Jewish Cooking in America

Jewish cooking in America / by Joan Nathan . p . cm . Includes bibliographical references and index . ISBN 0-375-40276-4 1. Cookery , Jewish . 2. Jews – United States - Social life and customs . 1. Title TX724.N368 1994 641.5'676'0973 ...

Author: Joan Nathan

Publisher: Knopf

ISBN: UOM:39015053172519

Category: Cooking

Page: 518

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Traces three centuries of Jewish-American culinary history, with more than three hundred kosher recipes, a historical overview, and an explanation of dietary laws

Jewish Cooking in America

To coincide with the forthcoming 26-part PBS TV series, "Jewish Cooking in America with Joan Nathan", this companion volume includes all the recipes to be demonstrated on the shows--35 of which have never before been printed. 100+ photos & ...

Author: Joan Nathan

Publisher: Random House Trade

ISBN: 0679765786

Category:

Page:

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Icons of American Cooking

Joan Nathan, Jewish Cooking in America (New York: Alfred A. Knopf, 1994), xii. 22. Nathan, Jewish Cooking in America, 163–179. 23. Nathan, Jewish Cooking in America, 256. 24. Denchak, “Interview with TV Chef Joan Nathan,” ...

Author: Elizabeth S. Demers Ph.D.

Publisher: ABC-CLIO

ISBN: 9780313381331

Category: Social Science

Page: 314

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Discover how these contemporary food icons changed the way Americans eat through the fascinating biographical profiles in this book. • Provides 24 intriguing, biographical entries detailing the lives of some of America's greatest food and cooking pioneers and institutions • Includes contributions from 18 distinguished scholars, librarians, and journalists • Offers key insight into childhood and family, education, career trajectory and triumphs, and legacy • Numerous sidebars offer intriguing quotations, sample menus, and excerpts from writings • Suggestions for further reading follow each profile

American Jewish Women s History

Theodore C. Humphrey, Sue Samuelson, and Lin T. Humphrey, “Introduction: Food and Festivity in American Life,” in “We Gather Together:” Food and Festivity in ... Joan Nathan, Jewish Cooking in America (New York: Knopf, 1994), 10. 30.

Author: Pamela S. Nadell

Publisher: NYU Press

ISBN: 9780814758083

Category: Biography & Autobiography

Page: 326

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Waterboarding. Sleep deprivation. Sensory manipulation. Stress positions. Over the last several years, these and other methods of torture have become garden variety words for practically anyone who reads about current events in a newspaper or blog. We know exactly what they are, how to administer them, and, disturbingly, that they were secretly authorized by the Bush Administration in its efforts to extract information from people detained in its war on terror. What we lack, however, is a larger lens through which to view America’s policy of torture — one that dissects America’s long relationship with interrogation and torture, which roots back to the 1950s and has been applied, mostly in secret, to “enemies,” ever since. How did America come to embrace this practice so fully, and how was it justified from a moral, legal, and psychological perspective? The United States and Torture opens with a compelling preface by Sister Dianna Ortiz, who describes the unimaginable treatment she endured in Guatemala in 1987 at the hands of the the Guatemalan government, which was supported by the United States. Then a psychologist, a historian, a political scientist, a philosopher, a sociologist, two journalists, and eight lawyers offer one of the most comprehensive examinations of torture to date, beginning with the CIA during the Cold War era and ending with today’s debate over accountability for torture. Ultimately, this gripping, interdisciplinary work details the complicity of the United States government in the torture and cruel treatment of prisoners both at home and abroad and discusses what can be done to hold those who set the torture policy accountable. Contributors: Marjorie Cohn, Richard Falk, Marc D. Falkoff, Terry Lynn Karl, John W. Lango, Jane Mayer, Alfred W. McCoy, Jeanne Mirer, Sister Dianna Ortiz, Jordan J. Paust, Bill Quigley, Michael Ratner, Thomas Ehrlich Reifer, Philippe Sands, Stephen Soldz, and Lance Tapley.

Modern Jewish Cooking

For the last two centuries, Jewish cooking in America has been intimately, almost exclusively, linked to the foods of Central and Eastern Europe. Pockets of nonAshkenazi Jewish communities, like Brooklyn's Syrian Jews or the Iranian ...

Author: Leah Koenig

Publisher: Chronicle Books

ISBN: 9781452132327

Category: Cooking

Page: 352

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From a leading voice of the new generation of young Jewish Americans who are reworking the food of their forebears, this take on Jewish-American cuisine pays homage to tradition while reflecting the values of the modern-day food movement. In this cookbook, author Leah Koenig shares 175 recipes showcasing fresh, handmade, seasonal, vegetable-forward dishes. Classics of Jewish culinary culture—such as latkes, matzoh balls, challah, and hamantaschen—are updated with smart techniques, vibrant spices, and beautiful vegetables. Thoroughly approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe. Featuring a chapter of holiday menus and rich color photography throughout, this stunning collection is at once a guide to establishing traditions and a celebration of the way we eat now.

The New American Cooking

280 Recipes Full of Delectable New Flavors From Around the World as Well as Fresh Ways with Old Favorites: A Cookbook ... Also by Joan Nathan Joan Nathan's Jewish Holiday Cookbook The Foods of Israel Today Jewish Cooking in America, ...

