Ebook What's cooking. Jewish culinary culture Tamara Sztyma, Magdalena Maślak

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Opis treści

Culinary culture is a vital element of the Jewish identity—while enhancing the sense of belonging to a community, it testifies to Jewish distinctiveness. Shaped over millennia in different locations all across the globe, it has remained very diverse until today. That is why the tale about Jewish food is simultaneously a tale about Jewish religion, culture and history.

Spis treści ebooka What's cooking. Jewish culinary culture

Zygmunt Stępiński: Introduction
Magdalena Maślak, Tamara Sztyma: What’s cooking? Jewish Culinary Culture
TRADITION
Małgorzata Kordowicz: The Meanders of Kashrut
Michael Schudrich: Kashrut: Eating for a Better Life
Agata Rakowiecka: The Communal Table
DIASPORA
Joelle Bahloul: Diasporic Cuisine for the Global Jewish Diasporas
Leah Koenig: So What Is Jewish Food, Anyway?
Michael Wex: Cholent, the Mother of Jewish Cuisine
Glenn Dynner: What’s Cooking in the Jewish-run Tavern? A Brief History
MODERNITY
Barbara Kirshenblatt-Gimblett: Stirring the Pot: Jewish Culinary Cultures in Modern Times
Eve Jochnovitz: Jewish Vegetarianism
Ruth Ellen Gruber: Jewish, “Jewish” and Jewish? Cafes
Gil Hovav: Israeli Food Today
MEMOIRES
Bella Szwarcman-Czarnota: Cuisine of this world
Ruth and Philipp Ladovscy: United Bakers Dairy Restaurant
Gołda Tencer: In Mame Sonye’s Kitchen
Hanna Merlak: What’s Cooking at a Jewish Home?
Devra Ferst: At Jewish Food Society Food Is the Ultimate Storyteller
RECIPES
Challah
Matzo
Cholent
Gefilte fish
Kugel with noodles
Hamin
Chraime
Mina de espinaca
Fake fish made of vegetables
Hummus
Cheese Blintz
Carp the Jewish Style
Matzo Brei
Amoronia