Opis
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 treściZygmunt 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