with locally grown cranberries, dark pumpernickel bread sprinkled with almonds and crunchy Iowa sunflower seeds, tangy ketchup concocted from wild sour grapes, Sephardic borekas (turnovers) made with sweet cherries from Michigan, rich Chicago cheesecakes, native huckleberry pie from St. Paul, and savory gefilte fish from Minnesota northern pike. Steinberg and Prost also consider the effect of improved preservation and transportation on rural and urban Jewish foodways, as reported in contemporary newspapers, magazines, and published accounts. They give special attention to the impact on these foodways of large-scale immigration, relocation, and Americanization processes during the nineteenth century and the efforts of social and culinary reformers to modify traditional Jewish food preparation and ingredients. Including dozens of sample recipes, From the Jewish Heartland: Two Centuries of Midwest Foodways takes readers on a memorable and unique tour of midwestern Jewish cooking and culture.

Pastrami on Rye

Author : Ted Merwin
Publisher : NYU Press
ISBN 13 : 1479872555
Total Pages : 265 pages
Book Rating : 4.4/5 (798 download)

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Book Synopsis Pastrami on Rye by : Ted Merwin

Download or read book Pastrami on Rye written by Ted Merwin and published by NYU Press. This book was released on 2018-10-02 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2015 National Jewish Book Award in Education and Jewish Identity from the Jewish Book Council The history of an iconic food in Jewish American culture For much of the twentieth century, the New York Jewish deli was an iconic institution in both Jewish and American life. As a social space it rivaled—and in some ways surpassed—the synagogue as the primary gathering place for the Jewish community. In popular culture it has been the setting for classics like When Harry Met Sally. And today, after a long period languishing in the trenches of the hopelessly old-fashioned, it is experiencing a nostalgic resurgence. Pastrami on Rye is the first full-length history of the New York Jewish deli. The deli, argues Ted Merwin, reached its full flowering not in the immigrant period, as some might assume, 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 theater district delis. But it was the kosher deli that followed Jews as they settled in the outer boroughs of the city, and that became the most tangible symbol of their continuing desire to maintain a connection to their heritage. Ultimately, upwardly mobile American Jews discarded the deli as they transitioned from outsider to insider status in the middle of the century. Now contemporary Jews are returning the deli to cult status as they seek to reclaim their cultural identities. Richly researched and compellingly told, Pastrami on Rye gives us the surprising story of a quintessential New York institution.

Arthur Schwartz's Jewish Home Cooking

Author : Arthur R. Schwartz
Publisher : Random House Digital, Inc.
ISBN 13 : 1580088988
Total Pages : 290 pages
Book Rating : 4.5/5 (8 download)

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Book Synopsis Arthur Schwartz's Jewish Home Cooking by : Arthur R. Schwartz

Download or read book Arthur Schwartz's Jewish Home Cooking written by Arthur R. Schwartz and published by Random House Digital, Inc.. This book was released on 2008 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a collection of recipes for authentic Jewish dishes, including appetizers, soups, side dishes, main dishes, Passover dishes, breads, and desserts.

Encyclopedia of Jewish American Popular Culture

Author : Jack Fischel
Publisher : Bloomsbury Publishing USA
ISBN 13 : 0313087342
Total Pages : 513 pages
Book Rating : 4.3/5 (13 download)

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Book Synopsis Encyclopedia of Jewish American Popular Culture by : Jack Fischel

Download or read book Encyclopedia of Jewish American Popular Culture written by Jack Fischel and published by Bloomsbury Publishing USA. This book was released on 2008-12-30 with total page 513 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique encyclopedia chronicles American Jewish popular culture, past and present in music, art, food, religion, literature, and more. Over 150 entries, written by scholars in the field, highlight topics ranging from animation and comics to Hollywood and pop psychology. Without the profound contributions of American Jews, the popular culture we know today would not exist. Where would music be without the music of Bob Dylan and Barbra Streisand, humor without Judd Apatow and Jerry Seinfeld, film without Steven Spielberg, literature without Phillip Roth, Broadway without Rodgers and Hammerstein? These are just a few of the artists who broke new ground and changed the face of American popular culture forever. This unique encyclopedia chronicles American Jewish popular culture, past and present in music, art, food, religion, literature, and more. Over 150 entries, written by scholars in the field, highlight topics ranging from animation and comics to Hollywood and pop psychology. Up-to-date coverage and extensive attention to political and social contexts make this encyclopedia is an excellent resource for high school and college students interested in the full range of Jewish popular culture in the United States. Academic and public libraries will also treasure this work as an incomparable guide to our nation's heritage. Illustrations complement the text throughout, and many entries cite works for further reading. The volume closes with a selected, general bibliography of print and electronic sources to encourage further research.

