Many Jewish foods are beloved in American culture. Everyone eats
bagels, and the delicatessen is ubiquitous from Midtown Manhattan
to Los Angeles. Jewish American Food Culture offers readers an
in-depth look at the well-known and unfamiliar Jewish dishes and
the practices and culture of a diverse group. This is the source to
find out what "parve" on packaging means, the symbolism of
particular foods that are essential to holiday celebrations, what
keeping kosher entails, how meals and food rituals are approached
differently depending on how religious one is and the land of one's
ancestors, and much more. An historical overview puts contemporary
American Jews and their cuisine into context. Next, the main foods
and ingredients of Jewish cuisine are explained. An interesting
chapter on cooking practices follows. Chapters on holiday
celebrations, eating out, and diet and health complete the
overview. A chronology, glossary, resource guide, and selected
bibliography make this an essential one-stop resource for every
library.
General
Imprint: |
Greenwood Press
|
Country of origin: |
United States |
Series: |
Food Cultures in America |
Release date: |
February 2008 |
First published: |
September 2008 |
Authors: |
Jonathan Deutsch
• Rachel D Saks
|
Dimensions: |
235 x 156 x 18mm (L x W x T) |
Format: |
Hardcover - Paper over boards
|
Pages: |
168 |
ISBN-13: |
978-0-313-34319-3 |
Categories: |
Books >
Social sciences >
General
|
LSN: |
0-313-34319-5 |
Barcode: |
9780313343193 |
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