- 378 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
About this book
The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their traditional ideas about food during these migrations, just as invariably they engaged with the foods they encountered in their new environments. Their culinary habits changed as a result of both these migrations and the new political and social realities they encountered. The stories in this volume examine the sometimes bewildering kaleidoscope of food experiences generated by new social contacts, trade, political revolutions, wars, and migrations, both voluntary and compelled.
This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post–World War II era in Israel, Argentina, and the United States and critically examines the impact of food on Jewish lives and on the complex set of laws, practices, and procedures that constitutes the Jewish dietary system and regulates what can be eaten, when, how, and with whom. Global Jewish Foodways offers a fresh perspective on how historical changes through migration, settlement, and accommodation transformed Jewish food and customs.
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Information
Table of contents
- Front Cover
- Half Title Page
- Title Page
- Copyright Page
- Contents
- List of Illustrations
- Foreword by Carlo Petrini
- Acknowledgments
- Introduction: Jewish Foodways in Food History and the Jewish Diasporic Experience
- Part 1: Crossing and Bridging Culinary Boundaries: Resistance, Resilience, and Adaptations of Jewish Food in the Encounter with the Non-Jewish Other
- Part 2: The Politics of Jewish Food: Culinary Articulations of Power, Identity, and the State
- Part 3: The Kosherization of Jewish Food: Playing Out Religion, Taste, and Health in the Marketplace and Popular Culture
- Part 4: The Food of the Diaspora: The Global Identity, Memory, and History of Jewish Food
- List of Contributors
- Index