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Jewish American Food Culture
Jewish American Food Culture
Description
Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is ubiquitous from Midtown Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at the well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group. This is the source to find out what parve on packaging means, the symbolism of particular foods that are essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on how religious one is and the land of one's ancestors, and much more.
An historical overview puts contemporary American Jews and their cuisine into context. Next, the main foods and ingredients of Jewish cuisine are explained. An interesting chapter on cooking practices follows. Chapters on holiday celebrations, eating out, and diet and health complete the overview. A chronology, glossary, resource guide, and selected bibliography make this an essential one-stop resource for every library.
Table of Contents
Introduction
Chronology
1.Historical Overview
2.Major Foods and Ingredients
3.Cooking
4.Typical Meals
5.Eating Out
6.Special Occasions
7.Diet and Health
Glossary
Resource Guide
Selected Bibliography
Index
Product details
| Published | 28 Feb 2008 |
|---|---|
| Format | Ebook (PDF) |
| Edition | 1st |
| Extent | 168 |
| ISBN | 9780313343209 |
| Imprint | Greenwood |
| Series | Food Cultures in America |
| Publisher | Bloomsbury Publishing |
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