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Culinary culture is a vital element of the Jewish identity—while enhancing the sense of belonging to a community, it testifies to Jewish distinctiveness. Shaped over millennia in different locations all across the globe, it has remained very diverse until today. That is why the tale about Jewish food is simultaneously a tale about Jewish religion, culture and history.
Rok wydania | 2022 |
---|---|
Liczba stron | 224 |
Kategoria | Historia Polski |
Wydawca | POLIN |
ISBN-13 | 978-83-961931-8-6 |
Numer wydania | 1 |
Język publikacji | angielski |
Informacja o sprzedawcy | ePWN sp. z o.o. |
INNE EBOOKI AUTORA
POLECAMY
Ciekawe propozycje
Spis treści
Zygmunt Stępiński: Introduction | |
Magdalena Maślak, Tamara Sztyma: What’s cooking? Jewish Culinary Culture | |
TRADITION | |
Małgorzata Kordowicz: The Meanders of Kashrut | |
Michael Schudrich: Kashrut: Eating for a Better Life | |
Agata Rakowiecka: The Communal Table | |
DIASPORA | |
Joelle Bahloul: Diasporic Cuisine for the Global Jewish Diasporas | |
Leah Koenig: So What Is Jewish Food, Anyway? | |
Michael Wex: Cholent, the Mother of Jewish Cuisine | |
Glenn Dynner: What’s Cooking in the Jewish-run Tavern? A Brief History | |
MODERNITY | |
Barbara Kirshenblatt-Gimblett: Stirring the Pot: Jewish Culinary Cultures in Modern Times | |
Eve Jochnovitz: Jewish Vegetarianism | |
Ruth Ellen Gruber: Jewish, “Jewish” and Jewish? Cafes | |
Gil Hovav: Israeli Food Today | |
MEMOIRES | |
Bella Szwarcman-Czarnota: Cuisine of this world | |
Ruth and Philipp Ladovscy: United Bakers Dairy Restaurant | |
Gołda Tencer: In Mame Sonye’s Kitchen | |
Hanna Merlak: What’s Cooking at a Jewish Home? | |
Devra Ferst: At Jewish Food Society Food Is the Ultimate Storyteller | |
RECIPES | |
Challah | |
Matzo | |
Cholent | |
Gefilte fish | |
Kugel with noodles | |
Hamin | |
Chraime | |
Mina de espinaca | |
Fake fish made of vegetables | |
Hummus | |
Cheese Blintz | |
Carp the Jewish Style | |
Matzo Brei | |
Amoronia | |