Jonathan D. Brumberg-Kraus

Gastronomic Judaism as Culinary Midrash

• Gebundenes Buch

Produktbeschreibung

This book describes the taste preferences and practices of gastronomic Judaism from ancient to contemporary times. Not merely fixed dietary rules and norms, but rather culinary interpretations and adaptations of them to new times and places makes food "Jewish" and makes Jewish eating practices continually viable and meaningful.

Produktdetails

• Verlag: Lexington Books
• Seitenzahl: 222
• Erscheinungstermin: 1. Dezember 2018
• Englisch
• Abmessung: 235mm x 157mm x 17mm
• Gewicht: 481g
• ISBN-13: 9781498579063
• ISBN-10: 149857906X
• Artikelnr.: 53685893

Autorenporträt

Jonathan Brumberg-Kraus is professor of religion at Wheaton College.

Inhaltsangabe

Part One: Setting the Table Introduction: Gastronomic Judaism as Vernacular
Religion Part Two: Jewish Preferences for Everyday Foods Chapter 1: Meat
Chapter 2: Bread Chapter 3: Vegetables and Fruit Part Three: Jewish
Preferences for Exceptional Holiday Foods Chapter 4: A Taste for the
Bittersweet: Charoset and the Hillel Sandwich Chapter 5: Jews Like it Hot:
Cholent /Hamin Part Four: What Makes These Foods Jewish? Chapter 6: When
and Where? Holidays, Home, and the Diaspora Season Our Joy Chapter 7: Who
Says? Kosher, Kosher Style, and Cookbooks Chapter 8: Treif and
Transgressive Jewish Eating Chapter 9: Mitzvot of the Mouth: Eating and
Reading, Eating and Talking About It Chapter 10: Jewish Flavor Principles
and Culinary Midrash Chapter 11: Jewish Flavor Principles