The Kosher Gourmet In The Nineteenth Century Kitchen
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The Kosher Gourmet In The Nineteenth Century Kitchen
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Author : Barbara Kirshenblatt-Gimblett
language : en
Publisher:
Release Date : 1986
The Kosher Gourmet In The Nineteenth Century Kitchen written by Barbara Kirshenblatt-Gimblett and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Jewish cooking categories.
The Making Of The Jewish Middle Class
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Author : Marion A. Kaplan
language : en
Publisher: Oxford University Press
Release Date : 1991-08-15
The Making Of The Jewish Middle Class written by Marion A. Kaplan and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991-08-15 with History categories.
A social history of Jewish women in Imperial Germany, this study synthesizes German, women's, and Jewish history. The book explores the private--familial and religious--lives of the German-Jewish bourgeoisie and the public roles of Jewish women in the university, paid employment and social service. It analyzes the changing roles of Jewish women as members of an economically mobile, but socially spurned minority. The author emphasizes the crucial role women played in creating the Jewish middle class, as well as their dual role within the Jewish family and community as powerful agents of class formation and acculturation and determined upholders of tradition.
The Sacred Table
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Author : Mary L. Zamore
language : en
Publisher: CCAR Press
Release Date : 2011-02-28
The Sacred Table written by Mary L. Zamore and has been published by CCAR Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-02-28 with Religion categories.
The Sacred Table: Creating a Jewish Food Ethic is an anthology of diverse essays on Jewish dietary practices. This volume presents the challenge of navigating through choices about eating, while seeking to create a rich dialogue about the intersection of Judaism and food. The definition of Kashrut, the historic Jewish approach to eating, is explored, broadened and in some cases, argued with, in these essays. Kashrut is viewed not only as a ritual practice, but also as a multifaceted Jewish relationship with food and its production, integrating values such as ethics, community, and spirituality into our dietary practice. The questions considered in The Sacred Table are broad reaching. Does Kashrut represent a facade of religiosity, hiding immorality and abuse, or is it, in its purest form, a summons to raise the ethical standards of food production? How does Kashrut enrich spiritual practice by teaching intentionality and gratitude? Can paying attention to our own eating practices raise our awareness of the hungry? Can Kashrut inspire us to eat healthfully? Can these laws draw us around the same table, thus creating community? In exploring the complexities of these questions, this book includes topics such as agricultural workers' rights, animal rights, food production, the environment, personal health, the spirituality of eating and fasting, and the challenges of eating together. The Sacred Table celebrates the ideology of educated choice. The essays present a diverse range of voices, opinions, and options, highlighting the Jewish values that shape our food ethics. Whether for the individual, family, or community, this book supplies the basic how-tos of creating a meaningful Jewish food ethic and incorporating these choices into our personal and communal religious practices. These resources will be helpful if we are new to these ideas or if we are teaching or counseling others. Picture a beautiful buffet of choices from which you can shape your personal Kashrut. Read, educate yourself, build on those practices that you already follow, and eat well. Published by CCAR Press, a division of the Central Conference of American Rabbis
Food In Time And Place
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Author : Paul Freedman
language : en
Publisher: Univ of California Press
Release Date : 2014-11-24
Food In Time And Place written by Paul Freedman and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-24 with Cooking categories.
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Early Jewish Cookbooks
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Author : András Koerner
language : en
Publisher: Central European University Press
Release Date : 2022-05-10
Early Jewish Cookbooks written by András Koerner and has been published by Central European University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-05-10 with Cooking categories.
The seven essays in this volume focus such previously unexplored subjects as the world’s first cookbook printed in Hebrew letters, published in 1854, and a wonderful 19th-century Jewish cookbook, which in addition to its Hungarian edition was also published in Dutch in Rotterdam. The author entertainingly reconstructs the history of bólesz, a legendary yeast pastry that was the specialty of a famous, but long defunct Jewish coffeehouse in Pest, and includes the modernized recipe of this distant relative of cinnamon rolls. Koerner also tells the history of the first Jewish bookstore in Hungary (founded as early as in 1765!) and examines the influence of Jewish cuisine on non-Jewish food. In this volume András Koerner explores key issues of Hungarian Jewish culinary culture in greater detail and more scholarly manner than what space restrictions permitted in his previous work Jewish Cuisine in Hungary: A Cultural History, also published by CEU Press, which received the prestigious National Jewish Book Award in 2020. The current essays confirm the extent to which Hungarian Jewry was part of the Jewish life and culture of the Central European region before their almost total language shift by the turn of the 20th century.
Sisterhood
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Author : Balin/Herman
language : en
Publisher: Hebrew Union College Press
Release Date : 2013-12-21
Sisterhood written by Balin/Herman and has been published by Hebrew Union College Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-21 with Religion categories.
The work of a coterie of dynamic women - not the brainchild of Reform Judaism's male leaders, as is often thought - Women of Reform Judaism has been a force in the shaping of American Jewish life since its founding as the National Federation of Temple Sisterhoods in 1913. The synergy of Reform Judaism's universalist ideas and the women's emancipation movement in the early twentieth century made the synagogue auxiliary a natural platform for women to assume new leadership roles in their synagogues, in Reform Judaism, and in American society. These "sisterhoods" have stood for the solidarity among synagogue women as well as the commitment of these women to important social action issues. Called Women of Reform Judaism since 1993, this oldest federation of women's synagogue auxiliaries has grown from 52 temple sisterhoods to 500 and a membership of over 65,000 women, today a vibrant international women's organization. Women of Reform Judaism, in cooperation with The Jacob Rader Marcus Center of the American Jewish Archives and Hebrew Union College Press, marks its centennial anniversary with this collection of new scholarly essays which looks back at its history in order to understand how the hopes and dreams of its founders have come to fruition. Armed with the rich archival resources of the American Jewish Archives, including Proceedings of the National Federation of Temple Sisterhoods, 1913-1955, eighteen scholars contributed essays on the spectrum of Women of Reform Judaism's activities, including their funding of Hebrew Union College during the Great Depression, their support for Jewish education through production of a substantial women's Torah commentary designed to edify lay people as well as scholars and clergy, their promotion of Jewish foodways and art through publication of cookbooks and support of synagogue gift shops, their invention of the Uniongram as a formidable fundraising tool on a par with the Girl Scout cookie, and their efforts to safeguard Jewish continuity through support of youth activities (NFTY).
