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Jewish American Food Culture
Deutsch, Jonathan; Saks, Rachel D.
€ 26.99
€ 25.41
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Description for Jewish American Food Culture
Paperback. Many Jewish foods are beloved in American culture. This book offers a look at both well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group of Americans. It provides a historical overview of the culture and symbolism of Jewish cuisine before explaining the main foods and ingredients of Jewish American food. Series: At Table. Num Pages: 160 pages, 17 images, 2 tables, 23 recipes. BIC Classification: 1KBB; JFCV; JFSR1. Category: (P) Professional & Vocational. Dimension: 6147 x 4039 x 10. Weight in Grams: 227.
Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is a ubiquitous institution from Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at both well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group of Americans. This is the source to consult about what “parve” on packaging means, the symbolism of particular foods essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on ways of practicing Judaism and the land of one’s ancestors, and much more. Jonathan Deutsch and ... Read more
Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is a ubiquitous institution from Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at both well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group of Americans. This is the source to consult about what “parve” on packaging means, the symbolism of particular foods essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on ways of practicing Judaism and the land of one’s ancestors, and much more. Jonathan Deutsch and ... Read more
Product Details
Format
Paperback
Publication date
2009
Publisher
University of Nebraska Press United States
Number of pages
160
Condition
New
Series
At Table
Number of Pages
160
Place of Publication
Nebraska, United States
ISBN
9780803226753
SKU
V9780803226753
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-1
About Deutsch, Jonathan; Saks, Rachel D.
Jonathan Deutsch is an assistant professor and director of the Culinary Management Center in the Department of Tourism and Hospitality, Kingsborough Community College, City University of New York. He is the coeditor (with Annie Hauck-Lawson) of Gastropolis: Food and New York City. Rachel D. Saks is a nutritionist and a graduate student at New York University. She works as a personal ... Read more
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