On Jewish Food
Jews have a complex historical relationship with food, shaped by religious observance, geography, and circumstance. There are surprising stories behind certain foods and dishes, from special holiday foods to the daily fare of survival. How did certain foods come to be associated with Jews? How have Jewish communities adapted particular foods and dishes over time and across continents? Here you will find books that explore Jews and food from historical, religious, cultural perspectives.
Looking for more? Explore the Library's catalog using the subject heading Jews - Food - History
Jews and Food
Feasting and fasting: the history and ethics of Jewish food by ISBN: 9781479899333Publication Date: 2020
Food for Thought: transnational contested identities and food practices of Russian-speaking Jewish migrants in Israel and Germany by ISBN: 9783593392523Publication Date: 2011
From the Jewish heartland: two centuries of Midwest foodways by Publication Date: 2011
Jewish Foods
97 Orchard: an edible history of five immigrant families in one New York tenement by ISBN: 9780061997907Publication Date: 2010
A Drizzle of Honey: the lives and recipes of Spain's secret Jews by ISBN: 0312198604Publication Date: 1999
Falafel Nation: cuisine and the making of national identity in Israel by ISBN: 9780803290211Publication Date: 2015
On the chocolate trail : a delicious adventure connecting Jews, religions, history, travel, rituals and recipes to the magic of cacao by ISBN: 9781683366768Publication Date: 2017
