Jewish American Food Culture (Hardcover)

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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