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Mama Nazima's Cuisine
"... when it comes to understanding the soul of what makes Middle Eastern cooking so delicious, it's one of the best hidden treasures on the market."--Jessica Soffer, Saveur Magazine Now available in paperback for the first time, this unique Hippocrene cookbook explores the flavors of the Jewish-Iraqi table. When the Jews fled Iraq for Israel, they could not take their material possessions, but they did take their culture--and their rich cuisine. With Mongolian, Turkish, and Indian influences, Jewish-Iraqi cuisine is a special blend that has rarely been documented. Rivka Goldman takes the reader through her memories of an ancient land and culture and the culinary heritage passed on to her by...
Mama Nazima's Jewish-Iraqi Cuisine
When the Jews fled Iraq for Israel, they could not take their material possessions with them, but did take their rich cuisine. Delicious dishes like Smack ab Thum oo Rihan (Garlic and Basil Fish) and Burekas im Gevina veh Tered (Feta and Spinach Pie) are included in this unique book. Jewish Iraqi aphorisms and beautiful photographs complete this presentation of the foods of the Iraqi Jews. As the saying goes, Man yakle al ein au el'thum (Who desires the food, the eyes or the mouth?).
Nazima's Memoirs and Cuisine
Rivka Goldman and her family were part of the massive exodus of Jews from Iraq to Israel in 1951. She grew up in Jerusalem.This book takes you on a journey of Jewish Iraqi tradition, culture, including women's roles and responsibilities as well as massive cultural and communal transformations, which the Jews of Iraq experienced on their emigration to Israel. As you begin to use this book, you will find that the recipes are easy to make. Between the recipes are stories of the author family's heritage traced back to 1800. Traditional methods of cooking changed. Modern technology replaced a small cooking pilot with electrical stove, gas etc. In the center of this picture is the pilot stove as a memento of the beginning of the Iraqi Jewish life in Israel.
Global Jewish Foodways
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.
Index to Jewish Periodicals
An author and subject index to selected and American Anglo-Jewish journals of general and scholarly interests.
Eretz Israel
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The Cambridge History of Judaism: Volume 8, The Modern World, 1815–2000
The eighth and final volume of The Cambridge History of Judaism covers the period from roughly 1815–2000. Exploring the breadth and depth of Jewish societies and their manifold engagements with aspects of the modern world, it offers overviews of modern Jewish history, as well as more focused essays on political, social, economic, intellectual and cultural developments. The first part presents a series of interlocking surveys that address the history of diverse areas of Jewish settlement. The second part is organized around the emancipation. Here, chapter themes are grouped around the challenges posed by and to this elemental feature of Jewish life in the modern period. The third part adopts a thematic approach organized around the category 'culture', with the goal of casting a wide net in terms of perspectives, concepts and topics. The final part then focuses on the twentieth century, offering readers a sense of the dynamic nature of Judaism and Jewish identities and affiliations.
The United States Holocaust Memorial Museum Encyclopedia of Camps and Ghettos, 1933-1945
Created by the Center for Advanced Holocaust Studies at the United States Holocaust Memorial Museum, the monumental 7-volume encyclopaedia that the present work inaugurates will make available - in one place for the first time - detailed information about the universe of camps, sub-camps, and ghettos established and operated by the Nazis - altogether some 20,000 sites, from Norway to North Africa and from France to Russia. This volume covers three groups of camps: the early camps established in the first year of Hitler's rule, the major concentration camps with their constellations of sub-camps that operated under the control of the SS-Business Administration Main Office, and youth camps. Overview essays precede entries on individual camps and sub-camps. Each entry provides basic information about the purpose of the site; the prisoners, guards, working and living conditions; and key events in its history. Material drawn from personal testimonies helps convey the character of each site, while source citations for each entry provide a path to additional information.