Author: Joan Nathan

Publisher: Knopf

ISBN: 9780307538871

Category: Cooking

Page: 464

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Joan Nathan, the author of Jewish Cooking in America, An American Folklife Cookbook, and many other treasured cookbooks, now gives us a fabulous feast of new American recipes and the stories behind them that reflect the most innovative time in our culinary history. The huge influx of peoples from all over Asia--Thailand, Vietnam, Cambodia, India--and from the Middle East and Latin America in the past forty years has brought to our kitchens new exotic flavors, little-known herbs and condiments, and novel cooking techniques that make the most of every ingredient. At the same time, health and environmental concerns have dramatically affected how and what we eat. The result: American cooking has never been as exciting as it is today. And Joan Nathan proves it on every page of this wonderfully rewarding book. Crisscrossing the country, she talks to organic farmers, artisanal bread bakers and cheese makers, a Hmong farmer in Minnesota, a mango grower in Florida, an entrepreneur of Indian frozen foods in New Jersey, home cooks, and new-wave chefs. Among the many enticing dishes she discovers are a breakfast huevos rancheros casserole; starters such as Ecuadorean shrimp ceviche, Szechuan dumplings, and Malaysian swordfish satays; pea soup with kaffir leaves; gazpacho with sashimi; pasta dressed with pistachio pesto; Iraqi rice-stuffed Vidalia onions; and main courses of Ecuadorean casuela, chicken yasa from Gambia, and couscous from Timbuktu (with dates and lamb). And there are desserts for every taste. Old American favorites are featured, too, but often Nathan discovers a cook who has a new way with a dish, such as an asparagus salad with blood orange mayonnaise, pancakes made with blue cornmeal and pine nuts, a seafood chowder that includes monkfish, and a chocolate bread pudding with dried cherries. Because every recipe has a story behind it, The New American Cooking is a book that is as much fun to read as it is to cook from--a must for every kitchen today.

Jewish American Food Culture

Eat and Be Satisfied: A Social History of Jewish Food. Lanham, MD: Rowman and Littlefield, 1993. ... Jews in America: A Contemporary Reader. ... The Essential book of Jewish Festival Cooking. New York: Harper Collins, 2004.

Author: Jonathan Deutsch

Publisher: U of Nebraska Press

ISBN: 9780803226753

Category: Cooking

Page: 141

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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 Rachel D. Saks first provide a historical overview of the culture and symbolism of Jewish cuisine before explaining the main foods and ingredients of Jewish American food. Chapters on cooking practices, holiday celebrations, eating out, and diet and health complete the overview. Twenty-three recipes, a chronology, a glossary, a resource guide, and a selected bibliography make this an essential one-stop resource for every library.

Sites of Jewish Memory

These recipes often unfold the backgrounds of the people who have passed them down.63 The Jewish Holiday Kitchen is far more traditional than her Jewish Cooking in America, closer to the salvific curatorial sensibility that undergirds ...

Author: Glenda Abramson

Publisher: Routledge

ISBN: 9781317751601

Category: Religion

Page: 316

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This book brings together a collection of 16 essays, first published in the Journal of Modern Jewish Studies, that explore Jewish communities in North Africa, Turkey and Iraq. The discussions are located primarily in the 20th century but essays also examine the Jewish community in 16th-century Istanbul, and in early modern Morocco. Topics include traumatic departures of communities from countries of centuries-old Jewish residence, and relocations; pilgrimages to holy sites by Mizrahi Jews in Israel; resonances of Shabbetai Zevi in Turkey and Morocco; "otherness" and the nature of homeland; the Sephardi culinary heritage as realised in the cookbooks of Claudia Roden; sites of memory, such as Kuzguncuk in Turkey; and a controversial view of the exclusions and erasures that Arabized Jews have undergone. In this unique collection a major, but not exclusive, theme is that of the instability of memory, and the attempt to understand the interactions between memory and history as Jews recount their experiences of living in, and often leaving, their past homelands. This book was originally published as a special issue of the Journal of Modern Jewish Studies.

The Oxford Encyclopedia of Food and Drink in America

The latest trend in Jewish cooking in America, as in American food generally, is that home cooks are watching the chefs for new recipes, as opposed to the chefs watching home cooks. The days of heavy, time-consuming traditional Jewish ...

Author: Andrew Smith

Publisher:

ISBN: 9780199734962

Category: Business & Economics

Page: 2182

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The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them. The thoroughly updated new edition captures the shifting American perspective on food and is the most authoritative and the most current reference work on American cuisine.

Interpreting American Jewish History at Museums and Historic Sites

See, for example, Joan Nathan, Jewish Cooking in America (New York: Knopf, 1994); Hasia Diner, Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration (Cambridge, MA: Harvard University Press, 2003); and Sue ...

Author: Avi Y. Decter

Publisher: Rowman & Littlefield

ISBN: 9781442264366

Category: Business & Economics

Page: 248

View: 647

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Interpreting American Jewish History at Museums and Historic Sites begins with a broad overview of American Jewish history in the context of a religious culture than extends back more than 3,000 years and which manifests itself in a variety of distinctive American forms. Five chapters examine key themes in American Jewish history: movement, home life, community, prejudice, and culture. Each thematic chapter is followed by a series of case studies that describe and analyze a variety of projects by historical organizations to interpret American Jewish life and culture for general public audiences. The last two chapters of the book are a history of Jewish collections and Jewish museums in North America and a look at “next practice,” intended to promote continuous innovation, new thinking, and programming that is responsive to ever-changing circumstances.