Search results for: the-german-jewish-cookbook-recipes-and-history-of-a-cuisine

The German Jewish Cookbook

Author : Gabrielle Rossmer Gropman
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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 Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine. Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant _migr_ community of Washington Heights in New York City in the 1940s and 1950s. Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.

Jewish Cuisine in Hungary

Author : Andras Koerner
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Winner of the 2019 National Jewish Book Award in the category of Food Writing & Cookbooks András Koerner refuses to accept that the vanished world of preShoah Hungarian Jewry and its cuisine should disappear virtually without a trace and feels compelled to reconstruct its culinary culture. His book presents eating habits not as isolated things, divorced from their social and religious contexts, but as organic parts of one's way of life. In the extraordinarily diverse world of Jews, what can and cannot be eaten is determined by not only absolute rules, but also by dietary traditions singular to only certain religious movements or to some communities. Even secularized Jews frequently preserved something from the typical flavors of their ancestors' cuisine. Their repertory of dishes and their culinary customs represented an integral part of the assimilated lifestyles and it is absolutely justified to include them in a study of Jewish cuisine. The richness and diversity of culinary traditions and eating habits of Hungarian Jewry up to the 1940s is discussed in ten chapters ranging from kashrut (the system of keeping the kitchen kosher) thru dishes for feasts to characteristic dishes. Although this book is primarily a cultural history and not a cookbook, it includes 83 recipes. They are featured here mainly as documents and less so as guides to practical cooking, though in cases their original texts are complemented with adaptations to the requirements of today's kitchens.

The

Author : Gil Marks
File Size : 80.24 MB
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A collection of kosher recipes from two dozen communities around the world also includes holiday dishes and lore about the history of Jewish food throughout the ages

Jewish Cooking in America

Author : Joan Nathan
File Size : 79.84 MB
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Traces three centuries of Jewish-American culinary history, with more than three hundred kosher recipes, a historical overview, and an explanation of dietary laws

American Jewish Women s History

Author : Pamela S. Nadell
File Size : 24.28 MB
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"Our schools suck." This is how many young people of color call attention to the kind of public education they are receiving. In cities across the nation, many students are trapped in under-funded, mismanaged and unsafe schools. Yet, a number of scholars and of public figures like Bill Cosby have shifted attention away from the persistence of school segregation to lambaste the values of young people themselves. Our Schools Suck forcefully challenges this assertion by giving voice to the compelling stories of African American and Latino students who attend under-resourced inner-city schools, where guidance counselors and AP classes are limited and security guards and metal detectors are plentiful—and grow disheartened by a public conversation that continually casts them as the problem with urban schools. By showing that young people are deeply committed to education but often critical of the kind of education they are receiving, this book highlights the dishonesty of public claims that they do not value education. Ultimately, these powerful student voices remind us of the ways we have shirked our public responsibility to create excellent schools. True school reform requires no less than a new civil rights movement, where adults join with young people to ensure an equal education for each and every student.

Encyclopedia of Jewish Food

Author : Gil Marks
File Size : 77.90 MB
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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, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.

A History of Cookbooks

Author : Henry Notaker
File Size : 77.60 MB
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-A History of Cookbooks provides a literary and historical overview of the cookbook genre, exploring its development as an important part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.---Provided by publisher.

The Making of the Jewish Middle Class

Author : Marion A. Kaplan
File Size : 88.83 MB
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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.

The Complete Guide to Traditional Jewish Cooking

Author : Marlena Spieler
File Size : 58.68 MB
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Complemented by an easy-to-follow guide to kashrut and kosher cooking, a sumptuous volume of international recipes celebrates the history and diversity of traditional Jewish cuisine.

Essen und kulturelle Identit t

Author : Hans Jürgen Teuteberg
File Size : 20.27 MB
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A Recipe for Success

Author : Bob Kann
File Size : 39.6 MB
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A Recipe for Success: Lizzie Kander and her Cookbook celebrates the life of Milwaukee’s early twentieth-century culinary wonder. This new addition to the Badger Biography series will introduce young readers to a remarkable young woman who made a difference in the lives of the early immigrants in Wisconsin. Kander originally created The Settlement Cookbook to assist young Jewish immigrant girls in cooking nutritious "American-style" meals for their families. Since its publication, several generations of household cooks have been raised on the delicious recipes of the cookbook. Proceeds from the sale of the original cookbook helped build Milwaukee’s first settlement house and later the city’s Jewish Community Center. The century-old cookbook is still in print today. This is a delightful biography, filled with humorous asides, wonderful period illustrations, and of course recipes!

