This book describes the taste preferences and practices of gastronomic Judaism from ancient to contemporary times. Not merely fixed dietary rules and norms, but rather culinary interpretations and adaptations of them to new times and places makes food "Jewish" and makes Jewish eating practices continually viable and meaningful.
Inhaltsverzeichnis
Part One: Setting the Table
Introduction: Gastronomic Judaism as Vernacular Religion
Part Two: Jewish Preferences for Everyday Foods
Chapter 1: Meat
Chapter 2: Bread
Chapter 3: Vegetables and Fruit
Part Three: Jewish Preferences for Exceptional Holiday Foods
Chapter 4: A Taste for the Bittersweet: Charoset and the Hillel Sandwich
Chapter 5: Jews Like it Hot: Cholent /Hamin
Part Four: What Makes These Foods Jewish?
Chapter 6: When and Where? Holidays, Home, and the Diaspora Season Our Joy
Chapter 7: Who Says? Kosher, Kosher Style, and Cookbooks
Chapter 8: Treif and Transgressive Jewish Eating
Chapter 9: Mitzvot of the Mouth: Eating and Reading, Eating and Talking About It
Chapter 10: Jewish Flavor Principles and Culinary Midrash
Chapter 11: Jewish Flavor Principles
