Food and Judaism

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Leonard Jay Greenspoon, Ronald Simkins, Gerald Shapiro
Creighton University Press, Jan 1, 2005 - Religion - 345 pages
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Food is not simply a popularly imagined and well-known manifestation of Jewish culture. For Jews, food has been experienced as a means of exclusion, persecution, and assimilation by the larger society. Equally important, it has been an instrument of community, reparation, and renewal of identity. Food and Judaism presents a wide range of research on the history and interpretation of Jewish food practices and meanings.
This volume covers a comprehensive array of topics, including American regional manifestations of food practices from little-known Jewish communities in cities such as contemporary Brighton Beach and Memphis; a social history of Jewish food in America by the renowned expert on Jewish food, Joan Nathan; and an examination of how the American food industry appealed to early twentieth-century Jews.
Several discussions on the religious meaning and personal advantages of following a vegetarian lifestyle are considered from biblical and historical perspectives. A rescued cookbook text from the Theresienstadt concentration camp is juxtaposed with an examination of how garlic in Jewish cooking served as an anti-Semitic caricature in early modern Europe. Historical perspectives are also provided on the use of separate dishes for milk and meat, the sanctification of Hasidic foods in Eastern Europe, and "mystical satiation" as found in the medieval Kabbalah.
Leonard J. Greenspoon is a professor of classical and Near Eastern studies and theology and holds the Klutznick Chair in Jewish Civilization at Creighton University. Ronald A. Simkins is an associate professor of theology and director of the Center for the Study of Religion and Society at Creighton University. Gerald Shapiro is a professor of English at the University of Nebraska–Lincoln.

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Contents

The Russian
15
The Art of Jewish Food
27
Exploring Southern Jewish Foodways
67
Copyright

4 other sections not shown

Common terms and phrases

Abraham Isaac Kook American American Jews animals Ashkenazic Aufhausen B'nai B'rith bagels Bahya ben Asher Bible biblical biblical sacrifices blessing blintzes blood bread Brighton Beach Brumberg-Kraus camel meat carnivorous Caroline Walker Bynum century challah chicken Christian circumcision cookbooks cooking Creighton University culture custom dairy David Grossman dietary laws dishes divine eat meat eaten example exegesis Fakhr al-Din al-Razi Feuerberg fish Food and Judaism foodways garlic gefilte gefilte fish H.L. Mencken halachic Hasidic Hasidim Hebrew Hebrew Bible herbivores hermeneutical Holocaust holy human Ibid Ibn Kathir Israel Israelites Jacob Jacob Milgrom Jerusalem Jewish community Jewish cuisine Jewish food Jewish Holiday Jewish meals Jewish Mysticism Jews Johannes Buxtorf Judaism Kabbalah kabbalistic kashrut kavvanah kitchen kosher food kugel latkes Leo Baeck Leviticus Lina Morgenstern literature Maimonides Mary Douglas matzo medieval Midrash milk Mishnah Muslim mystical Nahmanides Nebraska Furniture Mart nefesh Noah observance Ocean Parkway offering Omaha Passover Seder Pesah Pharisees practice prohibited Quran Qurtubi Rabbi Rashi Rav Kook rebbe rebbe's recipes Rego Park religious ritual Rosh Hashanah Russian Russian Cuisine Ruzhin Sabbath sacrifice Sarajevo Haggadah satiety Sefer sefirot Shabbat Shavuot Shekhinah shirayim soul sour cream southern spiritual story Studies Sukkot symbolic synagogue Talmud Temple Terezin Theophano tish Torah Torah study traditional University Press vegetarian vegetarian alternative women Yesod Yiddish Yoreh Deah York zaddik Zemirot Zohar

About the author (2005)

Leonard J. Greenspoon is a professor of classical and Near Eastern studies and theology and holds the Klutznick Chair in Jewish Civilization at Creighton University. Ronald A. Simkins is an associate professor of theology and director of the Center for the Study of Religion and Society at Creighton University. Gerald Shapiro is a professor of English at the University of Nebraska–Lincoln.

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