9780803226753

Jewish American Food Culture

by
  • ISBN13:

    9780803226753

  • ISBN10:

    0803226756

  • Format: Paperback
  • Copyright: 2009-10-01
  • Publisher: Univ of Nebraska Pr
  • Purchase Benefits
  • Free Shipping On Orders Over $35!
    Your order must be $35 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • Get Rewarded for Ordering Your Textbooks! Enroll Now
List Price: $17.95 Save up to $2.95
  • Buy New
    $15.00

    IN STOCK USUALLY SHIPS IN 24-48 HOURS

Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

Summary

Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is a ubiquitous institution from Manhattan to Los Angeles.Jewish American Food Cultureoffers readers an in-depth look at both well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group of Americans. This is the source to consult about what "parve" on packaging means, the symbolism of particular foods essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on ways of practicing Judaism and the land of one's ancestors, and much more. Jonathan Deutsch and Rachel D. Saks first provide a historical overview of the culture and symbolism of Jewish cuisine before explaining the main foods and ingredients of Jewish American food. Chapters on cooking practices, holiday celebrations, eating out, and diet and health complete the overview. Twenty-three recipes, a chronology, a glossary, a resource guide, and a selected bibliography make this an essential one-stop resource for every library.

Author Biography

Jonathan Deutsch is an assistant professor and director of the Culinary Management Center in the Department of Tourism and Hospitality, Kingsborough Community College, City University of New York. He is the coeditor (with Annie Hauck-Lawson) of Gastropolis: Food and New York City.
 
Rachel D. Saks is a nutritionist and a graduate student at New York University. She works as a personal chef and cooking teacher.

Table of Contents

Series Foreword
Introduction: Jewish American Diversity
Chronology
Historical Overview
Major Foods and Ingredients
Cooking
Typical Meals
Eating Out
Special Occasions
Diet and Health
Glossary
Resource Guide
Selected Bibliography
Index
Table of Contents provided by Publisher. All Rights Reserved.

Rewards Program

Write a Review