“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.
General
Imprint: |
Purdue University Press
|
Country of origin: |
United States |
Series: |
Jewish Role in American Life: An Annual Review |
Release date: |
December 2017 |
Editors: |
Leah Hochman
|
Dimensions: |
229 x 152mm (L x W) |
Format: |
Hardcover
|
Pages: |
160 |
ISBN-13: |
978-1-55753-799-7 |
Categories: |
Books
|
LSN: |
1-55753-799-2 |
Barcode: |
9781557537997 |
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