The Palgrave Dictionary of Anglo Jewish History

Author : W. Rubinstein
File Size : 33.28 MB
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This authoritative and comprehensive guide to key people and events in Anglo-Jewish history stretches from Cromwell's re-admittance of the Jews in 1656 to the present day and contains nearly 3000 entries, the vast majority of which are not featured in any other sources.

American Jewish Desk Reference

Author : American Jewish Historical Society Staff
File Size : 47.86 MB
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Provides entries on topics such as notable Jewish Americans, religious rituals, holidays, and Jewish history and culture

Cuisine and Culture

Author : Linda Civitello
File Size : 45.98 MB
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An illuminating account of how history shapes our diets-now revised and updated Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did the African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Second Edition presents an engaging, informative, and witty narrative of the interactions among history, culture, and food. From prehistory and the earliest societies around the Tigris and Euphrates Rivers to today's celebrity chefs, Cuisine and Culture, Second Edition presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Fully revised and updated, this Second Edition offers new and expanded features and coverage, including: New Crossing Cultures sections providing brief sketches of foods and food customs moving between cultures More holiday histories, food fables, and food chronologies Discussions of food in the Byzantine, Portuguese, Turkish/Ottoman, and Austro-Hungarian empires Greater coverage of the scientific genetic modification of food, from Mendel in the 19th century to the contemporary GM vs. organic food debate Speculation on the future of food And much more! Complete with sample recipes and menus, as well as revealing photographs and illustrations, Cuisine and Culture, Second Edition is the essential survey history for students of food history.

The Foods of Israel Today

Author : Joan Nathan
File Size : 33.29 MB
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Contains over 300 kosher recipes from all over Israel, including chremslach, spanakopita, artichoke soup with lemon and saffron, Tunisian hot chile sauce, and hummus.

Wisconsin Magazine of History

Author :
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Radcliffe Culinary Times

Author :
File Size : 44.94 MB
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Global Jewish Foodways

Author : Hasia R. Diner
File Size : 50.89 MB
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"An exploration of the many facets of the global history of Jewish food when Jews struggled with, embraced, modified, or rejected the foods and foodways which surrounded them, from Renaissance Italy to the post-World War II era in Israel, Argentina and the United States"--

African American Foodways

Author : Anne Bower
File Size : 57.26 MB
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Presents a collection of essays that focus on African American cooking and food customs.

The Essential Book of Jewish Festival Cooking

Author : Phyllis Glazer
File Size : 81.53 MB
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Deeply rooted in ancient rituals, the seasonal rhythms of the land of Israel, and biblical commandments, the Jewish holidays mark a time for Jews around the world to reconnect with their spiritual lives, celebrate their history, and enjoy tasty foods laden with symbolic meaning. With Phyllis and Miriyam Glazer's The Essential Book of Jewish Festival Cooking as your guide, you will gain a rich understanding of the Jewish calendar year and its profound link to the signs of nature and the produce of the earth in each season. This landmark volume addresses a central question often left unanswered: Why do we eat what we eat on these important days? Organized by season, the ten chapters cover the major holidays and feast days of the Jewish year, providing more than two hundred tempting recipes, plus menus and tips for creative and meaningful holiday entertaining. In-depth essays opening each chapter illuminate the origins, traditions, and seasonal and biblical significance of each holiday and its foods, making the book a valuable resource for Jewish festival observance. Inspired recipes add a fresh, contemporary twist as they capture the flavors of the seasonal foods enjoyed by our ancestors. For Passover, prepare such springtime delights as Roasted Salmon with Marinated Fennel and Thyme, alongside Braised "Bitter Herbs" with Pistachios. On Shavuot, characterized by the season's traditional bounty of milk and the wheat harvest, try fresh homemade cheeses; creamy, comforting Blintzes; or luscious Hot and Bubbling Semolina and Sage Gnocchi. At Purim, create a Persian feast fit for a king and learn new ideas for mishloah manot, the traditional gifts of food. The Essential Book of Jewish Festival Cooking offers accessible, healthful, and intensely flavorful recipes with a unique and tangible connection to the rhythms of the Jewish year. The Glazer sisters will deepen your understanding of time-honored traditions as they guide you toward more profound, and delicious, holiday experiences.