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Pastrami on Rye
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ISBN: 9780814762745 0814762743 9780814760314 0814760317 Year: 2015 Publisher: New York, NY

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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.

The Kosher Baker
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ISBN: 1282886649 9786612886645 1584659491 9781584659495 9781584658351 1584658355 Year: 2010 Publisher: Hanover Brandeis University Press

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This extraordinary bible of kosher baking breathes fresh life into parve desserts and breads


Book
Global Jewish foodways
Authors: --- ---
ISBN: 9781496206114 1496206118 9781496206091 1496206096 9781496206107 149620610X 9781496202284 1496202287 1496213939 Year: 2018 Publisher: Lincoln

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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"--


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Kosher USA
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ISBN: 9780231540933 0231540930 0231158327 Year: 2016 Publisher: New York, NY

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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.

The Jewish cultural tapestry : international Jewish folk traditions
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ISBN: 1280655372 0198030673 019530232X 0195313607 1602567050 0195158008 9780195158007 0195134257 9780195134254 9780198030676 9780195313604 9786610655373 6610655375 9781280655371 9781602567054 9780195341034 Year: 2000 Publisher: New York : Oxford University Press,

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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.


Book
The new Mediterranean Jewish table
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ISBN: 9780520960619 0520960610 9780520284999 0520284992 Year: 2016 Publisher: Oakland, California

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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.


Book
The food and feasts of Jesus
Authors: ---
ISBN: 1280997931 9786613769541 1442212926 9781442212923 9781442212909 144221290X Year: 2012 Publisher: Lanham, Md. Rowman & Littlefield Publishers

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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.

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