Eat and be Satisfied: A Social History of Jewish Food

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Jason Aronson, 1993 - Cooking - 259 pages
Eat and Be Satisfied is the first comprehensive and critical history of Jewish food from biblical times until the present. John Cooper explores the traditional foods—the everyday diets as well as the specialties for the Sabbath and festivals—of both the Ashkenazic and Sephardic cuisines. He discusses the often debated question of what makes certain foods "Jewish" and details the evolution of such traditional dishes as cholent and gefilte fish.
 

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Contents

BIBLICAL FOOD
1
THE DIET OF THE ISRAELITES Meat
3
Bread
4
Pulse
9
Vegetables
11
Fruit
12
Beer and Wine
13
Manna and Quails
15
CHOLENT AND HAMIN
101
A NOTE ON THE CONSUMPTION OF MEAT
108
FESTIVALS
112
THE FOOD OF THE SEPHARDIM
121
SABBATH AND FESTIVAL FOOD
129
THE FOOD OF THE DUTCH AND PORTUGUESE JEWS
140
THE SEPHARDIM AND THE INTRODUCTION OF NEW FOODS
142
EVERYDAY FOOD OF CENTRAL AND EASTERN EUROPEAN JEWS
145

THE DIETARY LAWS
17
MARY DOUGLAS AND JEAN SOLER
18
MARVIN HARRIS
21
SHECHITAH
24
THE EXTENSION OF THE DIETARY LAWS
27
THE SEPARATION OF DAIRY FOOD AND MEAT DISHES
34
EVERYDAY FOOD IN THE TALMUDIC AGE BREAD AND GRAIN
37
PALESTINIAN AND BABYLONIAN FOOD
42
PULSE
44
VEGETABLES
45
FRUITS
49
CHEESE
50
SABBATH AND FESTIVAL FOOD IN THE TALMUDIC AGE MEAT
53
FISH
55
THE KIDDUSH ON WINE
58
THE PURE FISH SUPPER
63
WARM FOOD ON THE SABBATH
66
PASSOVER
68
SPECIAL FOODS
76
TRADITIONAL JEWISH FOOD IN THE MIDDLE AGES
79
THE JEWS IN THE ISLAMIC WORLD
89
SABBATH AND FESTIVAL FOOD IN THE MIDDLE AGES
97
THE BASIC INGREDIENTS OF THE DAILY DIET
148
The Potato
151
Sours
155
The Herring
157
Milk Fruit and Vegetables
159
The Talmud Student
162
Peddlers
164
REGIONAL VARIATIONS
165
THE CONSUMPTION OF MEAT
167
SABBATH AND FESTIVAL FOOD OF CENTRAL AND EASTERN EUROPEAN JEWS THE SABBATH PREPARATION
171
HALLAH
173
FISH
176
THE FRIDAYEVENING REPAST
181
SCHALET AND CHOLENT
183
A NOTE ON THE FESTIVAL FOOD
190
CONCLUSION
197
APPENDIX
203
NOTES
207
FOR FURTHER READING
245
INDEX
251
Copyright

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About the author (1993)

Through extensive research in libraries in the United States, London, and Jerusalem, John Cooper has become a pioneer in the field of Jewish culinary history. He was a lecturer at the first Oxford Symposium on Jewish Food and at the Spiro Jewish Food Conference. Cooper studied history at Balliol College at Oxford University, where he received an M.A. He is an attorney in London, where he lives with his wife and two children.

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