Mangiare Alla Giudia
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Mangiare Alla Giudia
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Author : Ariel Toaff
language : it
Publisher: Il Mulino
Release Date : 2011
Mangiare Alla Giudia written by Ariel Toaff and has been published by Il Mulino this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with History categories.
Cooking Alla Giudia
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Author : Benedetta Jasmine Guetta
language : en
Publisher: Hachette UK
Release Date : 2022-04-05
Cooking Alla Giudia written by Benedetta Jasmine Guetta and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-04-05 with Cooking categories.
Cooking alla Giudia is the ultimate tribute to the wonderfully rich, yet still largely unknown, culinary heritage of the Jews of Italy. From Roman deep-fried artichokes (carciofi alla giudia) to Venetian sarde in saor (sweet-and-sour sardines), Apulian orecchiette pasta, and Sicilian caponata, some of Italy’s best-known dishes are Jewish in origin. But little is known about the Jewish people in Italy and their culinary traditions. It was the Jews, for example, who taught Italians to eat the eggplant, and thus helped inspire the classic eggplant parmigiana and many other local specialties. With a collection of kosher recipes from all regions of Italy, including plenty of vegan, vegetarian, and gluten-free options, author Benedetta Jasmine Guetta is on a mission to tell the story of how the Jews changed Italian food, to preserve these recipes, and to share with home cooks the extraordinary dishes prepared in the Jewish communities of Italy. Highlighted throughout the book are menus with regional Italian specialties, along with short, useful guides to the Italian cities with Jewish history. The book will show how to integrate the recipes into your everyday meals and holiday traditions as well.
Mangiare Alla Giudia
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Author : Ariel Toaff
language : it
Publisher:
Release Date : 2007
Mangiare Alla Giudia written by Ariel Toaff and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with categories.
Global Jewish Foodways
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Author : Hasia R. Diner
language : en
Publisher: U of Nebraska Press
Release Date : 2018-01-01
Global Jewish Foodways written by Hasia R. Diner and has been published by U of Nebraska Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-01 with Cooking categories.
The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their traditional ideas about food during these migrations, just as invariably they engaged with the foods they encountered in their new environments. Their culinary habits changed as a result of both these migrations and the new political and social realities they encountered. The stories in this volume examine the sometimes bewildering kaleidoscope of food experiences generated by new social contacts, trade, political revolutions, wars, and migrations, both voluntary and compelled. This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post-World War II era in Israel, Argentina, and the United States and critically examines the impact of food on Jewish lives and on the complex set of laws, practices, and procedures that constitutes the Jewish dietary system and regulates what can be eaten, when, how, and with whom. Global Jewish Foodways offers a fresh perspective on how historical changes through migration, settlement, and accommodation transformed Jewish food and customs.
Food And Health In Early Modern Europe
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Author : David Gentilcore
language : en
Publisher: Bloomsbury Publishing
Release Date : 2015-11-19
Food And Health In Early Modern Europe written by David Gentilcore and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-19 with History categories.
CHOICE Outstanding Academic Title 2016 Food and Health in Early Modern Europe is both a history of food practices and a history of the medical discourse about that food. It is also an exploration of the interaction between the two: the relationship between evolving foodways and shifting medical advice on what to eat in order to stay healthy. It provides the first in-depth study of printed dietary advice covering the entire early modern period, from the late-15th century to the early-19th; it is also the first to trace the history of European foodways as seen through the prism of this advice. David Gentilcore offers a doctor's-eye view of changing food and dietary fashions: from Portugal to Poland, from Scotland to Sicily, not forgetting the expanding European populations of the New World. In addition to exploring European regimens throughout the period, works of materia medica, botany, agronomy and horticulture are considered, as well as a range of other printed sources, such as travel accounts, cookery books and literary works. The book also includes 30 illustrations, maps and extensive chapter bibliographies with web links included to further aid study. Food and Health in Early Modern Europe is the essential introduction to the relationship between food, health and medicine for history students and scholars alike.
Feeding The Eternal City
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Author : Kenneth R. Stow
language : en
Publisher: Harvard University Press
Release Date : 2024
Feeding The Eternal City written by Kenneth R. Stow and has been published by Harvard University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024 with History categories.
Between 1555 and 1870, papal authorities created legal roadblocks to keep Rome's ghetto-bound Jews from obtaining kosher meat. But Jewish butchers found ways to circumvent canon law by working with their Christian counterparts. Kenneth Stow describes this complex collaboration, which enabled Jews to maintain their traditions in a hostile city.
Jewish Flavours Of Italy
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Author : Silvia Nacamulli
language : en
Publisher: Green Bean Books
Release Date : 2023-03-17
Jewish Flavours Of Italy written by Silvia Nacamulli and has been published by Green Bean Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-17 with Cooking categories.