The Book Of Jewish Food
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Author : Claudia Roden
language : en
Publisher: Random House
Release Date : 1999-08-26
The Book Of Jewish Food written by Claudia Roden and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-08-26 with Cooking categories.
A monumental work that traces the story of Jewish people through Jewish cooking Every cuisine tells a story. Jewish food tells of an uprooted, migrating people and their vanished worlds. It lives in people's minds and has been kept alive because of what it evokes and represents. From the Jewish quarter of Cairo where Claudia Roden spent her childhood to the kitchens of Europe, Asia and the Americas, The Book of Jewish Food traces the fascinating story of Jewish cooking and its people. The over 800 recipes - from tabbouleh and falafel to the Yemeni wedding soup Ftut - are the treasures garnered by Roden during almost fifteen years of travelling around the world, tasting, watching, talking and gathering stories. A celebration of roots, of generations past, of vanished worlds and identity, The Book of Jewish Food is a beautiful book for the reader and the cook. 'No-one will ever produce a richer, or more satisfying feast of the Jewish experience' Simon Schama 'The Book of Jewish Food has done more than simply compile a cookbook of Jewish recipes--she has produced a history of the Diaspora, told through its cuisine' Kyle Dean 'One can't imagine a better food book than this, ever' Nigella Lawson, Vogue
A History Of Cookbooks
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Author : Henry Notaker
language : en
Publisher: Univ of California Press
Release Date : 2017-09-05
A History Of Cookbooks written by Henry Notaker and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-09-05 with Cooking categories.
Prologue: a rendez-vous -- The cook -- Writer and author -- Origin and early development of modern cookbooks -- Printed cookbooks: diffusion, translation, and plagiarism -- Organizing the cookbook -- Naming the recipes -- Pedagogical and didactic aspects -- Paratexts in cookbooks -- The recipe form -- The cookbook genre -- Cookbooks for rich and poor -- Health and medicine in cookbooks -- Recipes for fat and lean days -- Vegetarian cookbooks -- Jewish cookbooks -- Cookbooks and aspects of nationalism -- Decoration, illusion, and entertainment -- Taste and pleasure -- Gender in cookbooks and household books -- Epilogue: cookbooks and the future
Classic Russian Cooking
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Author : Elena Molokhovets
language : en
Publisher: Indiana University Press
Release Date : 1998-07-22
Classic Russian Cooking written by Elena Molokhovets and has been published by Indiana University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-07-22 with Cooking categories.
Classic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century." -Julia Child, Food Arts Joyce Toomre... has accomplished an enormous task, fully on a part with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous." -Tatyana Tolstaya, New York Review of Books ... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia's kitchens and cuisine." -Slavic Review What a delightful discovery this is!... an astonishing and immensely appealing work that will serve adventurous readers and curious cooks." -Nahum Waxman, Owner, Kitchen Arts & Letters What a joy to be introduced to Russia's Joy of Cooking by way of a scholar as knowledgeable as Joyce Toomre, who tells us what it was like to be a young housewife in the days of Chekhov and Tolstoy, feasting in Butter Week before the Great Fast, making pirogs and kvass, hazel grouse souffle [acute accent over e] and 'Drunken' plums, gathering berries, pickling mushrooms. A rediscovery of pre-Bolshevik times." -Betty H. Fussell, author of I Hear America Cooking First published in 1861, this "bible" of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over one thousand of the recipes and has written a thorough and fascinating introduction that discusses the history of Russian cuisine and summarizes Elena Molokhovets' advice on household management. A treasure trove for culinary historians, serous cooks and cookbook readers, and scholars of Russian history and culture. Indiana-Michigan Series in Russian and East European Studies Alexander Rabinowitc
You Are What You Eat
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Author : Annette M. Magid
language : en
Publisher: Cambridge Scholars Publishing
Release Date : 2009-10-02
You Are What You Eat written by Annette M. Magid and has been published by Cambridge Scholars Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-10-02 with Literary Criticism categories.
You are What You Eat: Literary Probes into the Palate offers tantalizing essays immersed in the culture of food, expanded across genres, disciplines, and time. The entire collection of You Are What You Eat includes a diversity of approaches and foci from multicultural, national and international scholars and has a broad spectrum of subjects including: feminist theory, domesticity, children, film, cultural history, patriarchal gender ideology, mothering ideology, queer theory, politics, and poetry. Essays include studies of food-related works by John Milton, Emily Dickinson, Fay Weldon, Kenneth Grahame, Roald Dahl, Shel Silverstein, J. K. Rowling, Mother Goose, John Updike, Maxine Hong Kingston, Alice Walker, Amy Tan, Louise Erdrich, Amanda Hesser, Julie Powell, Mary Wilkins Freeman, Martin Scorsese, Bob Giraldi, Clarice Lispector, José Antônio Garcia, Fran Ross, and Gish Hen. The topic addresses a range of interests appealing to diverse audiences, expanding from college students to food enthusiasts and scholars.