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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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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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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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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