"Cooking in itself is a creative and fulfilling activity, and the results of your efforts can satisfy not only your taste buds but also your soul. This is my aim: cooking for the soul." - Silvia Nacamulli in Elle a Tavola Jewish Flavours of Italy is a culinary journey through Italy and a deep dive into family culinary heritage. With more than 100 kosher recipes, Silvia offers readers a unique collection of authentic and traditional Italian-Jewish dishes, combined with stunning photography, practical tips, and clear explanations. With a delicious mix of recipes, family stories and history, Silvia offers a unique insight into centuries' old culinary traditions. Discover recipes from everyday home-cooked meals to special celebration menus for Jewish holidays. Highlights include recipes such as pasta e fagioli (borlotti bean soup), family favourites such as melanzane alla parmigiana (aubergine parmigiana), as well as delicious Jewish dishes such as Carciofi alla Giudia (Jewish-style fried artichokes), challah bread, and sarde in saor (Venetian sweet and sour sardines). Silvia’s extensive cooking repertoire combined with her life experiences means that her recipes and family stories are one-of-a-kind. She introduces the reader to soup, pasta, matzah, and risotto dishes, then moves on to meat, poultry, fish, and vegetable recipes. Silvia finishes with mouth-watering desserts such as orecchie di Amman (Haman’s ears), Roman Jewish pizza ebraica (nut and candied fruit cakes) and sefra (aromatic semolina bake). Even the most sweet-toothed readers will be satisfied! Each recipe is introduced by Silvia in a friendly and conversational tone that will get readers involved before they even get the chance to preheat the oven. Throughout the book, in-depth features highlight ingredients such as artichokes, courgette flowers and aubergines. A personal touch shines through and provides a connection with the author. Silvia’s enthusiastic and charming personality transforms this collection of recipes into a culinary experience that will be cherished by generations to come.
Jews Food And Spain
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Author : Hélène Jawhara Piñer
language : en
Publisher: Academic Studies PRess
Release Date : 2022-11-22
Jews Food And Spain written by Hélène Jawhara Piñer and has been published by Academic Studies PRess this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-22 with Cooking categories.
2022 National Jewish Book Award Finalist for Sephardic Culture 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.
Why Italians Love To Talk About Food
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Author : Elena Kostioukovitch
language : en
Publisher: Farrar, Straus and Giroux
Release Date : 2009-10-13
Why Italians Love To Talk About Food written by Elena Kostioukovitch and has been published by Farrar, Straus and Giroux this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-10-13 with Cooking categories.
Italians love to talk about food. The aroma of a simmering ragú, the bouquet of a local wine, the remembrance of a past meal: Italians discuss these details as naturally as we talk about politics or sports, and often with the same flared tempers. In Why Italians Love to Talk About Food, Elena Kostioukovitch explores the phenomenon that first struck her as a newcomer to Italy: the Italian "culinary code," or way of talking about food. Along the way, she captures the fierce local pride that gives Italian cuisine its remarkable diversity. To come to know Italian food is to discover the differences of taste, language, and attitude that separate a Sicilian from a Piedmontese or a Venetian from a Sardinian. Try tasting Piedmontese bagna cauda, then a Lombard cassoela, then lamb ala Romana: each is part of a unique culinary tradition. In this learned, charming, and entertaining narrative, Kostioukovitch takes us on a journey through one of the world's richest and most adored food cultures. Organized according to region and colorfully designed with illustrations, maps, menus, and glossaries, Why Italians Love to Talk About Food will allow any reader to become as versed in the ways of Italian cooking as the most seasoned of chefs. Food lovers, history buffs, and gourmands alike will savor this exceptional celebration of Italy's culinary gifts.
Food Heritage And Nationalism In Europe
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Author : Ilaria Porciani
language : en
Publisher: Routledge
Release Date : 2019-11-07
Food Heritage And Nationalism In Europe written by Ilaria Porciani and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-07 with Cooking categories.
Food Heritage and Nationalism in Europe contends that food is a fundamental element of heritage, and a particularly important one in times of crisis. Arguing that food, taste, cuisine and gastronomy are crucial markers of identity that are inherently connected to constructions of place, tradition and the past, the book demonstrates how they play a role in intangible, as well as tangible, heritage. Featuring contributions from experts working across Europe and beyond, and adopting a strong historical and transnational perspective, the book examines the various ways in which food can be understood and used as heritage. Including explorations of imperial spaces, migrations and diasporas; the role of commercialisation processes, and institutional practices within political and cultural domains, this volume considers all aspects of this complex issue. Arguing that the various European cuisines are the result of exchanges, hybridities and complex historical processes, Porciani and the chapter authors offer up a new way of deconstructing banal nationalism and of moving away from the idea of static identities. Suggesting a new and different approach to the idea of so-called national cuisines, Food Heritage and Nationalism in Europe will be a compelling read for academic audiences in museum and heritage studies, cultural and food studies, anthropology and history. Chapters 1, 2, 4, 6, and 12of this book are freely available as downloadable Open Access PDFs at http://www.taylorfrancis.com under a Creative Commons Attribution-Non Commercial-No Derivatives (CC-BY-NC-ND) 4.0 license.