Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
1,144
result(s) for
"Jews Food."
Sort by:
Jews and their foodways
\"Bringing together contributions from a diverse group of scholars, Volume XXVIII of Studies in Contemporary Jewry presents a multifaceted view of the subtle and intricate relations between Jews and their foodways. The symposium covers Europe, the Middle East, Africa, and North America from the 20th century to the 21st.\"-- Provided by publisher.
Book
Jews, Food, and Spain
A fascinating study that will appeal to both culinarians
and readers interested in the intersecting histories of food,
Sephardic Jewish culture, and the Mediterranean world of Iberia and
northern Africa. In the absence of any Jewish cookbook
from the pre-1492 era, it requires arduous research and a creative
but disciplined imagination to reconstruct Sephardic tastes from
the past and their survival and transmission in communities around
the Mediterranean in the early modern period, followed by the even
more extensive diaspora in the New World. In this intricate and
absorbing study, Hélène Jawhara Piñer presents readers with the
dishes, ingredients, techniques, and aesthetic principles that make
up a sophisticated and attractive cuisine, one that has had a
mostly unremarked influence on modern Spanish and Portuguese
recipes.
eBook
Sephardi
In this extraordinary cookbook, chef and scholar Helene Jawhara-Piner combines rich culinary history and Jewish heritage to serve up over fifty culturally significant recipes. Steeped in the history of the Sephardic Jews (Jews of Spain) and their diaspora, these recipes are expertly collected from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, poems, and literature. Original sources ranging from the thirteenth century onwards and written in Arabic, Spanish, Portuguese, Occitan, Italian, and Hebrew, are here presented in English translation, bearing witness to the culinary diversity of the Sephardim, who brought their cuisine with them and kept it alive wherever they went. Jawhara-Piner provides enlightening commentary for each recipe, revealing underlying societal issues from anti-Semitism to social order. In addition, the author provides several of her own recipes inspired by her research and academic studies. Each creation and bite of the dishes herein are guaranteed to transport the reader to the most deeply moving and intriguing aspects of Jewish history. Jawhara-Piner reminds us that eating is a way to commemorate the past.
eBook
Foreigners and their food : constructing otherness in Jewish, Christian, and Islamic law
Foreigners and Their Food explores how Jews, Christians, and Muslims conceptualize \"us\" and \"them\" through rules about the preparation of food by adherents of other religions and the act of eating with such outsiders. David M. Freidenreich analyzes the significance of food to religious formation, elucidating the ways ancient and medieval scholars use food restrictions to think about the \"other.\" Freidenreich illuminates the subtly different ways Jews, Christians, and Muslims perceive themselves, and he demonstrates how these distinctive self-conceptions shape ideas about religious foreigners and communal boundaries. This work, the first to analyze change over time across the legal literatures of Judaism, Christianity, and Islam, makes pathbreaking contributions to the history of interreligious intolerance and to the comparative study of religion.
Book
From the Jewish Heartland
From the Jewish Heartland: Two Centuries of Midwest Foodways reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culinary changes through time. Exploring Jewish culinary innovation in America's heartland from the 1800s to today, Ellen F. Steinberg and Jack H. Prost examine recipes from numerous midwestern sources, both kosher and nonkosher, including Jewish homemakers' handwritten manuscripts and notebooks, published journals and newspaper columns, and interviews with Jewish cooks, bakers, and delicatessen owners._x000B__x000B_With the influx of hundreds of thousands of Jews during the late nineteenth and early twentieth centuries came new recipes and foodways that transformed the culture of the region. Settling into the cities, towns, and farm communities of Ohio, Indiana, Wisconsin, Michigan, Illinois, Missouri, Iowa, and Minnesota, Jewish immigrants incorporated local fruits, vegetables, and other comestibles into traditional recipes. Such incomparable gustatory delights include Tzizel bagels and rye breads coated in midwestern cornmeal, baklava studded with locally grown cranberries, dark pumpernickel bread sprinkled with almonds and crunchy Iowa sunflower seeds, tangy ketchup concocted from wild sour grapes, Sephardic borekas (turnovers) made with sweet cherries from Michigan, rich Chicago cheesecakes, native huckleberry pie from St. Paul, and savory gefilte fish from Minnesota northern pike._x000B__x000B_Steinberg and Prost also consider the effect of improved preservation and transportation on rural and urban Jewish foodways, as reported in contemporary newspapers, magazines, and published accounts. They give special attention to the impact on these foodways of large-scale immigration, relocation, and Americanization processes during the nineteenth century and the efforts of social and culinary reformers to modify traditional Jewish food preparation and ingredients._x000B__x000B_Including dozens of sample recipes, From the Jewish Heartland: Two Centuries of Midwest Foodways takes readers on a memorable and unique tour of midwestern Jewish cooking and culture.
