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Global Jewish Foodways: A History

Global Jewish Foodways: A History

Brief Description: "An exploration of the many facets of the global history of Jewish food when Jews struggled with, embraced, modified, or rejected the foods and foodways which surrounded them,...

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University of Nebraska Press

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Spiral Binding

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Brief Description:
"An exploration of the many facets of the global history of Jewish food when Jews struggled with, embraced, modified, or rejected the foods and foodways which surrounded them, from Renaissance Italy to the post-World War II era in Israel, Argentina and the United States"--

Biographical Note:
​Hasia R. Diner is a Paul S. and Sylvia Steinberg Professor of American Jewish History at New York University. She is the author of numerous books including Roads Taken: The Great Jewish Migration to the New World and the Peddlers Who Forged the Way and Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration. Simone Cinotto is an associate professor of modern history at the University of Gastronomic Sciences in Italy. He is the author or editor of many books, including Making Italian America: Consumer Culture and the Production of Ethnic Identities and The Italian American Table: Food, Family, and Community in New York City. Carlo Petrini is the founder of the international Slow Food movement and of the University of Gastronomic Sciences in Italy. He has written extensively about food and wine.


Table of Contents:

List of Illustrations
Foreword by Carlo Petrini
Acknowledgments
Introduction: Jewish Foodways in Food History and the Jewish Diasporic Experience
Simone Cinotto and Hasia R. Diner
Part 1. Crossing and Bridging Culinary Boundaries: Resistance, Resilience, and Adaptations of Jewish Food in the Encounter with the Non-Jewish Other
1. The Sausage in the Jews' Pantry: Food and Jewish-Christian Relations in Renaissance Italy
Flora Cassen
2. Global Jewish Peddling and the Matter of Food
Hasia R. Diner
3. Jews among Muslims: Culinary Contexts
Nancy E. Berg
Part 2. The Politics of Jewish Food: Culinary Articulations of Power, Identity, and the State
4. Mosaic or Melting Pot: The Transformation of Middle Eastern Jewish Foodways in Israel
Ari Ariel
5. Soviet Jewish Foodways: Transformation through Detabooization
Gennady Estraikh
6. The Embodied Republic: Colonial and Postcolonial French Sephardic Taste
Joëlle Bahloul
Part 3. The Kosherization of Jewish Food: Playing Out Religion, Taste, and Health in the Marketplace and Popular Culture
7. Appetite and Hunger: Discourses and Perceptions of Food among Eastern European Jews in the Interwar Years
Rakefet Zalashik
8. The Battle against Guefilte Fish: Asserting Sephardi Culinary Repertoires among Argentine Jews in the Second Half of the Twentieth Century
Adriana Brodsky
9. Still Life: Performing National Identity in Israel and Palestine at the Intersection of Food and Art
Yael Raviv
Part 4. The Food of the Diaspora: The Global Identity, Memory, and History of Jewish Food
10. From the Comfort of Home to Exile: German Jews and Their Foodways
Marion Kaplan
11. "To Jewish Daughters" Recipes for American Jewish Life, 1901-1918
Annie Polland
12. Dining in the Dixie Diaspora: A Meeting of Region and Religion
Marcie Cohen Ferris
List of Contributors
Index



Review Quotes:
"The authors of the articles assembled in Global Jewish Foodways: A History illustrate how Jewish food, identity, and history are fundamentally intertwined. They bring different approaches to distinct aspects of this rich and long-lived heritage. As the field of food studies continues to expand, this book will become essential reading. Its diverse chapters show the interdisciplinary nature involved in this research. This book is recommended for use in Jewish studies, Jewish folklore studies, and Jewish history courses, as well as in ethnic studies more generally."--Annette Fromm, Journal of Folklore Research-- (2/18/2021 12:00:00 AM)

Review Quotes:
"An excellent resource for courses on food and foodways, Jewish studies, anthropology, and history courses about areas throughout the world with diasporic populations."--E. Pappas, Choice

Review Quotes:
" Global Jewish Foodways is an essay collection that explores how food has helped maintain boundaries for Jews and how those boundaries and their culinary markers have shifted across time and geography. . . . Global Jewish Foodways is also an engaging look at little known chapters in Jewish history, including the millennia-old communities of Iraq, whose existence was cut short after 1948."--David Luhrssen, Shepherd Express-- (9/11/2018 12:00:00 AM)

Review Quotes:
"Finally we have a book on Jewish food that excavates the culinary history of the world's oldest diasporic people. Global Jewish Foodways is a path-breaking collection, the first to track the extraordinarily diverse practices of a minority for whom food serves as a center of their identity. It will immediately become a classic in Jewish studies courses, open up food studies to Jewish perspectives, and excite general readers who want to better understand what constitutes Jewish food."--Roger Horowitz, director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library-- (9/19/2017 12:00:00 AM)

Review Quotes:
"While kosher foods are widely known for marking the Jewish people's distinctiveness, this outstanding volume shows that food also has been a historical source of connection between diasporic Jews and their gentile neighbors around the world. An unrivaled mosaic of the rich, global diversity of Jewish cuisines."--Jeffrey M. Pilcher, University of Toronto Scarborough Research Excellence Faculty Scholar-- (9/19/2017 12:00:00 AM)

Review Quotes:
" Global Jewish Foodways is a significant contribution to the field of Jewish food studies. It offers a uniformly sophisticated and incisive collection of analyses of Jewish food in a broad range of modern global contexts by many well-known and up-and-coming scholars in Jewish food studies. It is informed by the most up-to-date critical discussions of 'identity' and food preferences and discourses about food as expressions of it."--Jonathan Brumberg-Kraus, professor of religion at Wheaton College -- (9/19/2017 12:00:00 AM)

Review Citations:

  • Choice 12/01/2018 (EAN 9781496202284, Hardcover)

Author: Diner, Hasia R
Publisher: University of Nebraska Press
Binding: Hardcover
Pub Date: 2018-06-01
BISAC: Cooking|Regional & Cultural|Jewish & Kosher|History|Jewish|General|Social Science|Jewish Studies|Cooking|History
Subjects: History|Jewish cooking|Jews|Food
Weight: 1.48 lbs
ISBN: 9781496202284
ASIN: -
SKU: SP-9781496202284

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