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“Tell me what you eat, and I will tell you what you are,” wrote the eighteenth-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. 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.

Jewish cooking. --- SOCIAL SCIENCE / Sociology of Religion. --- RELIGION / Judaism. --- Cookery, Jewish --- Hebrew cooking --- Jewish cookery --- Kosher cooking --- Cooking --- Jews --- Dietary laws --- Cultural studies: food & society

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"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, Argentina and the United States"--

Jewish cooking --- Jews --- Hebrews --- Israelites --- Jewish people --- Jewry --- Judaic people --- Judaists --- Ethnology --- Religious adherents --- Semites --- Judaism --- Cookery, Jewish --- Hebrew cooking --- Jewish cookery --- Kosher cooking --- Cooking --- History. --- Food --- Dietary laws

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"In Hebrew Lexical Semantics and Daily Life in Ancient Israel, Kurtis Peters hitches the world of Biblical Studies to that of modern linguistic research. Often the insights of linguistics do not appear in the study of biblical Hebrew, and if they do, the theory remains esoteric. Peters finds a way to maintain linguistic integrity and yet simplify cognitive linguistic methods to provide non-specialists an access point. By employing a cognitive approach one can coordinate the world of the biblical text with the world of its surroundings. The language of cooking affords such a possibility - Peters evaluates not only the words or lexemes related to cooking in the Hebrew Bible, but also the world of cooking as excavated by archaeology"--

Hebrew language --- Jews --- Jewish cooking. --- 221.02*1 --- 221.02*1 Oud Testament: bijbelse filologie: hebreeuws --- Oud Testament: bijbelse filologie: hebreeuws --- Hebrews --- Israelites --- Jewish people --- Jewry --- Judaic people --- Judaists --- Ethnology --- Religious adherents --- Semites --- Judaism --- Cookery, Jewish --- Hebrew cooking --- Jewish cookery --- Kosher cooking --- Cooking --- Semantics. --- Antiquities. --- History --- Social life and customs. --- Dietary laws --- Jewish cooking --- Semantics --- Antiquities --- History&delete& --- Social life and customs