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Cookery and Dining in Imperial Rome
Oldest known cookbook in existence offers readers a clear picture of what foods Romans ate and how they prepared them, from fig fed pork to rose pie. 49 illustrations.
Culinary Tourism
“Well-researched and original” essays on the intersection between food and adventure (Publishers Weekly). Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book’s contributors examine the many intersections of food, culture, and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication—whether they’re trying out a new kind of ethnic restaurant in their own town or the native cuisine of a place far from home. Editor Lucy Long explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also shows how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances that allow for adventurous eating. “Contributors to the book are widely recognized food experts who encourage readers to venture outside the comforts of home and embark on new eating experiences.” —Lexington Herald-Leader
A Hunger To Survive
A Hunger To Survive presents a fascinating journey into the rich history of Jewish food, and provides intriguing insight into the impact of the Holocaust on the path of Jewish food ways in America. This compelling study explains how food has played a crucial role in preserving cultural and religious identity, even motivating those in camps and ghettoes and hiding to survive, providing sustenance in body and spirit, and enabling communal bonding and resistance. Through a wide variety of primary sources, including testimonies, diaries and survivor cookbooks, Jared Heller offers a compelling case that Jewish foods and accompanying rituals in the years post-Holocaust have become more uniform and widely embraced by Jews, as much as part of their common identity as the Holocaust itself and their unbroken collective will for Judaism and the Jewish people to survive.
The German-Jewish Cookbook
This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans-a mother-daughter author pair-have honored the original recipes Gab...
A History of Cookbooks
Prologue: a rendez-vous -- The cook -- Writer and author -- Origin and early development of modern cookbooks -- Printed cookbooks: diffusion, translation, and plagiarism -- Organizing the cookbook -- Naming the recipes -- Pedagogical and didactic aspects -- Paratexts in cookbooks -- The recipe form -- The cookbook genre -- Cookbooks for rich and poor -- Health and medicine in cookbooks -- Recipes for fat and lean days -- Vegetarian cookbooks -- Jewish cookbooks -- Cookbooks and aspects of nationalism -- Decoration, illusion, and entertainment -- Taste and pleasure -- Gender in cookbooks and household books -- Epilogue: cookbooks and the future.
Encyclopedia of Jewish Food
A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes...
Jewish Cuisine in Hungary
Winner of the 2019 National Jewish Book Award in the category of Food Writing & Cookbooks. The author refuses to accept that the world of pre-Shoah Hungarian Jewry and its cuisine should disappear almost without a trace and feels compelled to reconstruct its culinary culture. His book―with a preface by Barbara Kirshenblatt-Gimblett―presents eating habits not as isolated acts, divorced from their social and religious contexts, but as an organic part of a way of life. According to Kirshenblatt-Gimblett: “While cookbooks abound, there is no other study that can compare with this book. It is simply the most comprehensive account of a Jewish food culture to date.” Indeed, no comparable st...
The Making of the Jewish Middle Class
A social history of Jewish women in Imperial Germany, this study synthesizes German, women's, and Jewish history. The book explores the private--familial and religious--lives of the German-Jewish bourgeoisie and the public roles of Jewish women in the university, paid employment and social service. It analyzes the changing roles of Jewish women as members of an economically mobile, but socially spurned minority. The author emphasizes the crucial role women played in creating the Jewish middle class, as well as their dual role within the Jewish family and community as powerful agents of class formation and acculturation and determined upholders of tradition.
Early Jewish Cookbooks
Winner of the Association of Jewish Libraries' 2022 Judaica Bibliography Award. The seven essays in this volume focus such previously unexplored subjects as the world’s first cookbook printed in Hebrew letters, published in 1854, and a wonderful 19th-century Jewish cookbook, which in addition to its Hungarian edition was also published in Dutch in Rotterdam. The author entertainingly reconstructs the history of bólesz, a legendary yeast pastry that was the specialty of a famous, but long defunct Jewish coffeehouse in Pest, and includes the modernized recipe of this distant relative of cinnamon rolls. Koerner also tells the history of the first Jewish bookstore in Hungary (founded as early...
