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Jewish American Food Culture (Food Cultures in America) Hardcover – February 28, 2008

ISBN-13: 978-0313343193 ISBN-10: 0313343195

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Product Details

  • Series: Food Cultures in America
  • Hardcover: 168 pages
  • Publisher: Greenwood (February 28, 2008)
  • Language: English
  • ISBN-10: 0313343195
  • ISBN-13: 978-0313343193
  • Product Dimensions: 0.8 x 6.2 x 9.2 inches
  • Shipping Weight: 13.6 ounces (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #3,788,823 in Books (See Top 100 in Books)

Editorial Reviews


"Jewish American Food Culture is an essential one-stop resource for every library: this is the source to find our what 'parve' on packaging means, the symbolism of particular foods that are essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on how religious one is and the land of one's ancestors, and much more."


"Jewish American Food Culture encompasses the vast diversity of Jewish Americans—those who observe the Jewish dietary laws of kashrut(keeping kosher), those born into the Jewish faith who do not actively practice the religion, Jews of various European heritages, Arabic-speaking Jewish Americans, the Hasidic Jews of Brooklyn, and intermarried families in the multiethnic suburbs of Los Angeles. Each volume in this series contains a foreword, an introduction, a chronology, line drawings and photos, recipes, a glossary, a resource guide, a selected bibliography, and an index."


MultiCultural Review

"This book is one in a series on Food Cultures in America, which intends to show how different ethnic and regional food cultures have become part of American identity. As the authors explain in their introduction, the Jewish contribution to food culture in the US is complicated because of the Diaspora background of US Jews from Europe, Northern Africa, the Middle East, and Central Asia. . . . Recommended. General and undergraduate collections."



"Jewish American Food Culture is a welcome new resource for classes in American studies, anthropology, folklore, foodways, Jewish studies, and religious studies. The non-scholarly reader will also enjoy the work. . . . They do an excellent job of covering vast expanses of territory, time, and space -- from the ancient Middle East to contemporary America, and they do so gracefully and with good humor."



"Jewish American Food Culture offers a good introduction to American Jewish culinary traditions. It is a good addition to high school, public, and synagogue libraries."



"A small book that crams a large amount of information on the eating proclivities of American Jews into its pages. The dominant theme is Ashkenazic, but the authors also include Sephardic traditions, too. Recipes for basic holiday foods are included, along with an explanation of kashrut. This would serve as a good basic introduction, and possibly as a handbook for caterers."



Book Description

Find out how kosher and Jewish foods and practices enrich American culture.

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Most Helpful Customer Reviews

3 of 5 people found the following review helpful By Leila Azima on May 18, 2008
Format: Hardcover
This book is written well and the recipes work fatastically! I had a lot of questions about Jewish holiday foods, Kosher laws and traditions. This book answered my questions thoroughly and provided more. As a food writer, this book will surely be my go-to guide for Jewish cuisine!
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More About the Author

Jonathan Deutsch is a classically trained chef and Professor in the Department of Tourism and Hospitality at Kingsborough Community College, City University of New York and the Doctor of Public Health Program at the CUNY Graduate Center. After studying culinary arts and hospitality management at the Culinary Institute of America and Drexel University, he earned his Ph.D. in food studies and food management at New York University. He is the author of Culinary Improvisation, a culinary textbook that is reinvigorating culinary education by creating an artistic studio space in the kitchen, taking students far beyond recipe replication. He worked in a variety of foodservice settings including catering, institutions, product development, restaurants and luxury inns, both in the US and abroad. He currently cooks, teaches, writes and consults on food and foodservice.

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Jewish American Food Culture (Food Cultures in America)
This item: Jewish American Food Culture (Food Cultures in America)
Price: $55.00
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