Hungering for America

Author : Hasia R. DINER
Publisher : Harvard University Press
ISBN 13 : 0674034252
Total Pages : 320 pages
Book Rating : 4.6/5 (74 download)

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Book Synopsis Hungering for America by : Hasia R. DINER

Download or read book Hungering for America written by Hasia R. DINER and published by Harvard University Press. This book was released on 2009-06-30 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.”

The Book of Jewish Food

Author : Claudia Roden
Publisher : Knopf
ISBN 13 : 0394532589
Total Pages : 689 pages
Book Rating : 4.3/5 (945 download)

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Book Synopsis The Book of Jewish Food by : Claudia Roden

Download or read book The Book of Jewish Food written by Claudia Roden and published by Knopf. This book was released on 1996-11-26 with total page 689 pages. Available in PDF, EPUB and Kindle. Book excerpt: WINNER OF THE JAMES BEARD FOUNDATION COOKBOOK OF THE YEAR AWARD • A monumental cookbook that gives us the story of the Jewish people told through the story of Jewish cooking—from the bestselling author of A Book of Middle Eastern Food and Claudia Roden's Mediterranean The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented, represent treasures garnered by Roden through nearly 15 years of traveling around the world. Includes 50 photos & illustrations.

Tastes of Faith

Author : Leah Hochman
Publisher : Purdue University Press
ISBN 13 : 1612495257
Total Pages : 172 pages
Book Rating : 4.6/5 (124 download)

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Book Synopsis Tastes of Faith by : Leah Hochman

Download or read book Tastes of Faith written by Leah Hochman and published by Purdue University Press. This book was released on 2017-12-15 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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.

Feasting and Fasting

Author : Aaron S. Gross
Publisher : NYU Press
ISBN 13 : 1479827797
Total Pages : 400 pages
Book Rating : 4.4/5 (798 download)

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Book Synopsis Feasting and Fasting by : Aaron S. Gross

Download or read book Feasting and Fasting written by Aaron S. Gross and published by NYU Press. This book was released on 2020-01-07 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: How Judaism and food are intertwined Judaism is a religion that is enthusiastic about food. Jewish holidays are inevitably celebrated through eating particular foods, or around fasting and then eating particular foods. Through fasting, feasting, dining, and noshing, food infuses the rich traditions of Judaism into daily life. What do the complicated laws of kosher food mean to Jews? How does food in Jewish bellies shape the hearts and minds of Jews? What does the Jewish relationship with food teach us about Christianity, Islam, and religion itself? Can food shape the future of Judaism? Feasting and Fasting explores questions like these to offer an expansive look at how Judaism and food have been intertwined, both historically and today. It also grapples with the charged ethical debates about how food choices reflect competing Jewish values about community, animals, the natural world and the very meaning of being human. Encompassing historical, ethnographic, and theoretical viewpoints, and including contributions dedicated to the religious dimensions of foods including garlic, Crisco, peanut oil, and wine, the volume advances the state of both Jewish studies and religious studies scholarship on food. Bookended with a foreword by the Jewish historian Hasia Diner and an epilogue by the novelist and food activist Jonathan Safran Foer, Feasting and Fasting provides a resource for anyone who hungers to understand how food and religion intersect.

Cooking Jewish

Author : Judy Kancigor
Publisher : Workman Publishing
ISBN 13 : 9780761144526
Total Pages : 712 pages
Book Rating : 4.1/5 (445 download)

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Book Synopsis Cooking Jewish by : Judy Kancigor

Download or read book Cooking Jewish written by Judy Kancigor and published by Workman Publishing. This book was released on 2007-01-01 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt: Featuring the finest in Jewish home cookery, a delectable assortment of traditional and nontraditional dishes includes nearly six hundred recipes representing all aspects of Jewish culture, including tempting dishes for holiday celebrations, regional specialties, old family favorites, and innovative new renditions of classics. Simultaneous.

The Wonders of America

Author : Jenna Weissman Joselit
Publisher : Macmillan
ISBN 13 : 9780805070026
Total Pages : 372 pages
Book Rating : 4.0/5 (7 download)

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Book Synopsis The Wonders of America by : Jenna Weissman Joselit

Download or read book The Wonders of America written by Jenna Weissman Joselit and published by Macmillan. This book was released on 2002-05 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: The selective relish with which most American Jews affirm their identity -- consuming kosher delicacies once a year, extravagantly celebrating the bar mitzvahs of their sons and the weddings of their daughters -- has usually given rise to satire or consternation. The Wonders of America offers an alternative perspective, for this pioneering social history of Jewish culture highlights the cultural ingenuity and adaptive genius of American Jewish life. Drawing on advertisements, etiquette manuals, sermons, and surveys, Jenna Weissman Joselit constructs a lively and humorous account of how three generations of American Jews created their distinctive American culture. This provocative, enlightening study describes the forging of a rich and exuberant modern Jewish identity and makes it clear that it is not the theoretical debates of rabbis and scholars but the small choices of daily life that shape and sustain a culture