eBook
Eating at God's Table
This rich exploration of kosher Orthodox foodways and their meanings demonstrates the inadequacy of limited or simple definitions of Orthodox Jewishness and offers insight into the religious diversity in American communities.
eBook
Iconic Hasidic Food
This essay delves into the historical custom observed by Chabad Hasidim, wherein they partake in buckwheat kasha during the festival of 19 Kislev. This tradition made its initial appearance in Chabad sources during the 1930s and, subsequent to its formalization in Chabad books of customs, has experienced a resurgence in recent years. The story of kasha, however, extends beyond the food consumed during Hasidic celebrations. As a case study, it unveils the shaping of contemporary Hasidic customs and practices, providing an egalitarian, grassroots perspective on the recent history of Hasidism as a lived religion. Utilizing Hasidic sermons, narratives, and personal documents, this essay traces the origins of the “black kasha” custom and endeavors to reintegrate its historical context within the broader framework of Jewish culinary history. It examines the factors contributing to its emergence in Chabad sources during the interwar period (1918–39) and in contemporary times. The argument posits that “black kasha” serves as a prime example of Hasidic religious expression through nostalgic engagement with food. In doing so, this essay highlights this constructed ceremonial and iconic dish as a symbol of the evolving nature of Hasidic communities and their assimilation into broader cultural currents within society. Ultimately, this exploration of Hasidic food practices provides an egalitarian perspective on Hasidism as lived in the twentieth and twenty-first centuries, departing from the prevalent approach of narrating Hasidic history solely through the prism of its elite members and their doctrines.
Journal Article
“Our Brother’s Blood”: Interreligious Solidarity and Commensality in Indian Jewish Literature
This article argues that contemporary Indian Jewish literature recovers a narrative of lost, Indigenous cosmopolitanism, which effectively reframes the history of the Indian subcontinent. More specifically, it contends that interreligious commensality, particularly between Jews and Muslims, forms the center of this cosmopolitan vision, thereby reimagining the home—rather than the public sphere—as the center of cosmopolitan experience. This gendered focus on food as a site for cultural syncretism and remembrance renders the home as a space that redefines Jewish identity and community, thereby challenging the patriarchal authority of both Jewish law and the Indian state. These texts (fiction, drama, poetry and creative nonfiction) preserve and transmit forms of Indian Jewish identity that are marginalized within India and little known by Jews outside the subcontinent. Despite the precipitous decline in the size of India’s Jewish communities, that loss is not defined primarily by externally imposed trauma. Indian Jewish literature therefore offers a distinctive model for remembrance that also challenges contemporary truisms about relationships between Jews and others. The memory of past commensality offers a note of both caution and hope as contemporary Indian Jewish writers wrestle with Jewish-Muslim conflict in the Middle East, where the majority of Jews of Indian descent now reside.
Journal Article
Medicine, Magic, Alchemy, Food, and Ink
The Cairo geniza preserved hundreds of recipes But before you envision piles of variants on mulukbiyya and other medieval Egyptian dishes to impress your guests and solve your dinner dilemmas, consider this: roughly 68 percent of those recipes are likely to be medical prescriptions. Take, for example, a recipe written by that most famous of medieval physicians, Moses Maimonides, who spent the last forty years of his life in Cairo as leader and congregant in the synagogue where the geniza was preserved. In 2014, Amir Ashur discovered a prescription in Maimonides' hand for a dietary regimen, presumably to help someone with a digestive ailment. The recipe: a concoction of sugar, warm water, and the juice of two lemons. The goal: making the patient vomit. Lukewarm lemonade didn't sound so bad to me. But when I asked my resident eleven-year-old what she thought of it, her verdict \"was unequivocal. Translated into printable language: nauseating.
Journal Article