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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 cultureFor 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.
Delicatessens --- Jews --- Jewish cooking --- Cookery, Jewish --- Hebrew cooking --- Jewish cookery --- Kosher cooking --- Cooking --- Delicatessen --- Delis --- Grocery trade --- Restaurants --- History. --- Social life and customs. --- Dietary laws
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This extraordinary bible of kosher baking breathes fresh life into parve desserts and breads
Jewish cooking. --- Baking. --- Desserts. --- Milk-free diet --- Cookery, Jewish --- Hebrew cooking --- Jewish cookery --- Kosher cooking --- Cooking --- Jews --- Milk-free cooking --- Milkless cooking --- Cooking for the sick --- Confectionery --- Dietary laws
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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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Kosher USA follows the fascinating journey of kosher food through the modern industrial food system. It recounts how iconic products such as Coca-Cola and Jell-O tried to become kosher; the contentious debates among rabbis over the incorporation of modern science into Jewish law; how Manischewitz wine became the first kosher product to win over non-Jewish consumers (principally African Americans); the techniques used by Orthodox rabbinical organizations to embed kosher requirements into food manufacturing; and the difficulties encountered by kosher meat and other kosher foods that fell outside the American culinary consensus. Kosher USA is filled with big personalities, rare archival finds, and surprising influences: the Atlanta rabbi Tobias Geffen, who made Coke kosher; the lay chemist and kosher-certification pioneer Abraham Goldstein; the kosher-meat magnate Harry Kassel; and the animal-rights advocate Temple Grandin, a strong supporter of shechita, or Jewish slaughtering practice. By exploring the complex encounter between ancient religious principles and modern industrial methods, Kosher USA adds a significant chapter to the story of Judaism's interaction with non-Jewish cultures and the history of modern Jewish American life as well as American foodways.
Jews --- Kosher food --- Jewish cooking --- Cooking --- Cookery, Jewish --- Hebrew cooking --- Jewish cookery --- Kosher cooking --- Food --- Kasher food --- Diet --- Jewish law --- Nutrition --- Dietary laws, Jewish --- Kashruth, Laws of --- Dietary laws --- Religious aspects --- Judaism --- Jewish cooking. --- Dietary laws.
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One volume survey of Jewish folkways on five continents. Describes widely varying regional Jewish cultures, highlighting the often surprising similarities between Jewish and non-Jewish local traditions, and reveals why Jewish customs vary as much as they do from region to region.
Jews --- Judaism --- Jewish cooking. --- Jewish life --- Minhagim --- Commandments (Judaism) --- Cookery, Jewish --- Hebrew cooking --- Jewish cookery --- Kosher cooking --- Cooking --- Religions --- Semites --- Social life and customs. --- Customs and practices. --- Social aspects. --- Music --- History and criticism. --- Rites and ceremonies --- Dietary laws --- Religion --- Customs --- Ritual --- Cookery, Jewish.
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For thousands of years, the people of the Jewish Diaspora have carried their culinary traditions and kosher laws throughout the world. In the United States, this has resulted primarily in an Ashkenazi table of matzo ball soup and knishes, brisket and gefilte fish. But Joyce Goldstein is now expanding that menu with this comprehensive collection of over four hundred recipes from the kitchens of three Mediterranean Jewish cultures: the Sephardic, the Maghrebi, and the Mizrahi. The New Mediterranean Jewish Table is an authoritative guide to Jewish home cooking from North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. It is a treasury filled with vibrant, seasonal recipes-both classic and updated-that embrace fresh fruits and vegetables; grains and legumes; small portions of meat, poultry, and fish; and a healthy mix of herbs and spices. It is also the story of how Jewish cooks successfully brought the local ingredients, techniques, and traditions of their new homelands into their kitchens. With this varied and appealing selection of Mediterranean Jewish recipes, Joyce Goldstein promises to inspire new generations of Jewish and non-Jewish home cooks alike with dishes for everyday meals and holiday celebrations.
Jewish cooking. --- Cooking, Mediterranean. --- Cookery, Mediterranean --- Mediterranean cooking --- Cookery, Jewish --- Hebrew cooking --- Jewish cookery --- Kosher cooking --- Cooking --- Jews --- Dietary laws --- cookbooks jewish. --- cookbooks. --- cooking for jewish holidays. --- cooking. --- culinary traditions. --- jewish cooking. --- jewish cooks. --- jewish culinary traditions. --- jewish cultures. --- jewish history. --- jewish holidays. --- jewish recipes. --- kosher. --- maghrebi cooking. --- maghrebi recipes. --- maghrebi. --- mediterranean cookbook. --- mediterranean cooking. --- mediterranean jewish cooking. --- mediterranean. --- mizrahi cooking. --- mizrahi recipes. --- mizrahi. --- old world food. --- sephardic cooking. --- sephardic culture. --- sephardic recipes. --- sephardic.
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The Food and Feasts of Jesus offers a new perspective on life in biblical times by taking readers inside the food culture of the day. From wedding feasts to a farmer's lunch, the book explores the significance of various meals, discusses key ingredients, and offers accessible recipes for readers to make their own tastes of the first century.
Food in the Bible. --- Food habits --- Jews --- Judaism --- Jewish cooking --- Food --- Fasts and feasts in the Bible. --- Fasts and feasts --- Rites and ceremonies in the Bible --- Cookery, Jewish --- Hebrew cooking --- Jewish cookery --- Kosher cooking --- Cooking --- Hellenistic Judaism --- Judaism, Hellenistic --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Diet --- Nutrition --- Oral habits --- History. --- Social life and customs. --- History --- Religious aspects --- Christianity. --- Dietary laws --- Bible. --- Ba-yon Tipan --- Bagong Tipan --- Jaji ma Hungi --- Kainē Diathēkē --- New Testament --- Nouveau Testament --- Novo Testamento --- Novum Testamentum --- Novyĭ Zavet --- Novyĭ Zavi︠e︡t Gospoda nashego Īisusa Khrista --- Novyĭ Zavit --- Nuevo Testamento --- Nuovo Testamento --- Nye Testamente --- Perjanjian Baru --- Dhamma sacʻ kyamʻʺ --- Injīl --- Criticism, interpretation, etc. --- Fasts and feasts in the Bible --- Food in the Bible --- 225.08*3 --- 641 <09> --- Foods --- Dinners and dining --- Home economics --- Table --- Dietaries --- Gastronomy --- 641 <09> Geschiedenis van de voeding --- Geschiedenis van de voeding --- 225.08*3 Theologie van het Nieuwe Testament: themata --- Theologie van het Nieuwe Testament: themata --- Palestine&delete& --- Religious aspects&delete& --- Christianity --- Social life and customs --- Palestine
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