Florence Kreisler Greenbaum

The International Jewish Cook Book (eBook, ePUB)

Exploring the Global Flavors of Jewish Culinary Traditions

• Format: ePub

Produktbeschreibung

In "The International Jewish Cook Book," Florence Kreisler Greenbaum compiles a rich tapestry of culinary traditions that reflect the diverse cultural heritage of Jewish communities worldwide. This pioneering work not only serves as a comprehensive guide to traditional Jewish cuisine but also encapsulates a literary style that merges meticulous instructions with personal anecdotes, evoking the communal spirit of Jewish meals. The cookbook is contextually significant, emerging during a time when Jewish immigrants sought to preserve their cultural identity in America while integrating into a new society. Each recipe is infused with historical context, celebrating rituals, holidays, and family gatherings, making it a vibrant contribution to both culinary literature and Jewish cultural preservation. Florence Kreisler Greenbaum, an accomplished author and passionate advocate for Jewish heritage, was inspired by her own experiences within a family that cherished culinary traditions as a cornerstone of identity. Her commitment to documenting these recipes is rooted in a desire to bridge generations, ensuring that the flavors and stories of her ancestry are not lost amidst modernity. Greenbaum'Äôs deep understanding of the significance of food in cultural expression informs her approach to this cookbook. For readers seeking to explore the richness of Jewish culinary traditions, "The International Jewish Cook Book" is an indispensable resource that transcends its function as a mere cookbook. It invites both seasoned chefs and novices into the kitchen to partake in an age-old heritage, making it an essential addition to any culinary library and a celebration of cultural continuity.

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Produktdetails

• Verlag: Good Press
• Seitenzahl: 393
• Erscheinungstermin: 19. November 2019
• Englisch
• ISBN-13: 4057664092748
• Artikelnr.: 58448043

Autorenporträt

Florence Kreisler Greenbaum stands as an emblematic figure in the realm of early 20th century Jewish culinary literature. She is best known for her seminal work, 'The International Jewish Cook Book' (1919), which serves as a comprehensive compendium of more than 1600 recipes reflecting the diverse traditions of Jewish cuisine. Greenbaum's cookbook transcends the mere compilation of recipes; it is imbued with cultural insights and domestic wisdom that portrays the Jewish dietary laws and traditions with great respect and understanding. Her literary contributions offer a window into the intricate world of Jewish gastronomy and the subtle art of balancing tradition with the need to adapt to the culinary environments of the diaspora. The book is not only a treasure trove of culinary heritage but also a reflection of the socio-cultural milieu of the era, providing valuable lessons on hospitality and the social customs attached to food. Greenbaum's work encapsulates a rich narrative of Jewish sustenance, carefully preserving ancestral recipes while embracing innovation and adaptation, thus presenting an invaluable resource for both historical scholars and culinary aficionados.