{"product_id":"global-jewish-foodways-a-history","title":"Global Jewish Foodways: A History","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e​Hasia R. Diner\u003c\/b\u003e is a Paul S. and Sylvia Steinberg Professor of American Jewish History at New York University. She is the author of numerous books including \n\u003ci\u003eRoads Taken: The Great Jewish Migration to the New World and the Peddlers Who Forged the Way\u003c\/i\u003e and \n\u003ci\u003eHungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration\u003c\/i\u003e. \n\u003cb\u003eSimone Cinotto\u003c\/b\u003e 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 \n\u003ci\u003eMaking Italian America: Consumer Culture and the Production of Ethnic Identities\u003c\/i\u003e and \n\u003ci\u003eThe Italian American Table: Food, Family, and Community in New York City\u003c\/i\u003e. \n\u003cb\u003eCarlo Petrini\u003c\/b\u003e 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. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eList of Illustrations \u003cbr\u003e Foreword by Carlo Petrini \u003cbr\u003e Acknowledgments \u003cbr\u003e Introduction: Jewish Foodways in Food History and the Jewish Diasporic Experience \u003cbr\u003e Simone Cinotto and Hasia R. Diner \u003cbr\u003e Part 1. Crossing and Bridging Culinary Boundaries: Resistance, Resilience, and Adaptations of Jewish Food in the Encounter with the Non-Jewish Other \u003cbr\u003e 1. The Sausage in the Jews' Pantry: Food and Jewish-Christian Relations in Renaissance Italy \u003cbr\u003e Flora Cassen \u003cbr\u003e 2. Global Jewish Peddling and the Matter of Food \u003cbr\u003e Hasia R. Diner \u003cbr\u003e 3. Jews among Muslims: Culinary Contexts \u003cbr\u003e Nancy E. Berg \u003cbr\u003e Part 2. The Politics of Jewish Food: Culinary Articulations of Power, Identity, and the State \u003cbr\u003e 4. Mosaic or Melting Pot: The Transformation of Middle Eastern Jewish Foodways in Israel \u003cbr\u003e Ari Ariel \u003cbr\u003e 5. Soviet Jewish Foodways: Transformation through Detabooization \u003cbr\u003e Gennady Estraikh \u003cbr\u003e 6. The Embodied Republic: Colonial and Postcolonial French Sephardic Taste \u003cbr\u003e Joëlle Bahloul \u003cbr\u003e Part 3. The Kosherization of Jewish Food: Playing Out Religion, Taste, and Health in the Marketplace and Popular Culture \u003cbr\u003e 7. Appetite and Hunger: Discourses and Perceptions of Food among Eastern European Jews in the Interwar Years \u003cbr\u003e Rakefet Zalashik \u003cbr\u003e 8. The Battle against Guefilte Fish: Asserting Sephardi Culinary Repertoires among Argentine Jews in the Second Half of the Twentieth Century \u003cbr\u003e Adriana Brodsky \u003cbr\u003e 9. Still Life: Performing National Identity in Israel and Palestine at the Intersection of Food and Art \u003cbr\u003e Yael Raviv \u003cbr\u003e Part 4. The Food of the Diaspora: The Global Identity, Memory, and History of Jewish Food \u003cbr\u003e 10. From the Comfort of Home to Exile: German Jews and Their Foodways \u003cbr\u003e Marion Kaplan \u003cbr\u003e 11. \"To Jewish Daughters\" Recipes for American Jewish Life, 1901-1918 \u003cbr\u003e Annie Polland \u003cbr\u003e 12. Dining in the Dixie Diaspora: A Meeting of Region and Religion \u003cbr\u003e Marcie Cohen Ferris \u003cbr\u003e List of Contributors \u003cbr\u003e Index \u003cbr\u003e \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The authors of the articles assembled in \n\u003ci\u003eGlobal Jewish Foodways: A History\u003c\/i\u003e 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, \n\u003ci\u003eJournal of Folklore Research\u003c\/i\u003e-- (2\/18\/2021 12:00:00 AM)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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, \n\u003ci\u003eChoice\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eGlobal Jewish Foodways\u003c\/i\u003e 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. . . . \n\u003ci\u003eGlobal Jewish Foodways\u003c\/i\u003e 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, \n\u003ci\u003eShepherd Express\u003c\/i\u003e-- (9\/11\/2018 12:00:00 AM)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Finally we have a book on Jewish food that excavates the culinary history of the world's oldest diasporic people. \n\u003ci\u003eGlobal Jewish Foodways\u003c\/i\u003e 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)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eGlobal Jewish Foodways\u003c\/i\u003e 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)\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eChoice\u003c\/span\u003e 12\/01\/2018 (EAN 9781496202284, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Diner, Hasia R\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of Nebraska Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2018-06-01\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Jewish \u0026amp; Kosher|History|Jewish|General|Social Science|Jewish Studies|Cooking|History\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e History|Jewish cooking|Jews|Food\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.48 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781496202284\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781496202284\u003c\/p\u003e","brand":"University of Nebraska Press","offers":[{"title":"Default Title","offer_id":52139615813913,"sku":"SP-9781496202284","price":62.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/77c5652f-a800-41cd-8c11-6fa991c88503.jpg?v=1784472258","url":"https:\/\/westbindery.com\/products\/global-jewish-foodways-a-history","provider":"West Bindery","version":"1.0","type":"link"}